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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?

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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

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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?

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David Fallen April 08, 2002

This dish was easy and delicious. My family loved it.

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SweetSueAl December 15, 2002

This was NOT a cake. This was twiced baked potatoes that are DRY. NOT impressed sorry. Didn't know it was NEED gravy. Ended up using it the next night with homemade chicken gravy. It was ok this way, but no body requested I keep the recipe and when asked said they'd prefer baked potatoes to this. Sorry.. Not for us.

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razzintaz May 18, 2010

This was absolutely delicious and I usually don't like things like this. I brushed melted butter over the top, but made as written. Thanks for sharing!

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Mrs. Moon December 01, 2009

Heavenly, Uncle Bill! Just had if for dinner and loved it. Had no swiss so used shredded mozzarela. OK, don't kill me: I used instant potatoes... I imagine how it tastes with "real" potatoes! Thanks for sharing your grandmother's recipe.

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MrsK June 11, 2009

A truly delicious potato cake, although I must admit that I'm enjoying calling it KARTOSHNIK! I used lazyme's Caramelized Onions rather than raw onion and added some chopped bacon (about 1/4 cup) and 2 cloves of minced garlic. I added a generous dollop of creamy Greek yoghurt just before serving this but we didn't feel the need for the butter so I omitted it. Pat from Ohio is absolutely right: this is also very good at room temperature, which makes it a very versatile recipe for me. During summer, make it when the weather's cooler, then enjoy it at room temperature when the weather's hotter; and it also means that I can also include it in my rotation of take-to-work lunches. Thank you for sharing this super recipe, Uncle Bill! Made for All New Zaar Cookbooks Tag.

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bluemoon downunder January 22, 2009

It is definately a recipe for when you have a lot of time on your hands or a special occasion kind of recipe. It looks very impressive coming out of the oven. I would probably wait to cut it at a table, if cooked for a special occasion. It tasted good, but so do plain mashed potatoes. I felt that the presentation was more of a winner here than the taste.

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liliya_99 October 31, 2008

I served this with salmon and it made a lovely combination. I don't really need to leave a comment though : it's all already been said!

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Ginger Rose January 05, 2008
KARTOSHNIK - (Potato Cake)