Potatoes with gzik is a simple, hearty regional dish originating from Greater Poland — boiled potatoes served with a creamy cheese sauce (gzik). It is a rustic dish, perfect for spring when young potatoes and fresh herbs are available. Gzik combines cottage cheese with sour cream, spring onions, and dill, providing a fresh, slightly tangy flavor that balances the richness of butter and potatoes. Serve with extra dill and optional crispy bacon bits or pickled cucumber. The dish is visually striking — golden potatoes drizzled with white gzik and green accents from the herbs.
💡 Kliknij na składnik aby oznaczyć jako użyty
Wash the potatoes under running water with a vegetable brush to remove the dirt. If you are using young potatoes with thin skin, do not peel them — they will retain more flavor. If the potatoes are larger, cut them into halves or quarters so that the pieces are of similar size (about 2–3 cm).
Transfer the potatoes to a large pot, cover with cold water so that the water covers the potatoes by about 2 cm. Add 6 g of salt (about 1 teaspoon). Place over high heat, cover with a lid, and bring to a boil. Once boiling, reduce the heat to medium-low and cook for 15–20 minutes (for young potatoes, cook for a shorter time), until a fork easily goes into the potato, but the potato does not fall apart.
When the potatoes are soft, drain them in a colander and set aside for a moment to let them steam off (1–2 minutes). Then, put the pot back on low heat, add butter (20 g) and add the drained potatoes. Gently shake the pot or stir with a wooden spoon for 1 minute to coat the potatoes with butter and give them a shine.
Prepare the gzika: in a large bowl, crumble the semi-fat cottage cheese with a fork or potato masher — we want it to have a chunky, creamy texture, not a complete puree. Add 100 g of 18% cream to the cottage cheese and mix until the consistency is creamy but not runny. You can adjust the consistency by adding more cream (if the cottage cheese is very dry) or draining some cream (if it's too runny).
Finely chop the spring onion (from the green part to the white) and very finely chop the dill. Add them to the cheese and sour cream mixture. Season the gzika with salt (2 g) and black pepper (2 g) — mix and taste until the flavor is balanced: slightly sour, creamy, and herby.
If you want to add cracklings: cut the smoked bacon into small cubes. Heat a pan without fat over medium heat and fry the bacon for 6–8 minutes, until the fat renders and the pieces become golden and crispy. Transfer the cracklings to a plate lined with paper towels to drain excess fat.
On a plate, arrange a portion of cooked potatoes (warm). In the center of the potatoes, place a few tablespoons of gzik (about 70–90 g per person). Spread the gzik so that parts of the potato remain exposed — this will look nicer and preserve the texture of the potato.
Sprinkle the dish with freshly chopped dill and green onions. On top, add optional bacon cracklings or arrange slices of pickled cucumber on the sides, if using. Finally, season with a pinch of freshly ground pepper.
Serve immediately while the potatoes are still warm — this way the butter is shiny and the cheese spread tastes best. If you're preparing for a picnic, keep the cheese spread in a separate container and add it to the potatoes just before eating.
Gzik (sometimes written as 'gżyk') is a traditional accompaniment to potatoes in Greater Poland; the word probably comes from a dialect and means 'smooth, mashed' — in the past, gzik was prepared with buttermilk, cottage cheese, and chives.
Serve the potatoes hot, and the gzik at room temperature or slightly chilled. For better presentation, leave part of the potato uncovered with gzik, and place the gzik in the center with a spoon. Serve additional dill in a small bowl and crispy cracklings separately.
Store gzik in a closed container in the refrigerator for up to 48 hours; mix well before serving. Cooked potatoes can be stored in the refrigerator for up to 24 hours — it's best to reheat them in a pan with a little butter over medium heat to regain freshness; avoid reheating multiple times.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
60 min
90 min
90 min
30 min
75 min
10 min
Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
See all recipes in this category
Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.
See all recipes in this category
Comments (0)
Be the first to comment on this recipe!
Add a comment