Potet Klub Norwegian Potatoes Could Be Gluten Free
Experience the comforting flavors of Norway with this traditional Potet Klub recipe, now made gluten-free! These hearty potato dumplings are crafted from freshly grated russet potatoes, gluten-free flour, and a pinch of salt, with a delightful surprise of smoky bacon or salted pork tucked inside. Simmered to perfection until tender, Potet Klub offers a rustic, melt-in-your-mouth texture that pairs beautifully with optional toppings like rich butter or tangy lingonberry jam. Perfect for cozy family dinners or exploring Scandinavian cuisine, this gluten-free adaptation retains the authentic essence of this beloved dish while accommodating dietary needs. Simple yet satisfying, serve it warm alongside your favorite vegetables for a truly comforting meal!
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Recipe Information
Ingredients
- 8 medium-sized Russet potatoes
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Salt
- 4 ounces Bacon or salted pork
- 10 cups Water
- 2 tablespoons Butter (optional, for serving)
- 0.5 cup Lingonberry jam or cranberry sauce (optional, for serving)
Instructions
Peel the russet potatoes, then grate them finely using a box grater or a food processor.
Place the grated potatoes in a clean cheesecloth or kitchen towel, and squeeze out as much liquid as possible into a bowl. Set the liquid aside for a few minutes to let the potato starch settle at the bottom.
Carefully pour off the liquid from the bowl, keeping the potato starch at the bottom. Add this starch back to the grated potatoes.
In a mixing bowl, combine the grated potatoes with gluten-free all-purpose flour and salt. Mix thoroughly to form a thick dough. The dough should hold together but remain slightly sticky.
Cut the bacon or salted pork into small cubes. Take a small handful of the potato dough and flatten it slightly in your palm. Place a piece of bacon or salted pork in the center, then fold the dough around it and shape it into a ball about the size of a small apple (roughly 2-3 inches in diameter). Repeat with the remaining dough and bacon.
In a large pot, bring 10 cups of water to a gentle boil and add a pinch of salt.
Carefully drop the dumplings into the boiling water one at a time. Make sure not to overcrowd the pot; cook in batches if necessary.
Reduce the heat to a simmer and cook the dumplings for about 45-60 minutes. They will float to the surface when done, but ensure they are fully cooked through by cutting one open to check the center.
Using a slotted spoon, remove the cooked dumplings from the water and place them on a serving plate.
Serve warm with butter and lingonberry jam or cranberry sauce, if desired. Potet Klub is also delicious served with a side of boiled vegetables.
Nutrition Facts
Calories |
3340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4790 mg | 208% | |
| Total Carbohydrate | 594.2 g | 216% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 76.3 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 424 mg | 33% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 8518 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
