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Zapiekanka Drwala Przepis Na Sycącą Góralską Zapiekankę

Zapiekanka Drwala to solidna, góralska zapiekanka dla tych chwil, kiedy naprawdę masz ochotę na coś sycącego i rozgrzewającego. To kuchnia z beskidzkiego...
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 1 servings
Course: Main Course
Cuisine: Polish
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 lb potatoes peeled and sliced 1/4-inch thick
  • 1 1/2 tsp salt divided (plus more to taste)
  • 1/2 tsp black pepper divided
  • 1 tsp dried marjoram or thyme
  • 6 oz smoked bacon or speck diced
  • 12 oz kielbasa or other smoked sausage sliced into 1/4-inch rounds
  • 1 large onion thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp vegetable oil or clarified butter if needed
  • 1 cup sour cream
  • 1/2 cup heavy cream or whole milk
  • 3 large eggs
  • 1 tsp Dijon or mild mustard optional
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup shredded sharp cheese cheddar, gouda, or similar
  • 1 tbsp chopped fresh parsley or chives optional, for serving

Method
 

  1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or oil.
  2. Slice the peeled potatoes into 1/4-inch rounds. Rinse briefly under cold water, then pat dry with a clean towel.
  3. In a large bowl, toss the potatoes with 1 teaspoon salt, 1/4 teaspoon black pepper, and the marjoram or thyme. Set aside.
  4. Place the diced bacon in a large skillet over medium heat. Cook, stirring often, until the fat renders and the bacon begins to crisp, 5–7 minutes.
  5. Add the sliced kielbasa to the skillet. Fry with the bacon until the sausage is lightly browned at the edges, about 5 minutes. If the pan looks very dry, add the vegetable oil or clarified butter.
  6. Add the sliced onion to the skillet. Cook, stirring occasionally, until the onion softens and starts to caramelize at the edges, 6–8 minutes.
  7. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Remove the skillet from the heat and let the mixture cool slightly.
  8. In a medium bowl, whisk together the sour cream, heavy cream or milk, eggs, mustard (if using), remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until smooth.
  9. Spread half of the seasoned potato slices in an even layer in the prepared baking dish.
  10. Spoon half of the bacon, sausage, and onion mixture evenly over the potatoes, making sure to distribute the fat and browned bits.
  11. Pour about one-third of the sour cream and egg mixture evenly over the first layer, letting it seep between the potatoes and meat.
  12. Repeat with the remaining potatoes and then the remaining bacon, sausage, and onion mixture, forming a second layer.
  13. Pour the rest of the sour cream and egg mixture evenly over the top, gently shaking the dish so the liquid settles throughout the layers.
  14. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  15. Remove the foil. Sprinkle the mozzarella and sharp cheese evenly over the top of the casserole.
  16. Return the dish to the oven, uncovered, and bake until the top is golden, the cheese is bubbling, and the potatoes are tender when pierced with a knife, 20–25 minutes.
  17. Let the Zapiekanka Drwala rest for 10–15 minutes before slicing so the layers set and the pieces hold together.
  18. Sprinkle with chopped parsley or chives, if using, and serve hot, ideally with a simple salad or pickles on the side.

Notes

Waxy potatoes hold their shape better, while starchy potatoes give a softer, more “melting” layer; you can also mix both types.
If you prefer a lighter dish, use more sausage and less bacon, and skim off excess fat from the skillet before layering.
You can assemble the casserole up to the point of adding cheese, cover, and refrigerate for up to 24 hours; add cheese just before the final bake.
Leftovers reheat well covered in a 325°F oven for 15–20 minutes, or in a skillet over low heat with a splash of water to prevent drying.
For extra smokiness and a more “mountain lodge” feel, add a handful of sautéed mushrooms to the meat and onion mixture.