Patatnik (Rhodope Potato and Cheese Bake)
A rustic Rhodope Mountain dish of grated potatoes baked into a thick, golden cake with crumbled sirene, onion, egg, and fresh mint - squeezing the excess liquid out of the grated potatoes first, rather than baking them wet, is what lets the cake set into a dense, custardy interior instead of turning watery and falling apart.
⏱ 60 min🍽 4 servings
vegetariandinner
Ingredients
- •2 lb potatoes, peeled and grated
- •1 onion, grated
- •7 oz sirene (Bulgarian white brined cheese), crumbled
- •2 eggs
- •2 tbsp fresh mint, chopped
- •3 tbsp vegetable oil, divided
- •1 tsp salt
- •1/2 tsp black pepper
Steps
- 1.Grate the potatoes coarsely, then squeeze them firmly in a clean kitchen towel or cheesecloth to wring out as much liquid as possible - skipping this step is what makes patatnik turn soggy instead of setting into a dense cake.
- 2.In a large bowl, mix the squeezed potatoes with the grated onion, crumbled sirene, eggs, chopped mint, salt, and pepper until evenly combined.
- 3.Heat 2 tbsp of the oil in a wide oven-safe skillet or shallow baking pan over medium heat, then spread the potato mixture in evenly and press it down into a flat, even layer.
- 4.Cook on the stovetop for 8-10 minutes, until the bottom is deep golden brown - use a thin spatula to check underneath without disturbing the cake.
- 5.Preheat the oven to 400°F. Drizzle the remaining oil over the top, then transfer the skillet to the oven and bake for 30-35 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
- 6.Let rest for 10 minutes before slicing into wedges and serving warm, traditionally with a dollop of yogurt on the side.