Background
Cottage Cheese Potatoes (Gzik) is an officially recognised dish of the Wielkopolska region in central-west Poland. Dating back to the 1800’s, the dish is believed to be created by countryside grandmothers. Who were making use of the vast abundance of milk and potatoes in the region at the time. The dish itself became so loved by Poles that its even mentioned in many traditional folk songs.
A wonderfully simple dish to prepare, it can be made for healthy lunch. Late supper or even as a side for meat dishes such as ribs or steak. The traditional method calls for boiling the potatoes in their skins. However, over the years its become common to mash and bake the potatoes as well.
Ingredients for Cottage Cheese Potatoes
| – 1kg (2.2 lbs) of all purpose potatoes – 600g (1.3 lbs) cottage cheese – 200g (7 oz) Sour Cream – 1 Small Onion – 1 Teaspoon of salt – 1/2 Teaspoon of pepper – Pinch of sugar Optional Extra Ingredients – 1 Teaspoon of Fresh or dried chopped chives – 15g (1/2 oz) of Radish – 2 Cloves of Garlic – Parsley |
Preparation for Cottage Cheese Potatoes
- Wash the potatoes
- Peel and Finely chop the onion
Method
Spud Science
The key to making this dish delicious is knowing your potatoes. If you have starchy Potatoes such as Russet, Idaho, Desiree or King Edward potatoes then I strongly suggest going down the baked potato route.
If you have more waxy potatoes such as Red Bliss, Yukon Gold, New Potatoes, Fingerling or Charlotte Potatoes. Then I highly recommend boiling them. Of course if you have all purpose potatoes then you can try both methods.
Cook the Potatoes
For Boiling: Keeping the potatoes whole. Make sure to prick the outside of the skin with a fork. Place into boiling water for 25-30 minutes. We aren’t aiming for a super soft effect, but when they are ready you should be able to penetrate to the centre with a fork. Once safe to handle, cut them in half.
For Baking: Keeping the potatoes whole. Make sure to prick the outside of the skin with a fork. Place the potatoes on a cooking tray and rub them with a little cooking, before sprinkling some salt over the top. Cook in a pre-heated oven for 50 – 60 minutes at 220°C (425°F). Once safe to handle, cut them in half.
Prepare the cheese mix
While the potatoes are cooking. Place the cottage cheese in a large mixing bowl before adding the sour cream, onion, salt, pepper and a pinch of sugar (Optional: you can also add the Garlic, chives, parsley and grated radish at this stage). Mix and combine thoroughly with a fork. When combined, taste test to ensure the seasoning is sufficient and add more if necessary.
Once your satisfied its ready, scoop and spread it generously on top of the potato halves. I recommend dusting them with a little ground pepper on the top to finish before serving.
Serving
Cottage Cheese Potatoes can be served as a main lunch or late supper. Alternatively they can be used as a unique side dish. They can also be used as a cold dish for summertime and go great with barbecues.
If you choose to use as a cold dish be sure to wait until the cooked potatoes have complete cooled before spreading on the cottage cheese, place in an airtight container and refrigerate 2 hours in advance before serving.
Storing Cottage Cheese Potatoes
If refrigerated in an airtight, food safe container within an hour of cooking. Then up to 3 days should be possible for storing.