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Prażonki (layered potatoes with kiełbasa)

Potatoes, cabbage, kiełbasa and bacon in layers, cooked slowly in their own juices. In southern Poland they're made in a cast-iron pot over a fire; at home, the oven does the job.

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

Ingredients

  • 2 kg potatoes
  • 1 ring of kiełbasa wiejska (about 500 g)
  • 250 g smoked pork belly (half a slab)
  • ½ small white cabbage (about 600 g)
  • 3 onions
  • 3 carrots
  • 2 garlic cloves
  • 1 tbsp butter
  • 1 tbsp dried marjoram
  • 100 ml water
  • salt and freshly ground black pepper

Method

  1. Heat the oven to 180°C (160°C fan). Peel the potatoes and cut them into thick slices, slice the carrots and cut the onions into rings. Set aside a few outer cabbage leaves and shred the rest.
  2. Cut the kiełbasa into thick slices and the pork belly into thin ones. Chop the garlic.
  3. Butter a large cast-iron casserole with a lid (or a roasting tin you can cover) and line the bottom with the cabbage leaves.
  4. Layer up the potatoes, onions, carrots, cabbage and kiełbasa, sprinkling each layer of potatoes with salt, pepper, marjoram and a little garlic. Finish with the slices of pork belly on top.
  5. Pour in the water, cover tightly and bake for about an hour and a half, without stirring, until the potatoes are soft. Over a fire, in a cast-iron pot, it takes about an hour.
  6. Serve straight from the pot, with dill pickles and a glass of kefir or buttermilk, as they do in southern Poland.