Sheet-Pan Apple & Potato Cake
Crispy-bottomed German apple-potato bake, golden and custardy inside. A one-pan weeknight dinner that tastes like autumn comfort food.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 1.5 lbs waxy potatoes (Yukon Gold or similar)
- 3 medium tart apples (Granny Smith or Honeycrisp)
- 4 large eggs
- ¾ cup whole milk
- ⅓ cup all-purpose flour
- 1 tsp caraway seeds (optional but traditional)
Instructions
- 1
Preheat oven to 425°F. Peel and thinly slice the potatoes and apples, keeping them separate.
- 2
Whisk eggs, milk, flour, salt, pepper, and caraway seeds in a bowl until smooth.
- 3
Oil a 9x13-inch baking sheet or cast-iron skillet. Layer half the sliced potatoes on the bottom.
- 4
Layer all the apple slices over potatoes, then the remaining potatoes on top.
- 5
Pour the egg mixture evenly over the stack. Drizzle the top with a thin layer of oil.
- 6
Bake 18–20 minutes until the top is golden brown and a knife inserted in the center meets no resistance.
Tools you’ll need
- 9x13-inch baking sheet or 12-inch cast-iron skillet
- mixing bowl
- whisk
- vegetable peeler or mandoline
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
