Do this:
1. Prepare the oven and pan
Set the oven to 200 degrees top and bottom heat.
Grease a large baking dish, approximately 25 × 35 centimeters, generously with oil or butter. Make sure the edges are also well covered.
Feel free to place the empty pan in the oven for a few minutes while you make the batter. A warm and well-oiled pan will help the guglan get a crispier bottom.
2. Prepare the smoked meat
Cut the smoked turkey or beef into small cubes.
If the meat is very lean, you can fry it quickly in a pan with a small amount of oil. It doesn't need to be tough or dry, just to get a little extra color and flavor.
If you use already cooked and juicy smoked meat, it can be mixed directly into the potato mixture.
3. Grate the potatoes
Peel the potatoes and grate them finely on a grater or with a food processor.
Place the grated potatoes in a large bowl. Work relatively quickly as raw potatoes darken when exposed to air.
You can pour off a small amount of liquid if the potatoes are unusually watery, but do not squeeze them completely dry. Some of the liquid is needed to keep the dish juicy.
4. Season the potatoes
Peel and press or finely grate the garlic over the potatoes.
Add milk, eggs, flour, oil, marjoram and black pepper. Start with a small amount of salt as smoked meat is often already salty.
Mix thoroughly until the flour and eggs are evenly distributed throughout the batter.
5. Add the meat
Turn the diced smoked meat over.
The batter should be loose but cohesive. It should be possible to pour or spoon it into the mold without being watery.
If the potatoes have released a lot of liquid, you can mix in another tablespoon of flour. Avoid using too much, as the dough can become compact and doughy.
6. Fill the form
Carefully remove the hot pan from the oven.
Pour in the potato batter and spread it evenly. The layer should be about 3–5 centimeters thick. A very deep pan will require longer baking time and may give a softer surface.
Smooth the top with a spoon and drizzle a little extra oil over the top for a golden and crispy crust.
7. Bake the guglan
Bake in the middle of the oven for about 50–65 minutes.
The exact time depends on the size of the pan, how thick the layer is, and the variety of potatoes you use. The guglan is ready when the surface is deep golden, the edges are crispy, and the center feels firm.
Insert a knife into the center. The potatoes should be soft and there should be no raw, grayish batter left.
If the surface becomes dark before the center is done, the pan can be loosely covered with aluminum foil during the last part of baking.
8. Let the dish rest
Remove from the mold and let the guglan rest for 10–15 minutes before serving.
The resting time allows it to set and become easier to cut into even pieces. The surface also retains its crispiness better than if the dish is covered immediately.
This way you get a really crispy surface
The characteristic crust is one of the dish's greatest advantages. A few simple details make a big difference.
Grease the mold thoroughly and heat it before pouring the batter in. The underside will then start cooking immediately.
Use a wide pan instead of a small, deep one. A thinner layer gives a larger surface area and more even baking.
Drizzle a little oil over the top and bake until the colour is golden. If your oven has a grill function, you can use it very briefly at the end, but keep a close eye on it so that the surface does not burn.
A floury or all-purpose potato variety usually works best. It contains enough starch to hold the batter together and provide a soft interior.
Firm potatoes can also be used, but the result may be slightly coarser and less cohesive.
If the grated potatoes seem very dry, you don't need to pour off any liquid. However, if they feel extremely wet, a small amount of liquid can be removed before adding the other ingredients.
Serving tips
Potato dumplings are best served warm or lukewarm when the surface is still crispy.
Serve it with:
- A crispy green salad
- Cucumber salad with dill
- Tomato and onion salad
- Pickled cucumber or beetroot
- Sauerkraut
- Natural yogurt or sour cream
- Garlic sauce
- Fresh parsley or chives
The dish can be served as a main course, but smaller pieces are also suitable for a buffet or as a side dish for soup.
Variations
Vegetarian potato dumplings
Omit the smoked meat and add two fried yellow onions instead.
For a fuller flavor, you can also mix in fried mushrooms, grated cheese or a little smoked paprika.
With onion
Finely chop two yellow onions and fry them slowly until soft and golden. Mix the onions into the batter together with the smoked meat.
Onions provide both sweetness and a rounder flavor.
With cheese
Mix 100–150 grams of grated aged cheese into the batter. You can also sprinkle some cheese over the surface during the last 15 minutes of baking.
