Finnish-style grated potato casserole (riivinkropsu) is easy, wholesome, and cozy alongside everything from meatballs to roast chicken to salmon!
I’ve been looking for a recipe like this all my adult life. Potatoes are the perfect side for so many meals but mashed potatoes and gratins can be a lot of work, baked potatoes are heavy, and French fries, well, I don’t care to admit how many bags of frozen fries I’ve popped open. This grated potato casserole is the holy grail of potato side dishes!
- Comfort food, this is the poster child. Cheese✔️ Potatoes✔️Creamy sauce✔️
- Make it ahead and bake when you’re ready.
- And did I mention that grated potato casserole is cheap? 2 large russet potatoes feeds 8!
Finnish grated potato casserole
This dish is a classic in Finland where comfort food and casseroles are an art!
- Potatoes: russets are the magic here ~ high-starch, low-moisture potatoes that release just enough starch to thicken the milk-and-egg, and drink in the flavors. In the oven they steam into a plush, custardy center while the edges frizzle and crisp, giving you that golden crunchy crust.
- Milk: whole milk makes this a nourishing side, but you can use half and half or cream for a special occasion.
- Eggs: eggs thicken the custard-like filling.
- Flour: just a touch to help give the custard body.
- Salt and Nutmeg: classic Finnish grated-potato casseroles are very simply seasoned. Salt is critical for the bland potatoes. The nutmeg is my own addition, but it’s perfect. You could also use thyme and parsley.
- Cheese: not traditional but I think my American audience will appreciate the added flavor and richness. Be sure to use sharp cheese or the flavor will disappear. I used sharp cheddar but look forward to experimenting with others.
the bottom line
I’m so happy with this easy potato casserole, it’s a keeper for sure. It will come in so handy for Sundays when the gang is here for dinner. I can prep it ahead and keep in the fridge, then slide it into the oven an hour or so before we eat. The texture is perfect, the potatoes are tender but not mushy. The flavor is lovely (don’t forget that nutmeg!) And it keeps like a dream, my husband and I had leftovers for days.
Finnish grated potato casserole variations
Fold in bacon or chunks of smoked ham or smoked fish into the potatoes.
Change up the cheese, I think Jarlsberg, Havarti, Gruyere, Gouda would all be nice. Smoked or truffled cheese, too.
Try this with sweet potatoes ~ go half and half with the russets. Try this with rutabaga or parsnips, as well.
Mini bakes ~ portion this potato casserole into (well greased) muffin tins for crisp edges and easy serving.
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Grated Potato Casserole
Equipment
- 1 1/2 qt gratin or casserole dish mine is an 8×10" oval
Ingredients
- 3 large eggs
- 1 1/2 cups whole milk, or half and half
- 1 tsp coarse salt
- 1/2 tsp nutmeg
- 2 Tbsp all purpose flour
- 2 large russet (baking) potatoes, or about 1 1/2 lbs
- 1 cup heaped shredded sharp cheddar cheese
- 2 Tbsp butter, optional
Instructions
- Preheat oven to 350F and butter your casserole well. This helps prevent sticking and promotes that wonderful crispy crust, too.
- Whisk the 3 large eggs and 1 1/2 cups whole milk together well in a large bowl or large measuring cup. Whisk in the 1 tsp coarse salt, 1/2 tsp nutmeg, and 2 Tbsp all purpose flour. Set aside.
- Peel your 2 large russet (baking) potatoes and shred them. I like to do this with the shredding attachment on my food processor because it makes nice thick dry shreds. But you can do it with the coarse side of a box grater. Note: grate your potatoes just before adding them to the batter or they will start to turn brown. Do not soak them in water ~ you don't want to lose that starch!
- Add the grated potatoes to the egg batter, along with the 1 cup heaped shredded sharp cheddar cheese and toss to combine. Turn into your prepared baking dish. Flatten the potato shreds down into the batter so it's more or less a smooth surface. Dot with 2 Tbsp butter, if desired.
- Bake for about 50 minutes, or until the potatoes are tender and the top is golden. If your oven or pan differs from mine your baking time may vary.
Nutrition
I adapted this recipe from The Food & Cooking of Finland
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I am making a turkey dinner for north and south americans in Ecuador. People here are not into mashed potatos so i have been looking for something different. I like this recipe. but,I need to make changes. I need to either forgo cheese and come up with another binder or use local white cheese fresca salted or unsalted. Used everywhere including wonderful soups. i can get many european cheeses but i think they are too strong for this group. as for nutmeg, hmmm. italian not spanish. Oregano? VERY popular. the refrito is typically mixed with cumin. what do you think? thank you
Hi Karen, what interesting ideas! I think you could definitely use a South American style cheese, but I would look for one that melts well. And I love oregano, I think it would be delicious, especially fresh. Go easy on it because the flavor can overpower the potatoes. You could combine with a sprinkle of cumin ~ it all sounds delicious!
i think the amount of potaoes is too small please confirm
love your site
I used 2 large russets for this casserole, hope you try it!
excellent!