Savory Potato Bake
A rustic and savory Parsi potato casserole that transforms simple mashed potatoes into a rich, golden-brown delight. Finely minced onions, wheat flour, and butter are blended with seasoned potatoes and milk to create a dense, comforting texture similar to a savory pudding. Best served warm as a substantial side dish, featuring a crispy top crust and a tender, flavorful interior.
Ingredients
- 1 pound Potatoes (Use a starchy variety like Russet or Yukon Gold.)
- 1/2 pound Onions (Approximately 2 medium onions. Originally '1/2 seer'.)
- 1/2 cup Whole wheat flour (Originally '5 tolas' (approx 58g).)
- 1 cup Whole milk (Originally '1 pasher'.)
- 3 tablespoons Butter (Originally '3 tolas' (approx 35g).)
- 1 teaspoon Salt (Use a heaping teaspoon, or to taste.)
- 1 tablespoon Butter (for greasing) (Estimated quantity for greasing the mold.)
Instructions
- 1Boil the potatoes until tender. Peel and mash them thoroughly while hot. Cover the mashed potatoes with a sieve or mesh cloth and let them rest in a cool place to dry out. The original recipe suggests resting for one full day, but in warm weather (or for modern convenience), let them cool and dry for at least 3 hours.
- 2Peel the onions and chop them extremely finely, until they resemble crumbs or powder.
- 3Preheat oven to 375°F (190°C). In a large bowl, combine the rested mashed potatoes with the finely chopped onions, wheat flour, milk, 3 tablespoons of butter, and salt. Mix thoroughly until all ingredients are well incorporated into a uniform mixture.
- 4Generously grease a mold or pie dish with the remaining tablespoon of butter. Fill the dish with the potato mixture, smoothing the top. Bake in the preheated oven for 40-45 minutes, or until the top is nicely browned (reddish-brown) and a crust has formed.