|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 4g||16%|
|Total Sugars 3g|
|Vitamin C 19mg||96%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
Gather the ingredients.
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.
Preheat oven to 375 F. Grease a 7 x 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.