Entree: Poland – Highland / Gorale – Ziemniaki z Gzikiem (Boiled potatoes topped with a savory fresh curd-cheese and herb mixture, finished with crisped pork typical of Polish Highland cuisine)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 2 lb (900 g) waxy potatoes (Yukon Gold or similar)
- 8 oz (225 g) twaróg or farmer's curd cheese, well drained
- 1/2 cup (120 ml) sour cream
- 1 tbsp (15 ml) milk, optional to loosen the cheese mixture
- 6 oz (170 g) smoked bacon or pancetta, diced
- 1 small onion, finely chopped (about 70 g)
- 2 tbsp (30 ml) chopped fresh chives or green onions
- 2 tbsp (28 g) butter
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Place potatoes in a large pot, cover with cold salted water, bring to a boil and cook until tender when pierced, about 20–25 minutes depending on size. Drain and keep warm.
2. While potatoes cook, crumble the twaróg into a bowl and stir in the sour cream, milk (if using), chives, a pinch of salt, and black pepper until a spreadable, slightly chunky mixture forms; adjust seasoning and refrigerate briefly.
3. In a skillet over medium heat, add the diced bacon and fry until it releases fat and begins to crisp, about 6–8 minutes. Add the chopped onion and continue to cook until the onion is soft and caramelized, about 5 more minutes. Drain excess fat if desired, reserving a little for flavor.
4. Stir the butter into the bacon-and-onion mixture off the heat to gloss the skwarki; taste and adjust salt and pepper.
5. To serve, halve or slice the hot potatoes and arrange on plates. Spoon a generous portion of gzika (the twaróg mixture) over each portion of potatoes and top with the warm bacon-and-onion skwarki. Serve immediately.