Polish potato casserole aka Kartoflak, is a savoury baked dish made of grated potatoes, onions and smoked bacon. With a food prices at all time high, this dish is very affordable way to make a delicious meal for the entire family. Just like Bigos, you can keep kartoflak in your fridge for 2-3 days and every time you reheat it, it taste better and better.
Every family in Poland has their own recipe for Kartoflak. In my family, everyone has it’s own and I can’t tell you which one is my favourite. They are all different and equally good. This year, my little sister visited us during Christmas holidays and she made Kartoflak her way. First, we thought that we will have leftovers for the next day but It was so amazing, we finished the whole casserole in one day. So, here it is… my sister’s recipe for delicious kartoflak.
Ingredients
- 2.2 lbs or 1 kg potatoes (Russets are great for this dish)
- 1/2 lb (225 g) smoked bacon (diced)
- 1/2 lb (225 g) smoked polish sausage (Polska kielbasa)
- 2 onions
- salt and pepper
Preparing potato casserole is not very difficult. First, you need to peele and wash potatoes and onions. Next dice the bacon and chop sausages.
The most important thing is to prepare the potatoes. They have to be grated into a fluffy mush. Back in a day, we used to do it by hand using a potato grater box (the one with small holes) but now, with all these fancy appliances, it’s much easier. You can use a grinding machine or a food processor with a grating disc. I personally use Vitamix, the king of all blenders. When using a food processor or a blender, make sure you grind one or maximum two thinly chopped potatoes at the time to prevent motor to burn.
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Once the potatoes and onions are grated together, drain off excess water and set aside (the dough should not be too tight). Potatoes will not darken if you add grated onions. Add salt and pepper.
Now it’s time to prepare the remaining ingredients. On the frying pan, cook the bacon and sausage together for about 4-5 minutes. I like to add a tablespoon of lard to frying pan. In the vegetarian version, we can fry chopped mushrooms with onion.
When bacon and sausage are done, together with the melted fat (so that the kartoflak is not too dry), add it to the grated potatoes. Mix everything thoroughly.
Next, transfer the mass into baking pan, but first make sure to grease it with a thin layer of butter, lard or oil so that the casserole does not stick to the form. Potatoes are best baked in a tall baking tray but you can use any ovenproof dish, a ceramic baking dish or in an easily accessible cake tin.
Preheated oven to 400°F (200°C). Bake for half an hour and then reduce the temperature to 300°F (150°C) and bake it for another 15 minutes. The kart-flak is ready when a brown crunchy crust appears on top.
My wife doesn’t like sausages and bacon so for her we always make kartoflak with just potatoes and onion, and it’s still delicious.
Kartoflak is traditionally served as a main dish. I like to eat it on it’s own but you can try with dollop of fresh sour cream.
For a side dish I would recommend:
- Crunchy and refreshing cucumber salad aka mizeria salad (see the recipe)
- My Dad’s lettuce salad (see the recipe)
- Beet salad is also very popular (see Mom’s recipe for delicious Polish beet salad)
- Creamy mushroom sauce (see my Mom’s recipe)
- Sauerkraut
- Carrots with peas
Personally, when I make Kartoflak for myself, I add extra pepper and put a few thin slices of bacon on top.
SMACZNEGO!
