Baked Potatoes with Cheese and Dill (Polish Classic with Creamy Sauce) - photo 1
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Baked Potatoes with Cheese and Dill (Polish Classic with Creamy Sauce)

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 18 wyświetleń ~16.83 PLN - (0)
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Description

Creamy baked potatoes with yellow cheese and a generous amount of fresh dill are a Polish, homemade dinner option — hearty, fragrant with butter and herbs, with a golden, gooey layer of cheese on top. The dish combines the simplicity of ingredients (potato, onion, cream, cheese) with techniques that ensure a velvety texture: thin slices of potato, sautéed onion, and a creamy-egg mixture that binds the layers together. It pairs wonderfully with a sour white cabbage salad or simple pickled cucumbers; as a main dish, it will successfully satisfy the hunger of 3–4 people. Visually, it attracts with a golden, slightly crispy cheese crust and a green accent of fresh dill. The recipe includes detailed instructions for beginner cooks, ingredient alternatives, and tips for baking and storage.

Ingredients Used

Ingredients (12)

Servings:
4
  • Potatoes 6.7 szt. (~1000 g)
  • Cheese 200 g
  • Onion 1 szt. (~150 g)
  • 18% cream 200 ml
  • Chicken egg 2 szt. (~120 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Garlic 2 ząbki (~10 g)
  • Breadcrumbs 20 g
💰 Szacowany koszt dania: ~16.83 PLN (4.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 190°C (top and bottom heat). Choose a baking dish measuring about 20x30 cm or a round one with a diameter of 24 cm. Grease the bottom and sides of the dish with 15 g of melted butter or softened butter using a brush.

Ingredients: Butter
Use a silicone brush and a heat-resistant dish; if you don't have one, use a tart pan or a deep baking dish. Don't skip greasing, the potatoes may stick.
2

Peel the potatoes and wash them. Using a sharp knife or mandoline, slice the potatoes into thin slices about 2–3 mm thick. Try to cut evenly so that the layers bake uniformly. Place the slices loosely in a large bowl.

Use a mandoline for even slices (set to 2–3 mm). If cutting by hand, hold the potato vertically and slice with a steady, firm motion; be careful with your fingers.

Sautéing the onion

3

Peel the onion and slice it into thin half-rings. In a medium skillet, heat the rapeseed oil over medium heat. Add the onion and sauté for 6–8 minutes, stirring every 1–2 minutes, until it becomes translucent and soft, slightly golden. If using garlic, add the minced garlic in the last 1–2 minutes of cooking.

Ingredients: Onion, Rapeseed oil, Garlic
Use a pan with a diameter of 24–28 cm. The onion should be soft and translucent, but not burnt — if it starts to brown too quickly, reduce the heat.

Sour cream mixture

4

In a large bowl, crack the eggs and beat them with a fork or whisk. Add the 18% cream and mix thoroughly until the mixture is smooth. Season with salt and freshly ground pepper. Taste the mixture — it should be slightly salty, but not overly salty, as the cheese will also add flavor.

Ingredients: 18% cream, Salt, Black pepper
Use a metal or glass bowl and a whisk. The mixture should be smooth, without lumps of cream; if the cream is very thick, you can add 1–2 tablespoons of milk.

Layering

5

At the bottom of the prepared dish, lightly sprinkle a thin layer of breadcrumbs (optional) — this will help absorb excess moisture. Arrange the first layer of potato slices, overlapping the pieces by about 30%. Evenly distribute half of the sautéed onions over the potatoes and sprinkle with 100 g of grated cheese. Repeat the layer of potatoes, the remaining onions, and again sprinkle with cheese. Arrange the top layer with potato slices so that the surface is even.

Ingredients: Breadcrumbs, Onion, Cheese
Use a spoon to evenly distribute the onion. The layers do not need to be perfectly even, but overlapping the slices will ensure even baking.

Pouring and seasoning

6

Slowly pour the prepared cream and egg mixture evenly over the surface of the casserole, trying to let it flow between the slices. Sprinkle the top with the remaining grated cheese (about 100 g). Place small pieces of butter (the remaining 15 g) on top for better browning. Gently press the edges with your hand to allow the mixture to penetrate between the layers.

Ingredients: 18% cream, Cheese, Butter
Pour the mixture slowly, using a spoon to spread it out if you see any gaps. Do not put all the mixture in one spot — even distribution is key.

Baking

7

Place the dish in the preheated oven and bake for 35–40 minutes at 190°C (top and bottom heat). After 25 minutes, check the browning — if the top is browning too much, loosely cover it with aluminum foil. The potatoes are ready when the top is golden and a thin knife inserted in the center goes through the slices easily (about 2–3 cm with soft resistance).

Ingredients: Cheese
Use a wooden toothpick or knife to check for tenderness. Baking time depends on the thickness of the slices and the type of potato; if the slices were thicker than 3 mm, add 5–10 minutes.

Finishing and serving

8

Remove the casserole from the oven and let it sit for 5–8 minutes to allow the mixture to set slightly — this will make serving cleaner. Just before serving, generously sprinkle with finely chopped fresh dill (a whole bunch). Cut into portions and serve hot, preferably with sour salad or pickled cucumber.

Ingredients: Dill
Use a large, flat spoon to scoop portions. Resting after baking is important — hot liquid easily seeps out, leading to the softening of the portions.

Alternatives and tips

9

If you want a lighter version, replace part of the cream with buttermilk or kefir (add 1 less egg, the mixture will be thinner). You can add finely chopped smoked ham or fried bacon for a meaty version. Additionally, you can add garlic (optional) for a more pronounced aroma and breadcrumbs on the bottom for a slightly crunchy texture.

Ingredients: 18% cream, Garlic, Breadcrumbs
If you are using buttermilk, the batter will be more liquid — extend the baking time by 5–10 minutes and check for softness.

Fun Fact

💡

Many Polish homes have their own version of potato casserole — it used to be a way to use up leftover potatoes and cheese. Dill was added especially in the east of Poland, where fresh herbs are a traditional complement to potato dishes.

Best for

rodzinny obiad przyjęcie wiosenne posiłek jednogarnkowy

Tips

🍽️ Serving

Serve with a sour coleslaw, pickled cucumber, or a light salad of radishes and cucumber. As a side, you can suggest roasted root vegetables or a simple cream soup before serving.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 10–15 minutes to restore the crispiness on top; in the microwave, heat for a shorter time (2–4 minutes), but the top will lose its crispiness.

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