Babka Bulbiana (Baked Potato Pudding)
The Quirky Foodster Team
Ingredients
- Potatoes, peeled — 1 kg (2.2 lb)
- whole Onion, finely chopped
- Smoked bacon, diced — 100 g (3.5 oz)
- whole Egg, large
- Sour cream — 100 g (3.5 oz)
- Plain flour — 2 tbsp
- Salt — 1 tsp
- Butter, for greasing — 20 g (0.7 oz)
Method
- Preheat the oven to 190C (375F) and grease a baking dish with butter.
- Grate the potatoes finely and squeeze well in a muslin cloth to remove excess liquid.
- Fry the bacon and onion together in a pan over medium heat for 5 minutes until the onion softens and the bacon starts to crisp.
- In a large bowl, mix the grated potato with the egg, sour cream, flour and salt.
- Fold the bacon and onion through the potato mixture.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 40-45 minutes until the top is deep golden brown and a knife inserted into the centre comes out clean.
- Rest for 5 minutes before slicing into squares to serve.
Introduction: Potato babka is one of the most cherished dishes in Belarusian cuisine, loved equally by peasants and nobility, and its appeal lies in transforming ordinary grated potato into a rich, golden baked pudding with a crisp crust.
Cultural Background: Potato babka is one of the most cherished dishes in Belarusian cuisine, loved equally by peasants and nobility, and its appeal lies in transforming ordinary grated potato into a rich, golden baked pudding with a crisp crust. It is typically baked in a clay dish and served as a side to roasted or stewed meats, though it is hearty enough to be a light meal on its own.
Tips: Squeezing the potato thoroughly is essential — too much liquid results in a soggy babka. A shallow, wide dish gives more crisp surface area than a deep one.
Variations: Omit the bacon and use extra butter for a vegetarian version. A vegan version can replace the egg with a flax egg, use plant-based sour cream, and omit the bacon.
Storage: Refrigerate in a covered container for up to 3 days.
Reheating: Reheat slices in a 180C (350F) oven for 10 minutes to restore crispness.
Nutrition: Approx. per serving: 260 kcal · Protein 8g · Carbs 30g · Fat 12g
FAQs:
Q: Can I make babka ahead for a dinner party?
A: Yes, it reheats very well in the oven and can be baked a day in advance.
- Potatoes, peeled — 1 kg (2.2 lb)
- whole Onion, finely chopped
- Smoked bacon, diced — 100 g (3.5 oz)
- whole Egg, large
- Sour cream — 100 g (3.5 oz)
- Plain flour — 2 tbsp
- Salt — 1 tsp
- Butter, for greasing — 20 g (0.7 oz)
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