Recipes from Brittany, France: Kouing Patatez (Breton Potato Cake)

Recipes from Brittany, France

Kouing Patatez (Breton Potato Cake)

Country: Brittany, France
Course: Sides
Makes: 4-6 servings


  • 1 1/3 lb potatoes
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • 1 egg yolk, beaten
  • Dash of nutmeg
  • Salt and pepper to taste


  1. Bring a pot of salted water to a boil, then add the potatoes and cook for 20 minutes. Drain.
  2. Meanwhile, butter a 9x9 casserole dish. Cut the rest of the butter up into cubes.
  3. Run the potatoes through a ricer. Mix with the butter, salt, pepper and nutmeg. Transfer the mixture to the prepared casserole dish and smooth the top. Use a fork to make crosshatches in the top, then brush with the beaten egg yolk.
  4. Bake for 20 minutes, or until golden (if desired, you can put under the broiler for a few minutes to get some darker color).