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    You are in: Home / Recipes / German Savory Potato Cake (Kartoffelkuchen) Recipe
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    German Savory Potato Cake (Kartoffelkuchen)

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    3 Total Reviews

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    • on October 28, 2002

      Just to clarify that if you don't have the exact size pan indicated, use the large wide flat pan with a rim - such as a jelly roll pan. The slight sogginess that reviewer Jen experienced was probably due to using a 9x13 lasagna pan - which is much deeper and smaller. In Germany, they sell pans especially designed for making this dish that unfortunately aren't available everywhere. When sliced, this should look more like a flat, square slice of pizza.

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    • on September 23, 2002

      This was a bit time-consuming to make, but very easy (and actually kind of fun!). The end result is extremely tasty, although next time I would use a bit less butter as it's very rich. The potato base seemed soft, but has firmed up as the dish cooled. I made the recipe in a lasagna pan and cut into 64 small (1.5") squares. I think this will make a great appetizer for the German party I'm attending tonight!

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    • on January 16, 2009

      This was a bit fussy to make because of all the different parts to it, and unfortunately didn't turn out as well as I would have liked. The texture was fine, but it was quite bland even though I added some extra ham. My husband thought it was ok with sour cream, but overall probably wouldn't make it again.

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    Nutritional Facts for German Savory Potato Cake (Kartoffelkuchen)

    Serving Size: 1 (214 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 283.8
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 8.1 g
    Cholesterol 97.6 mg
    Sodium 149.5 mg
    Total Carbohydrate 33.5 g
    Dietary Fiber 3.7 g
    Sugars 1.6 g
    Protein 7.1 g

    The following items or measurements are not included:

    fresh rosemary


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