-
Prep time
1 hour 30 minutes
-
Cook time
45 minutes
-
Serves
8
Author Notes
As if potatoes met meringue on food52match.com and went on a date. —MLHE
Continue After Advertisement
Ingredients
-
2 cups
grated potatoes
-
2 tablespoons
flour
-
2 tablespoons
butter
-
1/4 teaspoon
salt
-
2 pounds
russet potatoes
-
4
cloves peeled garlic
-
3 quarts
salted water
-
1 cup
sour cream
-
3/4 cup
chopped chives
-
5
egg whites
-
pinch
cream of tartar
Directions
-
Prepare potatoes by washing, peeling, grating, and cutting into chunks. Put the grated potatoes in a strainer to dry out a bit before adding them to flour and salt mixture.
-
Preheat the oven to 500 degrees if not using a blowtorch for the meringue.
-
Boil potato chunks for about 20 minutes until tender for mashing.
-
Mix the grated potatoes with flour and salt then brown in butter. When crisp and brown, spread them into a tart pan with a removable bottom.
-
Make the mashed potatoes. The sour cream and potatoes should be mashed to a moldable consistency. Place them in a greased bowl, then invert the bowl to create a dome of mashed potatoes over the hash browned potatoes.
-
Make the meringue and spread it over the mashed potato dome; pop the tart pan into the hot oven for four minutes, or, use a blowtorch to crisp the merengue.
-
IMPORTANT NOTE: This was just for fun. I only wrote this recipe so that the words baked, Alaska, and potato could come together and play. Consider it a poem...in recipe format...a recipoem. OK, delete, but know this: Baked Potato Day is August 19 (but it really should be January 19, in the dead of Northern Hemisphere Winter, right?).
See what other Food52ers are saying.