Kartoshnik (Potato Cake) with Cheese and Onions
(Shared recipe submitted by William "Uncle Bill" Anatooskin.)
William writes: "Kartoshnik, when baked looks like a cake but is eaten like a potato."
- 3 large potatoes, peeled and cut into quarters
- 4 large eggs
- 1/4 cup whipping cream
- 3/4 teaspoon salt
- 3/4 cup grated Swiss cheese
- 3/4 cup grated sharp cheddar cheese
- 1 small onion, finely chopped
- 3 teaspoons baking powder
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 1/2 cup finely chopped green onions
In a medium size cooking pot, add potatoes, cover with water and boil until cooked. When done, drain water and discard. Mash potatoes and set aside.
Preheat oven to 450°F. In a mixing bowl, beat eggs with a whisk. Add whipping cream and salt and whisk until blended. Add mashed potatoes and mix until well blended and ingredients are incorporated. Add both cheeses and onions and stir well to blend. Add baking powder, stirring well.
Prepare a 9x9-inch oven-proof baking casserole dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine. Pour potato mixture into dish and level. Bake for 35 minutes or until top has a nice light brown color. The Kartoshnik will rise but will settle when removed from oven. Let cool for 5 minutes before cutting.
In a small saucepan, melt the butter to use on Kartoshnik squares when serving. Cut Kartoshnik into 3-inch squares and serve with melted butter, a dollop of sour cream and a sprinkling of chopped green onions.
Notes: You can also use yogurt, bacon bits or chopped chives. This recipe can be doubled, however, use only 7 large eggs and 4 teaspoons of baking powder and bake in a 13x9-inch oven-proof baking dish.