It’s another potato and bacon creation from Belarus, but this one is topped off with a silky baked sour cream glaze. The potato around the edges end up nice and crispy while the middle retains its creamy texture.
You can create individual portions in ramekins or bake it all in one large dish.
Time: 1 hr / Serves: 6 / DIFFICULTY: Easy
Roughly grate the potatoes, then use a muslin cloth (or similar) to drain out the excess liquid. Put these into a mixing bowl.
Fry the chopped onion and bacon over a high heat until the onions are translucent. Add this to the potato, then stir in the eggs, flour and a pinch of salt.
Transfer the mixture into a greased dish/es. Brush the top with the sour cream.
Bake the Babka for 50 mins at 180°C - you'll want the sour cream on the top to brown, but be careful not to burn.
Serve with extra sour cream!