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Potato babka

Potato babka

A great dish for making the most of any spare spuds lurking in your cupboards. Traditionally potato babka would be eaten as a side dish but it could easily be used as a tasty vegetarian main.
By Love Food Hate Waste
Serves 8
Prep/Cook time: 30-45 minutes
a small dish containing a delicious pot of creamy potato babka

Ingredients

10 medium sized potatoes
400g mushrooms
150g cheddar cheese
5 tbsp of sour cream
1 tbsp of flour
30g butter, softened
3 onions
2 tbsp of vegetable oil
Salt and pepper to taste

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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Recipe

  1. Chop the onions and fry them in the vegetable oil. Rub the mushrooms clean, chop and then and add to the pan. Season with salt and pepper.

  2. Grate the potatoes and season with salt and pepper. Brush a large baking tin with butter and put a half of the grated potatoes there.

  3. Grate the cheese. Put the mushrooms onto the potatoes, coat them with 1-2 tablespoons of sour cream and sprinkle with half of the grated cheese

  4. Put the second half of potatoes over the cheese, coat with the remaining sour cream and sprinkle with the second half of cheese. Heat the oven to 180°C.

  5. Bake in the oven until cooked through and golden on top. 

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days
Where to store
Fridge
Reheat
Oven or microwave until piping hot. Reheat only once

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.