Kljukuša | Bosnian Baked Potato Batter

Peel the potatoes and grate them using the large holes of a box grater; fine grating turns them into a puree and makes a textureless layer in the oven. Set the grater over a strainer and press lightly with your palm. Discard the liquid that drips out, but do not dry the potatoes completely. Grated potatoes will start to darken right away; this is normal and will disappear during baking.

Put the grated potatoes in a large bowl. Add the flour, salt, and black pepper, then gradually pour in the water while mixing. The batter should have the consistency of thick crepe batter: it should slowly flow off a spoon in a continuous ribbon. Do not knead it; just mix.

Grease a large baking pan well with half of the oil. Pour in the batter and spread it into the corners with a wet spatula. Keep the layer no more than 2 cm thick; a thicker layer will leave the center undercooked. Drizzle the remaining oil over the surface.

Preheat the oven to 200°C / 390°F and bake the pan on the middle rack. The surface will dry and turn matte first, then become golden around the edges. It is ready when a knife inserted in the center comes out clean and the surface springs back slightly when pressed.

As soon as the pan comes out of the oven, drizzle the sauce over the surface; the hot bake will absorb the sauce immediately, while sauce poured on after it cools will sit on top. Let it rest for 5 minutes, cut into squares, and serve hot.