Baked into a cake-like appearance, but eaten like a potato. Include in the main course.
| Servings: | 11 |
| Yield: | 9 to 12 – servings |
Ingredients
- 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
Instructions
- 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 9×9-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 3×3-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 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 12 g |
| Sodium | 470 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
So good! I followed the recipe completely! This was really pretty! Would be fabulous for a holiday side dish or when you have guests over! Definitely serve with the side of melted butter and sour cream!
This dish reminds me of pirogue filling 🙂 Next time I make this dish I will replace the raw white onion with diced bacon and white onion sautéed together. Personally I don’t like swiss cheese so I may also try a different cheese. My husband liked it but thought it was dry, he did not have sour cream on top, where I did use sour cream and I did not think it was dry. I will be making this for my family’s next Little Christmas party.
I made this twice … First as a trial at home, making a half recipe; it was delicious. So then I made it again for a pot luck dinner with friends. In both cases I only added 2 ingredients – 1/2 tsp. each of fresh ground pepper and garlic powder. It was a tremendous success! I served it without the melted butter; only with a dollop of sour cream.
First of all for those who think its bland. Imagine yourself in Russia your served potato bake and a half glass of vodka. (Popov vodka is what I would prefer). When you hear “cheese” you expect cheese flavor. But these combination don’t give you the Velveeta cheese flavor the Italian are famouse for. I imagine some 12% wine at a party with four cheese crackers served, are they bland at first? Yes but when you have a few glasses of wine they are scrumptious! Don’t give less then five stars when you don’t understand cooking!
I’ve made this twice now, once by the recipe and once using instant potatoes. Not having heavy whipping cream either time I used milk. Both ways made a good side dish, though I found the instant potatoes actually worked better. Not sure if that was because they were more runny before baking, but they actually were lighter and more airy with a good rise almost like a souffle than using real potatoes. Or perhaps my baking powder by the time I made with potatoes was getting old. Either way, great taste and wonderful way to add variety to a meal instead of just plain potatoes.
Very good. Use your imagination as there are a lot of things that you can add. Mushrooms, ham, BACON!, etc.
Good. I used colby & monterey jack cheese which is what I had on hand, but I’m sure it’s much better with the correct cheeses! Sprinkled green onions and extra cheese on top as soon as it came out of the oven. Husband and 3-year-old loved it.
Very interesting, I made mine with Turnip & Rutabagas; cheddar, gouda and parmesan cheese. Turned out great. Served it with sour cream and loved the texture. My husband said it had no flavour but I could see the charm in it. Update: I am going to try this with mashed pumpkin next!
This is a unique recipe that basically came out tasting like mashed potatoes egg on top. It wasn’t terrible, but it wasn’t anything special either. If I make it again, I’ll probably add some more spices to it.
I followed the recipe, and it turned out well. For our tastes, however, it was a bit bland. Next time I would add some chives and extra spicing. Other than that, it was a solid recipe with a nice outcome.
It turned out pretty but tasted terrible. I wonder what I did wrong?
Delicious! I cooked it along with Russian Eggplant (on this site) and some Russian black bread, great and different vegetarian meal. I added a little more cheese, onions, and salt due to others comments of blandness, and it was quite good. It’s a bit eggy, I’d like to try it with either one less egg or one more potato next time.
This makes a lot of food and is perfect for a potluck or party at home.
I loved it! I put some extra cheese and a little garlic in it and it was wonderful. I cannot wait to make it again. The sour cream was a nice touch.
This was really good, family loved it and all I was left with was an empty dish! I will be making this again.
a bit bland but easy to prepare and safe for kids.
Pretty good. No idea why this recipe thinks it’s enough for 10-12 people (in a 9×9 pan!?) I doubled it – came out GREAT and had only a little leftover (for 10 people). It’s a nice dish. Lotta eggs! Came out like a custard almost? Or a dish you’d have for breakfast/brunch. But everyone liked it, and so did I. I fried my onions first just to mellow it out. Had a nice flavor overall and was a very nice side dish for the pork loin I made. I’d recommend this anytime.
Based on other reviews I decided to add minced garlic and some red pepper flakes to give it a little more flavor, I also added cubed ham to make it a main dish. We liked it, my husband wanted more onion in it (but he always does) I wanted more cheese in it (but I always do) So I’ll probably make those changes next time, and I’m considering seeing what happens if I shred the potatoe instead of mashing it.
Bland
Excellent! We made this today, a few days before Christmas, to try it out for Christmas dinner. It’s just splendid! Wonderful comfort food, delicious with the beef burgundy gravy. I didn’t have swiss cheese, so I doubled the recipe and used 1 cup cheddar, and 1/2 cup shaved parmesan cheese…..yummie! A new family favorite. If you plan to make this, remember it is a side dish, very much like mashed potatoes. It’s supposed to be bland so that it compliments your meal, gravy, etc.
I really don’t know why I didn’t like this recipe – I absolutely LOVE mashed/baked spuds with cheese/onion/butter etc. This was just so dry, and not very tasty. I felt like I wanted to add a ton more butter and cheese… But I didn’t/couldn’t because of the fat and cals. Husband didn’t eat his at all, which didn’t really surprise me as he isn’t a spud fan. Thanks, anyway.