Ukranaian Potato Bake Dated 1967 |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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UKRANIAN GRATED POTATO BAKE DATED 1967 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmon Estate in Rowlett, Texas in 1996. Ingredients:
1/4 pound sliced bacon, diced |
2 large white onions finely chopped |
3 pounds new potatoes peeled |
1 cup light cream |
3 large egg yolks slightly beaten |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
2 large egg whites |
4 tablespoons unsalted butter |
Directions:
1. Sauté bacon in a medium skillet over medium heat until it renders its fat.
2. Remove from skillet and drain on paper towels.
3. Pour off all but 2 tablespoons of the fat from the skillet.
4. Add onions and sauté stirring occasionally over medium heat about 15 minutes.
5. Remove from heat and set aside.
6. Grate potatoes coarsely by hand in a food processor using a coarse grating blade.
7. Wash in several changes of water.
8. Squeeze potatoes well in a clean linen to remove as much liquid as possible.
9. Rinse and squeeze again.
10. In a large bowl thoroughly combine potatoes, sautéed onions, bacon, cream, and egg yolks.
11. Season generously with salt and pepper.
12. Preheat oven to 375.
13. Beat the egg whites until stiff then gently fold into potato mixture using a rubber spatula.
14. Carefully transfer mixture to a well buttered round baking dish or heavy oven proof skillet.
15. Dot top with butter then bake 50 minutes.
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