I’ve made these Easy Cheesy Potato Pagachi before, so I may be cheating a little bit with this one. I got the recipe from January 2007′s Family Circle. Dang, I just realized I forgot to take a picture of this one.
This is actually a side dish, but we treat it as the main course. I should mention that my husband is a vegetarian, so almost all the dishes I make are meat-free. He does eat dairy products and eggs.
These pagachi, a take on traditional Slavic potato-stuffed bread, are really easy to make. And only three ingredients — the recipe calls for brushing Egg Beaters over the dough, but it’s not necessary. The fewer the ingredients, the more I like the recipe. That might be why I have made this one a few times, and it’s one of my favorite finds.
The pagachi are so good straight out of the oven. They’re not near as delicious warmed up as leftovers. Still edible, but they lose a little of the crispiness that makes them so hard to resist.
This one’s a keeper.
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