Keep in mind that both cheese and smoked meats can be salty, so reduce the amount of extra salt.
With carrot
Finely grate a large carrot and mix it with the potatoes. The carrot adds a mild sweetness and a little extra color.
Because carrots contain more liquid, a small amount of additional flour may be needed.
With fresh herbs
Finely chopped parsley, chives or thyme can be mixed into the batter. Marjoram is the classic seasoning, but the herbs can be combined to taste.
Stronger version
Add a pinch of chili flakes or a little smoked paprika. Start carefully so that the spices don't overpower the mild potato flavor.
Storage
Let the leftovers cool and store them in a tightly sealed container in the refrigerator. They will usually last up to three days.
For the best consistency, heat the guglan in the oven at 180 degrees for about 10–15 minutes. The microwave also works, but makes the surface softer.
The dish can be frozen in portions. Let it cool completely, wrap the pieces well and freeze for up to two months.
Defrost in the refrigerator and then heat in the oven until the pieces are thoroughly heated through.
Too much liquid in the batter
If the potatoes are very watery, the dough may have difficulty setting. Pour off a small amount of the liquid or add an extra tablespoon of flour.
However, do not press the potatoes completely dry, as the result may be dry.
Too much flour
Flour helps bind the batter, but too much will result in a heavy and doughy consistency. Four tablespoons is usually enough for 1.5 kilos of potatoes.
Too little seasoning
Potatoes need a lot of flavor. Garlic, marjoram, and black pepper are important, but be careful with the salt as smoked meats can be very salty.
Do not taste raw batter containing eggs. Instead, judge the saltiness based on the meat and adjust next time if necessary.
Too thick layer
If the batter is very thick in the pan, the surface may be ready before the middle is done. Use a large enough pan and extend the baking time if necessary.
Cold and poorly lubricated mold
A cold pan with too little fat will result in poorer colour on the underside. Grease generously and heat the pan beforehand.
Baking time too short
Raw potatoes need time to become completely soft. A pale surface and loose center means the dish needs to be baked longer.
The right is cut immediately
Let the cake rest for a while after baking. Otherwise, it may fall apart and feel very loose in the middle.
Allergens and food safety
The recipe contains gluten, milk and eggs.
Check the ingredients list on the smoked meat if you are cooking for someone with an allergy or sensitivity. Some cured meats may contain milk, mustard, soy or other allergens.
Use a smoked turkey or beef that is pre-cooked, or cook raw meat completely before mixing it into the potato batter.
Raw potatoes and raw eggs should be baked thoroughly. The center of the doughnut should be firm, hot and without raw batter.
Place leftovers in the refrigerator as soon as they have cooled and avoid leaving the dish out for several hours.
Brief conclusion
Potato cake is a simple and filling example of traditional home cooking. With a few everyday ingredients, you get a golden potato cake with crispy edges, a soft interior and a distinct taste of garlic, marjoram and smoked meat.
The dish is easy to adapt to what you have at home. It can be made vegetarian, supplemented with onions and cheese, or seasoned to your taste. Regardless of the variation, it is best when served freshly baked and still warm.
FAQ
Do the potatoes have to be boiled first?
No. The potatoes should be used raw and finely grated. They are cooked completely in the oven together with the other ingredients.
Can I prepare the batter in advance?
It's better to bake it right away. Grated raw potatoes will darken and release liquid if left to stand for a long time.
Can I use a food processor?
Yes. Use a fine grater and work quickly. The potatoes should be finely grated, but not completely pureed.
Why did the goggle turn gray?
Raw potatoes darken when exposed to air. Mix and bake the batter as soon as the potatoes are grated. The color change is usually harmless, but can affect the appearance.
Can I make the recipe without eggs?
Yes, but the dish may be a little looser. In that case, add an extra tablespoon or two of flour or potato flour and let the dough rest properly after baking.
Can I use oat drink instead of milk?
Yes, choose an unsweetened and neutral oat drink. The taste and consistency may be slightly different.
How do I know the cake is ready?
The surface should be dark golden, the edges crispy and the center firm. A knife inserted into the center should meet soft potatoes with no raw batter.
Can I make the guglan in portioned forms?
Yes. Grease the tins well and fill them no more than three-quarters full. Shorter baking times are needed, usually around 25-35 minutes depending on size.
