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    You are in: Home / Recipes / KARTOSHNIK - (Potato Cake) Recipe
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    KARTOSHNIK - (Potato Cake)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    William (Uncle Bill) Anatooskin's Note:

    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.

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    Serves: 9


    three i ...

    Units: US | Metric


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

    • on January 21, 2002


      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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    • on December 26, 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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    • on April 08, 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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    Read All Reviews (23)


    Nutritional Facts for KARTOSHNIK - (Potato Cake)

    Serving Size: 1 (211 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 345.9
    Calories from Fat 209
    Total Fat 23.3 g
    Saturated Fat 13.9 g
    Cholesterol 153.9 mg
    Sodium 512.1 mg
    Total Carbohydrate 24.5 g
    Dietary Fiber 2.9 g
    Sugars 1.8 g
    Protein 10.8 g

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