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Babka ziemniaczana (potato bake with bacon)

Grated potatoes baked with smoked bacon and onion until the top is crisp. A traditional dish from Podlasie, in north-east Poland, best with soured cream.

  • Serves 6
  • Prep 30 min
  • Cooking 1 h 20 min

Ingredients

  • 2 kg floury potatoes, such as Maris Piper or King Edward
  • 250 g smoked pork belly (half a slab)
  • 2 onions
  • 3 eggs
  • 1 tsp dried marjoram
  • 2 tsp salt and freshly ground black pepper
  • 1 tbsp lard or oil, for the tin
  • soured cream, to serve

Method

  1. Heat the oven to 200°C (180°C fan). Grease a tin of about 20 × 30 cm generously with lard or oil.
  2. Finely dice the pork belly and fry it in a frying pan until the fat runs. Add the chopped onions and cook until golden.
  3. Peel the potatoes and grate them finely, or blitz them in a food processor. Pour off the liquid that collects on top.
  4. Straight away, add the bacon and onions with their fat, the eggs, marjoram, salt and pepper, and mix well.
  5. Spread the mixture in the tin. Bake for 20 minutes, then turn the oven down to 180°C (160°C fan) and bake for about an hour more, until the top is deep golden and crisp.
  6. Leave it to stand for 10 minutes, then cut into squares and serve with soured cream.