Total Time
Prep 25 mins
Cook 35 mins

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.

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.
Most Helpful

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?

Slavika January 21, 2002

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

Bergy December 26, 2002

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?

David Fallen April 08, 2002