Potato Pudding

This potato pudding is the kind of rustic, stick-to-your-ribs dish that came out of Eastern European kitchens where nothing was wasted and cast iron was king. Grated raw potatoes, browned bacon, beaten eggs, and evaporated milk all get mixed together and baked until the center sets like a savory custard and the edges go dark and crispy.

The cast iron skillet is not a suggestion. It’s what makes this dish. The heavy pan holds heat and creates a crust on the bottom and sides that’s deeply browned and crunchy, almost like a giant latke wrapped around a soft, creamy interior.

Starting at high heat and then dropping the temperature is the two-stage approach that gives you both textures. The initial blast at 425°F (220°C) kickstarts the crust formation. Dropping to 325-350°F (160-175°C) lets the custard center cook through gently without burning the outside.

Grating the potatoes raw instead of cooking them first is what gives the pudding its distinctive texture. The starch releases as it bakes, binding everything together while the shreds create little pockets of softness throughout.

Chef Tips

• Grate the potatoes just before mixing. Raw grated potato oxidizes fast and turns gray if it sits.
• Brown the bacon until slightly crisp, not fully done. It finishes cooking in the oven and overly crisp bacon turns hard.
• Test doneness with a knife in the center. It should come out clean, not wet.
• Let it rest 5 minutes before cutting. The custard firms up as it cools slightly.

Variations

• Cheese loaded: Stir in a cup of shredded cheddar for a richer, cheesier version.
• Herb version: Add fresh dill or chives to the mixture for a more herbal, springtime flavor.