Potato Pie on Mayonnaise Batter
A poured-batter pie built on mayonnaise is the thing you make when guests are already at the door. The batter comes together in the bowl with a spoon: a jar of mayonnaise, eggs, milk, and flour whisked to a loose slurry with no rolling out, and a filling of thinly sliced raw potato bakes right inside it. The recipe comes from the reader-mail cooking columns of the early 2000s, where home cooks swapped exactly these fast everyday dishes.
It all rides on batter consistency: aim for something like thick smetana (full-fat sour cream; use sour cream or creme fraiche as a stand-in), so the bottom layer hugs the potato and the top sets into a golden crust. Slice the potato as thin as you can, ideally on a mandoline, or it won’t cook through in half an hour, which is precisely why it goes in raw rather than pre-boiled. Use baking soda barely a pinch, and slake it with vinegar so no soapy aftertaste sneaks in.
A quick word on the mayonnaise: post-Soviet mayo is sold by the jar and is tangier and eggier than most Western brands, so a full standard jar (roughly 200-250 g, about 1 cup) is the intended amount.
Filling swaps
- Instead of potato: grated hard cheese, boiled-then-sauteed mushrooms, or browned ground meat.
- For a sweet version, use apples, pears, or cherries and cut back the salt in the batter.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Batter
Spoon the entire jar of mayonnaise into a deep bowl, crack in the eggs, and pour in the cup of milk.Add salt (be a little generous so the batter doesn't turn out bland) and the vinegar-slaked baking soda.
Gradually add the flour and stir into a smooth, loose batter.
Assembling and baking
Grease a baking dish and spread in half of the batter.Arrange the thinly sliced potato rounds on top and season with salt.
Cover the potato with the remaining batter and smooth it out.
Bake for 20-30 minutes, until golden.
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