Grate
potatoes into a colander placed over a bowl to catch the starches. Push
down on the potatoes to remove as much moisture as possible.
Heat
oven to 375 degrees. Grease a 7x11-inch casserole (or thereabouts), that
is no higher than 2 1/2 inches, with some reserved bacon drippings.
Transfer
grated potatoes to a large bowl. Pour off the liquid from the bowl under
the colander and add the white potato starch sediment left at the bottom
to the bowl with the potatoes.
Add
remaining ingredients and as much bacon drippings as your diet can stand
(many Poles add it all). Mix well, adjusting the seasonings, if
necessary (be careful, the bacon drippings will be salty). Bake 1 hour
or until completely crispy on top.
Cut into wedges or squares and serve with a dollop of sour cream, if
desired. A hot beverage will help the bacon fat go down!
This is a great picture of the Polish style potato salad I made last year, I
can't find my recipe, stay tuned for more...
