Melt-in-your-mouth Mazurian potato marjoram pie from Polska: New Polish Cooking (page 124) by Zuza Zak

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Notes about this recipe

  • MarciK on January 08, 2024

    I made half the recipe in a smaller loaf pan. I didn’t realize it uses Australian tablespoons, and using US measurements worked fine. I used russet potatoes but not sure how to keep them from discoloring as I grate it. I needed to color the top by turning on the broiler for a bit.

  • lkgrover on August 03, 2021

    Good potato casserole; lots of flavor.

  • Zosia on May 23, 2017

    With crisp edges, fluffy interior and loads of flavour, this was a big hit. I baked it in the recommended loaf pan so it was tall but I may use a sheet pan next time for an increased crispy surface area. I used pancetta in place of the lardons.

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