Babka ziemniaczana is a typical Polish dish that has its roots in the regional cuisine of eastern Poland, particularly in the Podlaskie Voivodeship. It is a baked potato pie prepared in a savory way. The base of this dish consists of grated potatoes mixed with eggs, flour, salt, and pepper. Bacon or smoked meat is often added as well.
It is also known by the name “kartoflak” or “babka kartoflana” and is popular not only in Poland but also in some neighboring countries. For example, in Lithuania, it is called “kugelis” and may include milk or cream, which gives it a smoother texture.
Babka ziemniaczana has a long history, dating back to when potatoes were a novelty in Europe. Potatoes were introduced to Poland in the 17th century and quickly became a staple ingredient in many households (in Poznań, potatoes are still loved!). In poorer regions, where meat was scarce, potatoes became the main source of nutrition. Recipes like babka ziemniaczana were created as a way to use cheap and available ingredients to make a tasty and filling meal.
In various regions of Poland, you can find different variations of this dish. For example, in some areas, mushrooms, garlic, or various herbs are added to the mixture.
Babka ziemniaczana is most often served as a side dish to various meat dishes, such as roast meat or goulash. However, it also tastes great as a standalone dish, for example with a creamy mushroom sauce. I tried this particular version at the Poznań restaurant Pyra Bar (see Where to Eat in Poznań). One serving cost 44 PLN (10.40 EUR).
Bon appétit!
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