KARTOSHNIK - (Potato Cake)

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Yields:
9 three inch squares
Serves:
9
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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?
     
  2. 5 star all the way - we loved it! I seved it with my roast turkey Christmas dinner - I made a mistake though I forgot the Baking powder but it did not seem to affect the recipe. Your instructions are so easy to follow . I put it together earlier in the day and popped it in the oven 35 minutes before dinner - lovely golden color on top, great texture, The bit of melted butter dab of sour cream and chopped green onions set it off beautifully Thanks for a recipe I'll be using many times
     
  3. This is an excellent recipe. I put a square of it in a bowl of Borscht topped with sour cream. I had never made Borscht befor. It was very good. I bet you could layer this like a cake and put various fillings in it. Sinach/cream cheese?
     
  4. This dish was easy and delicious. My family loved it.
     
  5. my moms parents were russian and occasionally would make a traditional russian meal..i have learned over 50 years that there are 1000 different ways to make borscht and 100 different ways for every other recipe...this is identical to my grandmothers recipe (i had her write some out before she died ) for katorshnik except she had all chedder and no baking soda/powder...this is the ultimate recipe for leftover mashed potatoes and i cant help but wonder if the one person who disliked it did something wrong...the desert she would make and i will spell this wrong was called petahi which was an open faced peroghi with fruit and jam in the middle served how with cold heavy cream poured on top when served..if you are dieting...do not turn to russian cuisine
     
Advertisement

Tweaks

  1. This is wonderful. It's beautiful to look at and deliciously rich. I subbed half and half for the cream and had to forego the butter and sour cream. It was still to-die-for.
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes