Grönsakskaka Recipe

finished gronsakskaka on a plate 43

Homemade Grönsakskaka are a Cheesy Delight

Grönsakskaka means vegetable cake in Swedish. I learned about these when looking through the frozen section at Ikea. They sell these by the bag, but I only go to Ikea every once in a while, so I don’t have steady access. If you’ve never tried them, fear not. You’ll enjoy this Grönsakskaka recipe no matter what. After all, who doesn’t love soft boiled vegetables cooking in a creamy, cheesy sauce. Truly, eating these homemade grönsakskaka warm from the oven is too good of a treat to miss.

front gronsakskaka cut open with leek in back

The Tastiest Way to Eat Vegetables

If you’ve never been a fan of vegetables, you’ve never tried this Grönsakskaka recipe. Leeks, onion, and garlic add natural aroma and deep flavor to these vegetable cakes. The leeks are particularly special. The white bottom tastes similar to onion while being less harsh. And the green stem, when thin sliced and fried, has a mild but distinctive flavor.

In addition to the aromatic vegetables, this dish also includes potatoes and broccoli. The boiled potatoes are specifically smashed instead of mashed to give the vegetable cakes a better texture. Mashed potatoes would result in a very firm puck of vegetable matter. There would be no space for the egg and cream mix to permeate, so it would likely remain on the top of the cakes. By smashing the potatoes it sinks deep into the cakes to meld everything together instead.

Added to the vegetables are more than 2 cups of 2 kinds of cheese. The Manchego cheese blends well into the vegetables, and the parmesan adds a delicious saltiness. In fact, I don’t add any salt into this dish because the parmesan cheese covers it. You may wonder why I reserve half of the parmesan to add on top of the cakes in the muffin tin, and then have you turn them upside down onto a baking dish. This is primarily important for crisping up all sides of the Grönsakskaka, but it has an added benefit. That layer of parmesan that was previously on top bakes on the baking sheet for 15 minutes, forming a delicious, super crispy cheese bottom. Trust me on this and don’t skip this step.

gronsakskaka with chicken meatballs and leek

Recommendations or your Grönsakskaka

As with any recipe, there are many ways to make this Grönsakskaka recipe your own. Most of the ingredients in this recipe are widely available, like potatoes, broccoli, and fresh parmesan. I also tailored the egg-cream mixture to use generally available ingredients. I had seen one recipe that called for creme fraiche instead of sour cream, but I’ve never been able to find that in stores.

One ingredient that you may find difficult to find is Manchego cheese. I wanted to use a harder white cheese, like Jarlsberg or Emmental, but I couldn’t find either of those in my local grocery store. In fact, I haven’t been able to buy either since my last trip to Europe. However, if you can’t find Manchego cheese either, try a white cheddar or a block of Swiss cheese. The flavor will be different, but it will still be delicious.

A final recommendation: don’t skip crushing the garlic cloves. Crushing the cloves opens surface area and releases flavor. Mincing it after crushing is just a means to spread that flavor throughout the grönsakskaka.

gronsakskaka on a plate with leek potatoes garlic

How to Serve Grönsakskaka

This Grönsakskaka recipe is incredibly easy to serve, that is if they’re not all eaten before your meal. Aside from eating them as a tasty snack, try these serving methods.

finished gronsakskaka on a plate 43

Grönsakskaka Recipe

Grönsakskaka is a Swedish vegetable cake loaded with potatoes, broccoli, and cheese, then baked until crispy.
5 from 1 vote
Prep Time 25 minutes
Cook Time 45 minutes
Course brunch, Dinner, Side Dish
Cuisine European, Swedish
Servings 12
Calories 133 kcal


Sauteed Vegetables

  • 2 tbsp Butter
  • ½ medium Yellow onion finely diced
  • 1 small Leek finely sliced

Boiled Vegetables

  • 13 oz Russet potatoes about 2 large poatoes
  • 1 small Broccoli crown do not chop

Egg and Cream Mixture

  • 2 Eggs
  • ¼ cup Sour cream
  • ¼ cup Heavy whipping cream
  • 2 cloves Garlic crushed and finely minced
  • ½ tsp Black pepper
  • 5 oz Manchego or Swiss cheese Shredded
  • 1 cup Parmesan Grated


  • Preheat the oven to 425F and start boiling a pot of water.
  • Melt the butter in a skillet over high heat and saute the onions and leeks with salt until they’ve started to brown. You may need to add an additional teaspoon of canola oil to the skillet. Remove from the skillet and set aside to cool.
  • Boil the potatoes until just cooked through, 10-15 minutes. Add the broccoli crown to the pot at the start, stem side down. Remove the broccoli after 6 minutes and put it into an ice bath.
  • Trim the broccoli florets and return any remaining stem to the pot to finish cooking with the potatoes.
  • Drain the potatoes and broccoli stem, putting the broccoli stem into the ice bath with the florets. Leave the potatoes in a colander and refrigerate until needed.
  • Remove the broccoli from its ice bath and chop finely, into about ¼ inch dice. Chop gently so as not to mash them.
  • Transfer the potatoes to a mixing bowl and use a whisk to smash the potatoes. They should not be mashed, but smashed with numerous approximately ½ inch chunks remaining. If using a regular potato masher, be careful to meet this criteria.
    Smashed potatoes in a clear mixing bowl
  • Add the broccoli, leek-onion mixture, manchego cheese, and half cup of parmesan to the potatoes.
  • In a separate mixing bowl, add the eggs and whisk them to combine. Add in the sour cream, heavy cream, black pepper and garlic and whisk until well mixed. Add to the vegetable and cheese mixture and use a spatula to gently stir to combine. Be gentle to not mash the vegetables.
  • Grease a muffin tin and add ⅓ cup of the potato-egg mixture to each tin. Sprinkle the last half cup of parmesan on top of each cup. Press the mixture with your fingers until it is mostly flat on top. Bake for 20-25 minutes, until the parmesan on top is starting to brown.
    gronsakskaka after the first bake
  • Loosen the medallions in the muffin tin by running a butter knife around the sides and turn the tin upside down over a greased baking sheet. Strongly tap the muffin tin cups to free the medallions.
  • Bake the medallions for another 15 minutes, or until the tops are brown and crispy.
  • Optional: Broil for 2 minutes on high to get extra crispy tops


Serving: 1GrönsakskakaCalories: 133kcalCarbohydrates: 5.8gProtein: 7.7gFat: 9.1gSaturated Fat: 5.5gCholesterol: 57mgSodium: 133mgPotassium: 137mgFiber: 0.8gSugar: 1gCalcium: 187mg
Keyword Grönsakskaka, vegetable cake, vegetable fritter
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