Potato Pie (Polish Baba Kartoflana or Kartoflak)

This Polish potato pie recipe is similar to Lithuanian kugelis, and uses grated potatoes, lots of bacon and eggs. It's a savoury dish that can be cut into wedges or slices and garnished with a dollop of sour cream, if desired. Serve it for breakfast, brunch, as a side dish, or a main course with a crisp, green salad. As most casseroles do, this one reheats well.

2½ lbs white or Yukon Gold potatoes, peeled
1 lb bacon, diced and fried, drippings reserved
3 large eggs, beaten
2 cloves garlic, finely chopped
1 medium grated onion, grated
sea salt
black pepper, freshly cracked

Grate potatoes into a colander placed over a bowl to catch the starches. Push down on the potatoes to remove as much moisture as possible.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease a 7x11" casserole (or thereabouts), that is no higher than 2½", with some reserved bacon drippings.

Transfer grated potatoes to a large bowl. Pour off the liquid from the bowl under the colander and add the white potato starch sediment left at the bottom to the bowl with the potatoes.

Add remaining ingredients and as much bacon drippings as your diet can stand (many Poles add it all). Mix well, adjusting the seasonings, if necessary (be careful, the bacon drippings will be salty).

Bake 1 hour or until completely crispy on top.

Cut into wedges or squares and serve with a dollop of sour cream, if desired. A hot beverage will help the bacon fat go down!

Makes 6 servings.