Kartoshnik Potato Cake
Discover the comforting flavors of Eastern European cuisine with Kartoshnik Potato Cake, a golden and savory treat perfect for any meal. Made with grated russet potatoes, onion, and a rich blend of eggs, sour cream, and a touch of flour, this recipe creates a satisfying potato casserole with a crispy, buttery crust. Easy to prepare and oven-baked to perfection, Kartoshnik is versatile enough to shine as a hearty main dish or a flavorful side, especially when paired with a generous dollop of sour cream. Ideal for feeding a crowd, this rustic potato dish is sure to become a family favorite. With its rich texture, minimal ingredients, and simple preparation, it’s a celebration of humble, home-cooked goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams Russet potatoes
- 1 medium Onion
- 3 large Eggs
- 100 grams Sour cream
- 50 grams All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 30 grams Butter
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 180°C (350°F). Grease the bottom of a medium-sized (8-9 inch) round baking dish with a layer of vegetable oil or butter.
Peel the russet potatoes and grate them using a coarse grater. Place the grated potatoes in a large bowl filled with cold water to prevent browning and remove excess starch.
Peel and grate the onion. Place the grated onion in a fine mesh strainer to drain any excess liquid.
In a large mixing bowl, whisk together the eggs, sour cream, flour, salt, and ground black pepper until smooth.
Drain the grated potatoes thoroughly and squeeze out excess moisture using a clean kitchen towel or cheesecloth. Add the potatoes and grated onion to the egg mixture and stir until combined.
Transfer the potato mixture into the prepared baking dish, smoothing the top with a spatula.
Dice the butter into small pieces and distribute them evenly over the top of the potato mixture. This will help create a golden crust during baking.
Bake the Kartoshnik in the preheated oven for 50-60 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Remove the dish from the oven and let it cool for 5-10 minutes before slicing into wedges. Serve warm, either as a side dish or as a main course with sour cream.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 4122 mg | 179% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 26.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 418 mg | 32% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6132 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
