Best Kartoshnik Potato Cake Recipes

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KARTOSHNIK WITH CHEESE AND ONIONS



Kartoshnik With Cheese and Onions image

Make and share this Kartoshnik With Cheese and Onions recipe from Food.com.

Provided by seattlelove

Categories     Russian

Time 35m

Yield 11 serving(s)

Number Of Ingredients 11

3 large potatoes, peeled and quartered
5 eggs
1/4 cup heavy whipping cream
3/4 teaspoon salt
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded swiss cheese
1/2 onion, chopped
3 teaspoons baking powder
1/2 cup butter, melted
1/2 cup sour cream
1/2 cup chopped green onion

Steps:

  • In a medium pot, add potatoes, cover with water and boil until cooked.
  • When done, drain water and discard. Mash potatoes and set aside.
  • Preheat oven to 450 degrees F (230 degrees C). Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
  • In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
  • Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)
  • In a small pot, melt butter or margarine.
  • Cut Kartoshnik into 3x3-inch squares and serve with melted butter or margarine, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.

KARTOSHNIK WITH CHEESE AND ONIONS



Kartoshnik with Cheese and Onions image

Looks like a cake when baked, but is eaten like a potato. Serve as part of a main course.

Provided by William Anatooskin

Categories     Side Dish     Potato Side Dish Recipes

Yield 11

Number Of Ingredients 11

3 large potatoes, peeled and quartered
5 eggs
¼ cup heavy whipping cream
¾ teaspoon salt
¾ cup shredded sharp Cheddar cheese
¾ cup shredded Swiss cheese
½ onion, chopped
3 teaspoons baking powder
½ cup butter, melted
½ cup sour cream
½ cup chopped green onions

Steps:

  • In a medium pot, add potatoes, cover with water and boil until cooked. When done, drain water and discard. Mash potatoes and set aside.
  • Preheat oven to 450 degrees F (230 degrees C). Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
  • In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
  • Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)
  • In a small pot, melt butter or margarine.
  • Cut Kartoshnik into 3x3-inch squares and serve with melted butter or margarine, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.

Nutrition Facts : Calories 295 calories, Carbohydrate 20 g, Cholesterol 135.4 mg, Fat 20.1 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 11.9 g, Sodium 469.9 mg, Sugar 1.5 g

KARTOSHNIK - (POTATO CAKE)



KARTOSHNIK - (Potato Cake) image

The Kartoshnik looks like a cake but is eaten like a potato. Serve with your main meal. This recipe was given to me by my grandmother over 50 years ago. Since then, I have modified the recipe and it is even better than the original.

Provided by William Uncle Bill

Categories     Potato

Time 1h

Yield 9 three inch squares, 9 serving(s)

Number Of Ingredients 11

3 large potatoes, peeled and diced
4 large eggs
1/4 cup whipping cream
3/4 teaspoon salt
3/4 cup grated swiss cheese
3/4 cup grated sharp cheddar cheese
1 small onion, finely chopped
3 teaspoons baking powder
1/2 cup melted butter
1/2 cup sour cream or 1/2 cup yogurt
1/2 cup finely chopped green onion (, scallions)

Steps:

  • In a medium size saucepan, add potatoes, cover with water and bring to boil.
  • Reduce heat and cook until done about 15 minutes.
  • When done, drain and discard water.
  • Mash potatoes and set aside.
  • Preheat oven to 450 F degrees.
  • In a mixing bowl, beat eggs, add whipping cream and salt and whisk until well blended.
  • Add mashed potatoes and whisk until blended.
  • Add both grated cheeses and finely chopped onion and mix well.
  • Add baking powder and stir to incorporate.
  • Prepare a 9 inch square oven-proof casserole dish by spraying with a vegetable oil or rubbing inside with butter.
  • Pour potato mixture into prepared dish and level.
  • Bake in preheated 450 F oven for 35 minutes or until the top has a nice light golden color.
  • Remove from oven and let cool for 5 minutes before cutting.
  • In a small saucepan, melt 1/2 cup butter.
  • Cut Kartoshnik into 3 inch squares.
  • When serving, sprinkle with melted butter, add a dollop of sour cream or yogurt and a sprinkling of chopped green onions.
  • This recipe doubles very well. However, use only 6 eggs and 4 teaspoons of baking powder. Baking time is still the same, 35 minutes at 450 F.

