dough:

16 oz. potatoes, peeled and cubed
1/2 stick butter
1/2 cup flour
salt and pepper
3 tbsp. breadcrumbs

  • boil potatoes for 15 minutes
  • drain and mash with butter
  • mix in flour, kneading to make a dough
  • butter a 8x8” pan, coat with breadcrumbs, then press dough into the pan to form a crust

topping:

2 tbsp. butter
1/2 onion, diced
4 oz. ham, diced
10 oz. potatoes, peeled and shredded
salt and pepper

  • saute onion and ham in butter for 5 minutes
  • add shredded potatoes, season with salt and pepper, and cook an additional 5 minutes
  • remove from heat and let cool

3 eggs
2 sprigs fresh rosemary, chopped
3 cloves garlic, minced
1/2 cup sour cream

  • beat all ingredients and combine with shredded potato mixture
  • spread mixture on top of potato crust
  • bake at 400°F for 45 minutes, until golden brown
  • rest 10 minutes before serving
  • garnish with fresh rosemary and sour cream

source: https://www.food.com/recipe/german-savory-potato-cake-kartoffelkuchen-35260

10/26/24: this wound up being kind of quiche-like. i reduced the amount of potatoes in the crust slightly, hoping to get a little firmer crust instead of a very soft mashed-potato consistency.