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Reviews for: Photos of Kartoshnik with Cheese and Onions
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1 of 27
I loved it! I put some extra cheese and a little garlic in it and it was wonderful. I cannot wait to make it again. The sour cream was a nice touch.
This dish reminds me of pirogue filling:) Next time I make this dish I will replace the raw white onion with diced bacon and white onion sautéed together. Personally I don't like swiss cheese so I may also try a different cheese. My husband liked it but thought it was dry he did not have sour cream on top where I did use sour cream and I did not think it was dry. I will be making this for my family's next Little Christmas party.
First of all for those who think its bland. Imagine yourself in Russia your served potato bake and a half glass of vodka. (Popov vodka is what I would prefer). When you hear "cheese" you expect cheese flavor. But these combination don't give you the Velveeta cheese flavor the Italian are famouse for. I imagine some 12% wine at a party with four cheese crackers served are they bland at first? Yes but when you have a few glasses of wine they are scrumptious! Don't give less then five stars when you don't understand cooking!
This was great we ate this as one of the dishes on our "The Amazing Race" nights. Something we will be adding to our monthly meal plans.
I made this twice... First as a trial at home making a half recipe; it was delicious. So then I made it again for a pot luck dinner with friends. In both cases I only added 2 ingredients - 1/2 tsp. each of fresh ground pepper and garlic powder. It was a tremendous success! I served it without the melted butter; only with a dollop of sour cream.
Delicious! I cooked it along with Russian Eggplant (on this site) and some Russian black bread great and different vegetarian meal. I added a little more cheese onions and salt due to others comments of blandness and it was quite good. It's a bit eggy I'd like to try it with either one less egg or one more potato next time.
This makes a lot of food and is perfect for a potluck or party at home.
It turned out pretty but tasted terrible. I wonder what I did wrong?
I've made this twice now once by the recipe and once using instant potatoes. Not having heavy whipping cream either time I used milk. Both ways made a good side dish though I found the instant potatoes actually worked better. Not sure if that was because they were more runny before baking but they actually were lighter and more airy with a good rise almost like a souffle than using real potatoes. Or perhaps my baking powder by the time I made with potatoes was getting old. Either way great taste and wonderful way to add variety to a meal instead of just plain potatoes.
I did not care for this recipe at all. Maybe I did something wrong but my husband and I both disliked it.
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