ITALIAN POTATO CAKE



Italian Potato Cake image

I found this in Cook's Country, the new magazine by the Cook's Illustrated people. I haven't tried it yet but plan on making it for the Thanksgiving dinner at work. I'm going to go ahead and post it for those looking for Holiday recipes. It's basically a savory cake made with potatoes and eggs, with a layer of cheese and salami in the middle, and made in a springform pan like a cheesecake

Provided by bengi

Categories     Potato

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 11

5 tablespoons unsalted butter, plus
extra unsalted butter, for greasing pan
5 tablespoons plain breadcrumbs
3 lbs russet potatoes, peeled and cut into 1 inch pieces
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon pepper
3 large eggs
6 ounces italian Fontina cheese, sliced thin
1/4 lb thinly sliced salami, cut into 1/2 inch pieces
1/3 cup grated parmesan cheese or 1/3 cup romano cheese

Steps:

  • Move oven rack to middle position and preheat the oven to 350 degrees.
  • Butter a 9-inch springform pan and sprinkle with 1/4 cup bread crumbs.
  • Shake the pan to evenly spread out the crumbs.
  • Put the potatoes in a large pot and add cold water to cover by 1 inch.
  • Bring to a boil over high heat then lower heat to a simmer.
  • Cook until tender, around 15 minutes.
  • Drain the potatoes and return to the pot.
  • Mash them with 4 tablespoons butter until smooth.
  • Add the cream, salt and pepper and stir until well mixed.
  • Let it cool for 5 minutes then stir in the eggs one at a time.
  • Spoon half the potatoes into the prepared springform pan.
  • Layer the slices of fontina cheese over the potatoes and then layer the salami pieces over the cheese.
  • Cover with the rest of the potatoes.
  • Melt the remaining 1 tablespoon of butter and mix with the rest of the bread crumbs (1 tablespoon).
  • Mix in the Parmesan cheese and sprinkle this mixture over the top of the potatoes.
  • Bake for 35-45 minutes, or until the casserole is very hot and puffede and the top is golden brown.
  • Remove from oven and run a paring knife around the casserole to loosen from the sides and let it stand for 10 minutes before removing the sides of the pan.
  • Serve hot.

Nutrition Facts : Calories 342, Fat 20.7, SaturatedFat 11.9, Cholesterol 118.1, Sodium 608.5, Carbohydrate 27.3, Fiber 3.2, Sugar 1.8, Protein 12.5

OLD FASHIONED POTATO CAKES



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
  • Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

GERMAN SAVORY POTATO CAKE (KARTOFFELKUCHEN)



German Savory Potato Cake (Kartoffelkuchen) image

Germans love to serve rich, savory pastries - especially with potatoes and/or onion. This one is flavored with ham, garlic,and rosemary. This makes a great appetizer or if served with a salad, a nice accompaniment for lunch. This would be nice as a brunch item. Translated directly from the German version I found in "Schoener Essen" magazine.

Provided by HeatherFeather

Categories     Ham

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 14

2 1/2 kg starchy potatoes, divided
salt & pepper, to taste
caraway seed, to taste
1 medium onion, diced
175 g butter or 175 g margarine, divided
50 g ham, in small cubes
100 g flour
dry breadcrumbs, for dusting the pan
3 -4 sprigs fresh rosemary
1 garlic clove, chopped finely, more to taste
250 g sour cream or 250 g creme fraiche
5 -6 eggs (medium-large)
additional sour cream, to garnish
rosemary, to garnish

Steps:

  • Peel and wash the potatoes.
  • Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
  • Shred the remaining raw potatoes.
  • Place 50 grams of the butter in a heated pan.
  • Sauté the onion and the ham chunks together in the butter.
  • Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
  • Remove from the pan and let cool.
  • Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
  • Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
  • Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
  • Press out the potato dough evenly to form a crust in the pan.
  • Strip the rosemary leaves from their stems and chop them.
  • Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
  • Season with salt& pepper to taste.
  • Spread this mixture on top of the potato pastry.
  • Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes.
  • Cool slightly (about 5-10 minutes), then cut into 16 squares.
  • Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.

POMMES PAILLASSON OR STRAW POTATO CAKE



Pommes Paillasson or Straw Potato Cake image

In French this finished dish is said to resemble a woven straw doormat! This recipe comes from the 500 ALL-TIME GREAT RECIPES cookbook, a gift from my partner in the current Cookbook Swap! If desired, 4 smaller potato cakes could be made from this recipe, but the cooking time would need to be adjusted.

Provided by Sydney Mike

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb baking potato
1 1/2 tablespoons unsalted butter, melted
2 tablespoons oil (or less)
1/4 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • Peel potatoes & grate them coarsely, then immediately toss them with melted butter & season with salt & pepper.
  • Heat oil in large frying pan, then add potato mixture.
  • Press mixture down to form an even layer that covers the pan.
  • Cook over moderate heat 7-10 minutes until base is well browned.
  • Loosen potato cake by shaking pan or running a thin spatula under it.
  • To turn it over, invert a large baking sheet over the frying pan &, holding it tightly against the pan, turn them both over together.
  • Lift off frying pan & return it to the heat, adding a little more oil if it looks dry.
  • Slide the upside down potato cake into the frying pan again & continue cooking until it is crisp & browned on the second side.
  • Remove from frying pan & serve hot!

Nutrition Facts : Calories 197.2, Fat 11.2, SaturatedFat 3.8, Cholesterol 11.4, Sodium 150.5, Carbohydrate 22.9, Fiber 2.1, Sugar 1, Protein 2.2

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