Photo courtesy RobCardillo.com
You can substitute a variety of other vegetables into this schales recipe — be creative!
Ingredients
- 3 tablespoons drawn butter or cooking oil of your choice
- 1/2 cup finely diced celery
- 1-1/2 cups chopped leek
- 2-1/2 pounds fingerling or salad potatoes, shredded on the large holes of a vegetable grater
- 1 tablespoon minced garlic, or to taste
- 1/4 cup cooking oil
- 1/2 cup fine breadcrumbs
- 3 whole eggs, well beaten
- 1 tablespoon salt or to taste
- 1 teaspoon freshly grated pepper
- 2 tablespoons chopped fresh marjoram (or 1 tablespoon dried)
- 1 cup milk
- Butter for the top
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Heat the oil in a sauté pan and add the celery and leek and cover. Sweat over a medium-high heat for 4 minutes, then remove from the pan with a slotted spoon and set aside.
- Add the potato and garlic and the 1/4 cup of oil. Sauté over a medium-high heat until the potatoes are hot and cooked tender, but not soft (about 6-8 minutes). Remove and combine with the reserved celery mixture.
- Add 3 tablespoons of breadcrumbs, the eggs, salt, pepper, marjoram, and milk. Combine to make a thick, stiff batter.
- Grease a broad (11-1/2-inch) baking pan and dust with bread crumbs. Add the potato mixture and pat smooth.
- Dust the top of the potato mixture with the remaining breadcrumbs and dot liberally with butter. Bake for 40 to 45 minutes or until the top begins to brown.
- Serve immediately with chopped chives and sour cream.
