Melt-in-your-mouth mazurian potato marjoram pie

Melt-in-your-mouth mazurian potato marjoram pie

85 mins
Laura Edwards

My perpetually young-at-heart great auntie Krysia was my grandma Halinka’s younger sister, who lived in Olsztyn, not too far from the magical, meandering lake district called Mazury. She’s been making this potato pie for years, therefore the quantities and instructions she gave to me were ‘lots of marjoram, lots, lots’ and ‘a good amount of bacon, but not too much’. Here, I give you my interpretation of this delicious, family recipe.


Quantity Ingredient
1.5kg floury potatoes, such as maris piper or king edward
150g bacon lardons or finely chopped bacon
2 tablespoons rapeseed oil
2 onions, very finely chopped
2 garlic cloves, crushed
2 eggs, separated
1 tablespoon plain flour
3 tablespoons double cream
1 tablespoon dried marjoram
salt, to taste
white and black pepper, to taste


  1. Preheat the oven to 180°C and liberally grease an 900 g loaf tin.
  2. Grate the potatoes as finely as you can. If the potatoes are watery, then you will need to squeeze out some of the excess water. Place the grated potato in a large bowl.
  3. Fry the lardons or bacon bits in a frying pan over a medium heat until they release their fat and turn crispy then set aside on a plate. Add the oil to the frying pan over a medium heat and fry the onions for about 5 minutes, until softened. Add the garlic and continue to fry for 2–3 minutes. Allow both to cool for 5–10 minutes before adding to the grated potato.
  4. Beat the egg whites until soft and fluffy and then add the egg yolks and beat together until combined. Stir the eggs into the grated potato mixture, then add the flour and cream.
  5. Add the marjoram and season the mixture with a large pinch of salt and both the peppers (be liberal). As the bacon is salty you need only add 2 pinches of salt, however, if you were to make a vegetarian version and substitute the bacon for mushrooms, then you may want to add a little more.
  6. Tip the mixture into your prepared dish, the depth of the babka needs to be at least 8 cm and bake in the oven for 50 minutes–1 hour, it is ready when the top is golden and crisp on the top.
eastern european
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