My mother-in-law remembers her mother, who went to America from St Petersburg, making what her children used to call a potato pizza. During a visit to Pennsylvania to stay with my mother-in-law, she and I tried to recreate the recipe as it sounded so good. It was. Now, whenever I bake bread, I save some dough for the potato cake.
With the first five ingredients make a smooth, elastic dough, cover and let it rise in a warm place. While the dough is having its final rising, peel and boil the potatoes and grate the cheese. When the potatoes are soft, drain them very thoroughly. Mash and season them. Stir in most of the cheese, which will melt in the hot potato. Roll the dough out on a floured worktop, and lay it on a large oiled baking sheet or on an oiled griddle. Spread the potato mixture on top, and sprinkle with the remaining cheese. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 to 20 minutes until both top and pastry are golden brown and crisp.
Experimenting with this recipe, I found I had more dough and more filling than I needed. I pinched off pieces of dough, each about
© 2000 Frances Bissell. All rights reserved.