Made This Recipe? Add Your Photo
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.
- 3 large potatoes, peeled and diced
- 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 melted butter
- 1⁄2 cup sour cream or 1⁄2 cup yogurt
- 1⁄2 cup finely chopped green onion (, scallions)
- 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.