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Bagt Kartoffelrand

A baked dish of grated potatoes mixed with butter, eggs, onion, salt, paprika, milk, and topped with cheddar cheese.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bagt Kartoffelrand

Oven350°F
Time40 minutes

Ingredients

Directions

Prepare

  1. Combine grated raw potatoes with melted butter, beaten eggs, onion, salt and paprika, and mix well.

  2. Place in a well buttered baking dish and pour the milk over mixture.

Bake and finish

  1. Bake 40 minutes in a preheated 350º oven.

  2. Remove from oven and sprinkle with grated cheese.

  3. Return to oven and bake until cheese has melted and browned.

Nutrition, whole recipe (rough)

647Calories
27 gProtein
34 gFat
60 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Cheddar Cheese1 oz (28g)113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Potato + cheddar cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together932 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + cheddar cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,436 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the bulk of the ring, giving it body and a starchy, tender texture when baked.
Eggs
Bind the grated potatoes together and help the ring set firm as it bakes.
Butter
Adds richness and moisture, and helps the surface brown in the oven.
Milk
Adds moisture that bakes into the custard-like body of the ring.
Cheddar cheese
Melts over the top and browns, adding savory flavor and a golden crust.

The step that matters

Bake until the cheese has melted and browned. The cheese goes on only after the ring has baked, so it needs a second, shorter bake. Too little time leaves it unmelted, while too long can dry the ring and scorch the cheese.

Swap the onion

How well each one fits the dish's main ingredients (potato, butter, egg, milk, cheddar cheese):

  1. Chivefits better
  2. Asparagusfits better
  3. Capsicumfits about as well
  4. Onionthe original

Fit is the average pairing score against potato, butter, egg, milk, cheddar cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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