Potatoes with cottage cheese (spring variant with dill and sorrel) - photo 1
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Potatoes with cottage cheese (spring variant with dill and sorrel)

Main Dishes Regional Cuisine of Poland 30 min Easy 21 wyświetleń ~19.63 PLN - (0)
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Description

Traditional Polish potatoes with cottage cheese are a simple, hearty, and rustic meal known in many regions of Poland. In this version, we add fresh dill and spring sorrel as a light, tangy contrast to the creamy cottage cheese. The dish combines the delicate, slightly fatty texture of the cottage cheese with fluffy potatoes and crispy sautéed onions; optionally, you can add bacon bits for a more intense flavor. Serve hot, sprinkled with dill, preferably with pickled cucumber or sour cream on the side. The bold, homemade character and quick preparation make it perfect for a family meal in the spring season.

Ingredients Used

Ingredients (11)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Cottage cheese 400 g
  • Onion 1 szt. (~150 g)
  • Butter 40 g
  • Sour cream 100 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Dill 1 pęczek (~20 g)
  • ✨ Opcjonalne
  • Sorrel 80 g
  • Bacon 100 g
💰 Szacowany koszt dania: ~19.63 PLN (4.91 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking potatoes

1

Peel the potatoes with a peeler and rinse them in cold water to remove excess starch. If the potatoes are large, cut them into quarters so that the pieces are of equal size — they will cook evenly. Place the potatoes in a large pot in a single layer, cover with cold water about 1 cm above the layer of potatoes. Add 3 g of salt (about half a teaspoon) to the water. Set over high heat, cover with a lid; when the water starts to boil, reduce the heat to medium-low and cook for 15–20 minutes from the moment it boils, until you can easily pierce the potatoes with a fork — that’s a sign they are soft.

Ingredients: Salt
Use a large pot with a lid (minimum 3 liters). Cold water ensures even cooking. Check for tenderness with a fork — if the fork goes through easily, the potatoes are ready.

Preparing the bacon (optional)

2

If you are using bacon: cut the bacon into small cubes. Heat a dry skillet over medium heat and add the bacon. Cook for 6–8 minutes until the fat renders and the bacon is golden and crispy. Transfer the cracklings to a plate lined with paper towels to drain the fat, leaving the fat in the skillet.

Ingredients: Bacon
Use a medium skillet (24–26 cm skillet). Be careful not to burn the bacon — lower the heat when the bits start to darken quickly. Additionally, you can add more bacon to enhance the flavor/texture.

Frying the onion

3

Peel the onion and chop it into small cubes (about 5 mm). In a pan, heat 15 g of rapeseed oil and 20 g of butter over medium heat. Add the onion and sauté for 6–8 minutes, stirring with a wooden spoon, until it becomes soft and golden — it should be semi-transparent and then lightly golden at the edges. If you cooked bacon earlier, first fry the bacon, then add the onion to the bacon fat, reducing the frying time by 1–2 minutes.

Ingredients: Onion, Rapeseed oil, Butter, Bacon
The best pan is one with a diameter of 24–26 cm with a non-stick coating. Stir every 30–40 seconds to prevent the onion from sticking. The onion is ready when it softens and lightly caramelizes.

Preparation of the cottage cheese

4

In a large bowl, place the cottage cheese and crumble it with a fork or potato masher — the goal is to achieve smooth lumps, but not a complete puree. Add the cream (100 ml), chopped dill (20 g), and, if using, finely chopped sorrel (80 g). Season with 1–2 g of pepper and 2–3 g of salt (add gradually and taste). Mix vigorously with a fork for 1–2 minutes until the mixture is creamy and slightly runny. Adjust the consistency with the amount of cream — it should be thick enough to easily combine with the potatoes.

Ingredients: Cottage cheese, Sour cream, Dill, sorrel, Salt, Black pepper
Use a large bowl (at least 2 liters). If you don't have a masher, use a fork or a mixer with a mixing attachment on the lowest speed — mix briefly to avoid making too smooth a paste.

Combining

5

Drain the cooked potatoes in a colander and briefly steam in the pot without a lid for 1 minute to remove excess moisture. Transfer the potatoes back to the warm pot and mash with a potato masher into a puree, leaving some chunks — they don’t need to be completely smooth. Add 30 g of butter and stir with a wooden spoon until the butter melts. Then, add the prepared cottage cheese in batches and gently mix with a spatula until the ingredients are combined; the mixture should be creamy but with visible pieces of potato. Taste and season with salt and pepper if needed.

Ingredients: Butter, Cottage cheese, Salt, Black pepper
Use a potato masher and a wooden spoon or silicone spatula for mixing — avoid a mixer, which can create too sticky a mixture. Over-mixing will cause stickiness.

Assembly and serving

6

On a plate, place a portion of potatoes with cottage cheese. Evenly top with sautéed onions and optionally, bacon bits. Sprinkle with additional dill and freshly ground pepper. Serve immediately while the dish is hot — it pairs best with pickled cucumber or cabbage salad.

Ingredients: Onion, Dill, Bacon
Serve on flat, wide plates. The dish tastes best hot — if it cools down, it can be briefly reheated in a pot over low heat, stirring occasionally.

Cleaning and final tips

7

After cooking is finished, place the dishes that will be difficult to clean (pan, pot) in the sink and fill them with water. It's easier to remove the leftover cottage cheese from the bowl if you soak it in warm water for a few minutes. Tidy up your workspace before sitting down at the table.

Use a soft sponge and warm water with dish soap. Degrease the greasy pan with hot water and wait for it to cool down before washing it.

Fun Fact

💡

Potatoes with cottage cheese is a dish of rural origin — in many regions of Poland, it was a staple combination of farm products: potatoes and fresh cottage cheese. Spring additions, such as sorrel or dill, appeared when fresh herbs were available.

Best for

domowy obiad majówka spotkanie rodzinne

Tips

🍽️ Serving

Serve hot, with pickled cucumber or a light cabbage salad. For a dinner version, add pieces of braised roasted sausage or pork chop. For a lighter version, reduce the butter and use low-fat cottage cheese and yogurt instead of sour cream.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. To reheat: transfer to a saucepan, add 1–2 tablespoons of cream or milk, and heat over low heat, stirring to prevent sticking. Freezing is not recommended — the cottage cheese may change consistency.

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