German Savory Potato Cake (Kartoffelkuchen) Recipe

Name: German Savory Potato Cake (Kartoffelkuchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 kg starchy potatoes, divided; salt & pepper, to taste; caraway seed, to taste; 1 medium onion, diced; 175 g butter or 175 g margarine, divided; 50 g ham, in small cubes; 100 g flour; dry breadcrumbs, for dusting the pan; 3 -4 sprigs fresh rosemary; 1 garlic clove, chopped finely, more to taste; 250 g sour cream or 250 g creme fraiche; 5 -6 eggs (medium-large); additional sour cream, to garnish; rosemary, to garnish

Servings: persons

2 1/2 kg starchy potatoes, divided
salt & pepper, to taste
caraway seed, to taste
1 medium onion, diced
175 g butter or 175 g margarine, divided
50 g ham, in small cubes
100 g flour
dry breadcrumbs, for dusting the pan
3 -4 sprigs fresh rosemary
1 garlic clove, chopped finely, more to taste
250 g sour cream or 250 g creme fraiche
5 -6 eggs (medium-large)
additional sour cream, to garnish
rosemary, to garnish

1
Peel and wash the potatoes.
2
Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
3
Shred the remaining raw potatoes.
4
Place 50 grams of the butter in a heated pan.
5
Saute the onion and the ham chunks together in the butter.
6
Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
7
Remove from the pan and let cool.
8
Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
9
Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
10
Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
11
Press out the potato dough evenly to form a crust in the pan.
12
Strip the rosemary leaves from their stems and chop them.
13
Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
14
Season with salt& pepper to taste.
15
Spread this mixture on top of the potato pastry.
16
Place on a lower rack in the oven (preheated to around 200u00b0C) and bake approximately 50 minutes.
17
Cool slightly (about 5-10 minutes), then cut into 16 squares.
18
Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.

1349

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 kg starchy potatoes, divided, salt & pepper, to taste, caraway seed, to taste, 1 medium onion, diced, and more.

Yes, German Savory Potato Cake (Kartoffelkuchen) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German Savory Potato Cake (Kartoffelkuchen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions