KARTOSHNIK - (Potato Cake)

Recipe by William Uncle Bill

The Kartoshnik looks like a cake but is eaten like a potato. Serve with your main meal. This recipe was given to me by my grandmother over 50 years ago. Since then, I have modified the recipe and it is even better than the original.

Top Review by Slavika

My husband and I had two couples over for a fried Pickerel dinner this evening and I wanted to have a potato dish to go along with it that I could do ahead of time since I would be busy frying up the fish. I prepared the dish making one change. I used only cheddar cheese in the recipe and it was a mild one. I didn''t want anything to strong as I wanted the fish to be the main focus of the meal. I had the potato mixture all ready a couple of hours before dinner then just before baking I added the baking powder to mixture and got it into the oven. It rises beautifully, and looks nice, and tastes really light and airy. This recipe is certainly a keeper. My other side dishes were honey glazed carrots and a wild rice casserole with mushrooms and slivered almonds. Does anybody know the national origin of this dish? Is it Polish, Ukrainian or maybe Russian?

Ingredients Nutrition


  1. In a medium size saucepan, add potatoes, cover with water and bring to boil.
  2. Reduce heat and cook until done about 15 minutes.
  3. When done, drain and discard water.
  4. Mash potatoes and set aside.
  5. Preheat oven to 450 F degrees.
  6. In a mixing bowl, beat eggs, add whipping cream and salt and whisk until well blended.
  7. Add mashed potatoes and whisk until blended.
  8. Add both grated cheeses and finely chopped onion and mix well.
  9. Add baking powder and stir to incorporate.
  10. Prepare a 9 inch square oven-proof casserole dish by spraying with a vegetable oil or rubbing inside with butter.
  11. Pour potato mixture into prepared dish and level.
  12. Bake in preheated 450 F oven for 35 minutes or until the top has a nice light golden color.
  13. Remove from oven and let cool for 5 minutes before cutting.
  14. In a small saucepan, melt 1/2 cup butter.
  15. Cut Kartoshnik into 3 inch squares.
  16. When serving, sprinkle with melted butter, add a dollop of sour cream or yogurt and a sprinkling of chopped green onions.
  17. This recipe doubles very well. However, use only 6 eggs and 4 teaspoons of baking powder. Baking time is still the same, 35 minutes at 450 F.

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