With Thanksgiving here and the holidays just around the corner, it’s just about time to start thinking about the perfect dishes to bring to a gathering. This hearty, starchy, bacon-y dish is the perfect side to turkey or a roast ham (think of it as your potato and stuffing hybrid dish). Alternatively, it can be enjoyed on its own. It’s the perfect comfort food dish to partake in on a cold, rainy evening, and it’s one of the most well known dishes of Lithuania.
Once you’ve mastered this easy recipe, you can personalize it by changing the fillings. Add sautéed mushrooms, use thyme & oregano instead of marjoram, use pancetta or sausage instead of bacon… the sky’s the limit! Enjoy this rib-sticking dish this holiday season – I know I will.
Serves 4 as a main, 8 as a side
• 6 rashers of bacon, diced
• 1 shallot, minced
• 3 russet potatoes, grated
• 3 eggs
• 2 sprigs marjoram,chopped fine
• 1/3 cup half & half cream
• salt and freshly crackedblack pepper
1. Preheat your oven to 350˚F.
2. In a large skillet, cook the bacon and shallot together, rendering out the fat and stirring occasionally, until the bacon is crisp and golden.
3. While the bacon is cooking, peel and grate the russet potatoes. Squeeze out the excess liquid so the final product is not waterlogged.
4. When the bacon is done cooking, take it off the heat and add in the marjoram, followed by the shredded potato.
5. Stir the eggs and cream in, mixing thoroughly, and season with salt and freshly cracked black pepper.
6. Place the potato mixture in a casserole, making sure it is no thicker than 1 to 1 ½ inches thick.
7. Cook in the oven for approximately 1 hour and 15 minutes, or until cooked through and crisp, golden brown on top.
8. Serve on its own or as a side dish, with a dollop of sour cream on top and some lingonberry jam or applesauce to cut the richness.
9. Leftovers can be served the next day for breakfast, sliced and pan-fried like potato pancakes.