Ingredients for Ukrainian Grated Potato Bake
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How to Make Ukrainian Grated Potato Bake
- Cook 4 slices of bacon in a medium skillet over medium heat until crispy. Remove bacon and drain on paper towels, reserving 2 tablespoons of bacon fat in the skillet.
- Add 1 medium yellow onion, thinly sliced, to the skillet. Sauté for 15 minutes, stirring occasionally, until deeply caramelized. Remove from heat and set aside.
- Coarsely grate 2 pounds of russet potatoes using a box grater or food processor.
- Wash the grated potatoes in several changes of cold water until the water runs clear. This removes excess starch.
- Thoroughly squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Repeat this process at least twice for the best results.
- In a large bowl, gently combine the squeezed potatoes, sautéed onions, crumbled bacon, 1/2 cup heavy cream, and 2 large egg yolks. Season generously with salt and freshly ground black pepper to taste.
- In a separate bowl, beat 2 large egg whites until stiff peaks form.
- Gently fold the egg whites into the potato mixture using a rubber spatula, being careful not to deflate the whites.
- Preheat oven to 375°F (190°C).
- Butter a 10-inch round baking dish or oven-safe skillet.
- Carefully transfer the potato mixture to the prepared dish. Dot the top with 1 tablespoon of butter.
- Bake for 45-60 minutes, or until the top is golden brown and crispy and the potatoes are tender. Cooking time may vary depending on your oven.
- Let rest for 5-10 minutes before serving. Serve hot with sour cream, sautéed onions, or lingonberry preserves.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
16g
Fat
66g
Carbs
15g
