Babka (Potato Casserole): The Crispy and Comforting Dish You'll Want Every Week

Ingredient Overview & Possible Substitutions

Let’s make sure you have everything you need (and see what swaps you can make if needed):

Main Ingredients

• Potatoes (200g, about 2 medium): Starchy potatoes (like Russet or Yukon Gold) are best for a fluffy interior and crispy top.

• Bacon (100g): Choose smoked or unsmoked; both add a delicious, savory flavor. Diced ham, cooked sausage, or even a vegetarian bacon can also be used.

• Onion (1 small, 50g): White, yellow, or red onions all work—just dice it finely.

• Eggs (2): Help bind the casserole together and add richness.

• Oil (2 tbsp): For greasing the baking dish and helping create that signature crispy crust. Olive oil, canola, sunflower, or butter are all good options.

• Salt (1 tsp): Essential for boosting the potato and bacon flavors. Adjust as needed, especially if your bacon is particularly salty.

Ingredient Tips & Suggestions

• Vegetarian? Skip the bacon and add cooked mushrooms, smoked cheese, or caramelized onions for a meatless version.

• Extra flavor: For a peppery lift, toss in freshly ground black pepper or a little garlic powder.

• Bulk it up: Mix in some grated carrot or zucchini for color and added nutrition—just squeeze out excess moisture first.

• Cheesy touch: Sprinkle a bit of grated cheddar, gouda, or Swiss cheese on top before baking for a lovely golden finish.

Nutrition Facts (Per Serving)*

Calories

260 kcal

Protein

10 g

Carbohydrates

22 g

Fat

15 g

Saturated Fat

4 g

Fiber

2 g

Sodium

680 mg

Cholesterol

110 mg

*For 4 servings per recipe. Cheese or extra toppings not included.

Step-by-Step Instructions: Potato Babka Made Simple

You’ll love how straightforward this dish is. Here’s what to do:

1. Prep Your Ingredients

• Preheat the oven to 180°C (350°F).

• Oil a medium baking dish (about 1 quart or 1 liter size) with a tablespoon of oil, making sure to coat the sides and bottom well for easy release and crispiness.

• Peel and grate the potatoes using the coarse side of a box grater or a food processor grating attachment. Place grated potatoes in a bowl of cold water for 3–5 minutes to prevent browning and remove some starch (optional for lighter texture).

• Dice the bacon into small cubes.

• Peel and finely chop the onion.

2. Combine the Mix

• Drain and squeeze the grated potatoes in a clean kitchen towel or cheesecloth to remove any extra moisture—this helps the casserole get crisp.

• In a large bowl, mix the grated potatoes, diced bacon, chopped onion, eggs, and salt. Stir until everything is evenly distributed and the eggs coat the mixture.

3. Fill and Bake

• Spoon the potato mixture evenly into the prepared baking dish.

• Drizzle with the remaining tablespoon of oil on top, or dot with a little butter for extra flavor.

• Bake in the preheated oven for about 40 minutes, or until the top is golden brown, the edges are crispy, and a knife inserted into the center comes out hot.

4. Serve Hot

• Let cool for a few minutes before slicing or spooning out.

• Serve straight from the dish while the crust is crisp!

Tips and Tricks for the Best Potato Babka

• Squeeze out moisture: Wringing the potatoes dry helps your babka bake up golden and not soggy.

• Crispier texture: Finish with a few minutes under the broiler for an ultra-crunchy top (watch closely to avoid burning).

• Even baking: Spread the mix in an even layer so all parts cook at the same rate.

• Customize: Stir in fresh herbs like chives or dill before baking for a burst of color and flavor.

• Leftovers: Babka reheats beautifully—just crisp it up in a skillet or low oven.

Serving Ideas

• Classic Side Dish: Serve with sour cream or plain yogurt and a sprinkle of chives.

• Main Meal: Pair with a crisp green salad for an easy lunch or dinner.

• Breakfast/Brunch: Top with a fried egg for a hearty start to the day.

• Party Snack: Cut into small squares and serve as a snack or appetizer with mustard or horseradish sauce.

• For a crowd: Double the recipe and bake in a larger dish for potlucks or family gatherings!

Frequently Asked Questions (FAQ)

Can I make potato babka ahead of time?
Absolutely! Assemble, cover, and refrigerate the unbaked dish for up to 8 hours. Bake as directed when ready, adding 5 minutes to the baking time if cold.

Can I freeze babka?
Yes! Let it cool completely, slice into portions, and freeze. Reheat in the oven or skillet—don’t microwave, or you’ll lose the crisp texture.

What potatoes work best?
Starchy varieties like Russet or Yukon Gold are perfect. Waxy types won’t crisp as nicely.

Do I have to pre-cook the bacon?
Not for this recipe! It will cook through in the oven and infuse the potatoes with flavor.

Why is my babka soggy?
Most often, it’s excess potato moisture. Make sure to squeeze the grated potatoes well before mixing with the other ingredients.