Polish potato babka with onion

Potato babka is a savoury bake made with raw grated potatoes, onion, eggs and a little flour. The seasoned mixture bakes until golden on top and soft and set inside. A short rest makes it easier to slice. Serve this filling dish with sour cream, yoghurt or a crisp salad.

Ingredients for a 20 x 25 cm dish

• 1.5 kg potatoes
• 2 medium onions
• 2 eggs
• 3 tablespoons wheat flour or potato flour
• 2 tablespoons oil for the onions, plus a little for the dish
• 1 teaspoon marjoram
• Salt and pepper to taste
• 1 garlic clove, optional

Floury potatoes generally give a firm yet soft result. If the potatoes are very juicy, the mixture may need a light squeeze. Treat the flour quantity as a starting point: potato moisture varies, and too much flour makes the centre heavy.

Preparing the potatoes and onions

Peel and wash the potatoes, then grate them finely. You can use a food processor with a suitable grating disc. If there is visible liquid around the potatoes, transfer them to a sieve over a bowl and squeeze lightly. Leave the liquid for a few minutes, then carefully pour it off. Return the starch settled at the bottom to the potatoes to help bind the mixture.

Peel and finely dice the onions. Cook them in the oil, stirring, until soft and lightly golden. If using garlic, add it briefly near the end. Let the contents of the pan cool slightly. For a more even texture, you can grate some of the onion with the potatoes instead.

Mixing and baking the babka

1. Heat the oven to 180°C, using top and bottom heat. Grease the dish, including the edges.
2. Mix the grated potatoes with the onion, eggs, flour, marjoram, salt and pepper. The mixture should be thick but spreadable with a spoon.
3. Transfer it to the dish and level the top. Avoid a very thick layer in a small dish, as the centre will take longer to bake.
4. Bake for about 70 to 90 minutes. The top should be golden and the centre should no longer be raw or liquid when checked with a knife.
5. Rest for 10 to 15 minutes before slicing. It will firm up a little and be easier to serve.

Baking time depends on the dish, the thickness of the mixture and the oven. If the top browns too quickly, cover it loosely with foil while the centre finishes cooking. Check the centre particularly carefully in a deeper dish.

Serving potato babka

Serve warm with sour cream, thick yoghurt, mushroom sauce or lettuce with a simple dressing. Pickled cucumbers or cabbage salad add freshness and acidity. Sprinkle portions with chives or parsley if you like.

For another use for grated potatoes, try potato pancakes, fried in small portions. For a boiled potato dish, see the pyzy recipe. Babka can also be cut into thick slices and reheated in a frying pan.

Storage and reheating

Once cool, place portions in a closed container and refrigerate. Eat preferably within 2 days. Reheat slices in a pan with a little fat or in the oven until hot throughout. If the surface dries quickly, cover the dish for part of the reheating time. Store dairy accompaniments and salad separately and add them just before eating.

FAQ

Why is the centre wet?

The mixture may have contained too much liquid, or the layer may have been too thick. Check the centre with a knife and bake longer if needed. Next time, squeeze the potatoes lightly and use a wider dish.

Can I skip frying the onion?

Yes. Mix finely chopped or grated raw onion into the potatoes. Fried onion gives a milder flavour and a lightly golden colour, but both methods work.

Can I make it ahead?

Yes. Bake it, let it cool and refrigerate. Reheat portions until hot in the centre before serving. The raw mixture is best baked promptly after grating the potatoes.