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tuuvinki casserole

Recipe by
Annastiina Salonen
Vanhalinna, Varsinais-Suomi

This sweet and soft casserole is common side dish made in Finland around the Christmas time and it very much belongs to my childhood. This type of dish is also known as a "box" (in Finnish, laatikko or loora). Yet, what stops cooking some in another time? This particular recipe is also known as (slowly) caramelized potato casserole or "tuuvinki". In the end they're notably sweet and supple without any added sugar. I have also posted the recipe in Finnish, here:

yield 20 serving(s)
prep time 30 Min
cook time 7 Hr
method Bake

Ingredients For tuuvinki casserole

  • 1 kg
    potatoes; the starchier variety the better
  • 50 ml
    wheat flour
  • 25-50 g
  • 400 ml
  • 1 tsp
  • ½ tsp
    nutmeg (or cinnamon)

How To Make tuuvinki casserole

  • 1
    Caramelizing: 1. Rinse the potatoes and boil them soft with the peel still intact. 2. Heat the oven to 50-60°C which is the most ideal temperature for caramelizing. Other ways besides the oven can be used as long as the temperature is right. The caramelizing stops at 80°C. 3. Peel the hot potatoes, using a common knife and fork. 4. Use the potato masher on the potatoes in a heat resistant dish and add the wheat flour. The mixture doesn't have to be perfectly even while it's yet dry and stiff. 5. Put the potato mix in the oven for about 4-5 hours. Use the masher on it for a few times while it's caramelizing so it becomes more smooth and even. If it succeeds then you will notice a gradual change happening to the flavor and texture: the potato becomes both sweeter and clearly more supple. If so, the enzymes of wheat are turning the potato starch into sugar. If it doesn't work then add two tablespoons of molasses – though I've never had to do it with this recipe.
  • 2
    Finalizing: 1. Heat the oven to 150°C. 2. Add the room temperature butter as pieces into the warm potato mix and and use the masher for one more time. 3. Add the milk and mix it even with a whisk. 4. Season the mix with salt and nutmeg. 5. Split the mix into baking tins or use one large but don't fill them to the brim because they will boil while they're baked. Leave about ⅓-¼ of empty space in them. 6. Bake the casseroles in the oven for about 2-3 hours.