In Belarus, potato babka is a savory baked casserole of grated potatoes, onion and pork, not the sweet yeast cake that shares its name elsewhere. Slow baking creates a browned crust while keeping the center soft and substantial.
In Belarus, potato babka is a savory baked casserole of grated potatoes, onion and pork, not the sweet yeast cake that shares its name elsewhere.
- Prep
- 25 minutes
- Cook
- 65–80 minutes
- Serves
- 6
- Cuisine
- Belarusian
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
-
Preheat and prepare. Heat oven to 190°C. Grease a deep 24 cm baking dish with a little oil.
-
Render the bacon. Cook bacon in a skillet over medium heat for 6–8 minutes until some fat renders. Add onion and cook another 5–6 minutes until softened. Cool slightly.
-
Prepare the potatoes. Finely grate peeled potatoes. Squeeze out some excess liquid, but do not press completely dry; the starch helps bind the casserole.
-
Mix the batter. Combine potatoes with the onion-bacon mixture, egg, flour, milk, pepper and a little salt, accounting for the bacon’s seasoning.
-
Bake. Spread evenly in the prepared dish, about 4–5 cm deep. Bake uncovered 55–70 minutes until golden and the center is thoroughly hot and set, at least 75°C. If browning too quickly, cover loosely with foil.
-
Rest and serve. Rest 10 minutes to make slicing easier. Serve hot with sour cream and dill.
Chef’s notes
- A deeper dish needs longer baking than a shallow one; monitor the center rather than relying on the clock.
- Avoid excessive added salt: cured pork can already be strongly seasoned.
- A short rest after baking gives cleaner portions and better texture.
Substitutions
- Use cooked diced mushrooms instead of bacon for a meat-free adaptation, sautéing them until fairly dry.
- Buttermilk can replace milk for slight tang.
- For a gluten-free version, replace wheat flour with potato starch and check all other ingredients.
Storage and Food Safety
Refrigerate cooked portions promptly at 4°C or below and use within 2 days. Reheat thoroughly to at least 75°C. Keep sour cream separately refrigerated.
Serve with
Sour cream, pickled cucumber and dill.
Allergens
Egg, milk and wheat (gluten); bacon may contain additional allergens depending on curing ingredients.
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