Macaroni Casserole
60 min · 1506 kcal · Nordic
Imelletty Perunalaatikko
The sweetened potato casserole that sits on every Finnish Christmas table. Mashed floury potatoes are stirred with a little flour and held warm for hours, so their own enzymes turn the starch to sugar, then baked slowly until the top is dark and caramelised. Served alongside Christmas ham.
Instructions
- Put 300 g of peeled, evenly chunked floury potatoes in a small saucepan, cover with cold water, salt it lightly and bring to the boil. Simmer 20-25 minutes until a knife slides through with no resistance.
- Drain well and return the pan to low heat for a minute to steam off the surface water. Mash thoroughly with a masher or press through a ricer, the mash must be completely lump-free, as lumps stay hard through the long bake. Leave uncovered until it has cooled to hand-warm, about 50C: hotter than that kills the enzymes, colder and they work too slowly.
- Sprinkle 1 tbsp of plain flour over the warm mash and beat it in. Cover the pan with a lid or foil and stand it in an oven set to its lowest setting (about 50C), or in a warm water bath, for 4 hours. Stir every hour or so; the stiff mash will slacken to a loose, glossy, sweet-tasting purée. This sweetening step, imellys, is the whole point of the dish.
4 more steps in Feat
Cook it step by step, scale it to your servings, save it to your favourites, and log it in one tap.
Open in Feat, it's freeiPhone · App StorePer serving
411kcal
10gprotein
66gcarbs
13gfat
8gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat