This hearty Belarusian potato babka is made from grated potatoes, flavored with bacon bits or salt pork and sautéed onions. It’s usually baked into a type of casserole until it’s golden on top and creamy and fluffy in the center.
4 lbs raw potatoes, peeled (I prefer gold/yellow potatoes, but baking/ Russet potatoes will work too)
1 large onion, chopped
1 small onion, grated, optional
1/2 – 1 lb bacon, cut into small pieces
1 large egg
2 Tablespoons sour cream
2 Tablespoons all purpose flour
1 – 1 1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
To serve: sour cream and green onions
Instead of using bacon or salt pork, you can sauté some chopped pork shoulder or chicken and add it to the potato batter along with the sautéed onions. Instead of the chopped meat, you can also brown some ground meat or sausage. Make this vegetarian by leaving out the meat and using some sautéed mushrooms or other vegetables, like bell peppers.
Keywords: potato babka, potato cake, potato casserole with bacon and onions, Belarusian potato babka, Russian Potato casserole