UKRAINIAN GRATED POTATO BAKE

Steps:

• Saute the bacon in a medium-size skillet over medium heat until it renders its fat.
• Remove from the skillet and drain on paper towels.
• Pour off all but 2 tablespoons of the fat from the skillet.
• Add the onions and saute, stirring occasionally, over medium heat until deeply colored, about 15 minutes.
• Remove from the heat and set aside.
• Grate the potatoes coarsely by hand or in a food processor using a coarse grating blade.
• Wash in several changes of water.
• Squeeze the potatoes well in a clean linen or cotton kitchen towel to remove as much liquid as possible.
• Rinse and squeeze again.
• In a large bowl, thoroughly combine the potatoes, sauteed onions, bacon, cream, and egg yolks.
• Season generously with salt and freshly ground black pepper.
• Preheat the oven to 375 degrees F.
• Beat the egg whites until stiff.
• Gently fold into the potato mixture, using a rubber spatula.
• Carefully transfer the mixture to a well-buttered round 10-inch baking dish or heavy oven proof skillet.
• Dot the top with butter.
• Bake until the top is browned and crispy and potatoes are tender, 45 minutes to 1 hour.
• Serves 6 to 8.