This Polish potato pie recipe – baba kartoflana or kartoflak – is similar to Lithuanian kugelis, and uses grated potatoes, lots of bacon and eggs.
Polish potato pie is a savory dish that can be cut into wedges or slices and garnished with a dollop of sour cream (if desired). Serve it for breakfast, brunch, as a side dish, or a main course with a crisp, green salad. As most casseroles do, this one reheats well.
- 2 1/2 pounds potatoes (white or Yukon Gold, peeled)
- 1 pound bacon (diced and fried, drippings reserved)
- 3 large eggs (beaten)
- 2 cloves garlic (finely chopped)
- 1 medium onion (grated)
- Salt and black pepper to taste
- Optional: sour cream
Grate potatoes into a colander placed over a bowl to catch the starches. Push down on the potatoes to remove as much moisture as possible.
Heat oven to 375 degrees. Grease a 7×11-inch casserole (or thereabouts), that is no higher than 2 1/2 inches, with some reserved bacon drippings.
Transfer grated potatoes to a large bowl. Pour off the liquid from the bowl into the colander and add the white potato starch sediment left at the bottom to the bowl with the potatoes. Check out this quick tip to keep your grated potatoes from turning dark.
Add remaining ingredients and as much bacon drippings as your diet can stand (many Poles add it all). Mix well, adjusting the seasonings, if necessary (be careful, the bacon drippings will be salty). Bake 1 hour or until completely crispy on top.
Cut into wedges or squares and serve with a dollop of sour cream, if desired. A hot beverage will help the bacon fat go down!