Baked potatoes with cheese. Stewed potatoes with cheese Baked potatoes with pepper and cheese

I don’t know about you, but when I don’t feel like cooking at all, and the family requires not bread and circuses, but much more mundane “something to chew on”, I immediately remember the good old grandmother’s recipe for cooking potatoes. It is done very quickly (namely, this is exactly what I, in fact, need) and the taste is such that you can’t drag small ones from the plate and by the ears. Although, that it was I who dispersed, as they say, "thoughts on the tree" - here is the recipe for this hearty rustic delicacy:

So, we need:

• Potatoes - 4-5 pieces
• Brynza (homemade, cow or sheep) - 2 pieces
• Vegetable oil (preferably fragrant, homemade) - 100 gr.

Peel the potatoes, cut into slices a little less than a centimeter thick each.

Bryndza (fragrant, homemade, such as grandmothers usually sell in the market in thick pieces the size of a palm) rub on a coarse grater, and if strength allows, just break into small pieces. I didn’t have the strength, so for the umpteenth time I had to use a grater.

Put the potatoes in a deep frying pan that is hot and greased with sunflower oil, cover it with a lid and simmer until half cooked and a delicious golden crust is formed. At the same time, do not forget to periodically remove the lid and stir the potatoes, because you will get a burnt crust instead of an appetizing and ruddy one.

When the potatoes are almost ready, as evidenced by their softness and frequent visits to the home kitchen, sprinkle them with grated feta cheese, mix, cover with the same lid and simmer for five minutes over low heat so that the feta cheese melts.

Well, that's all, dinner is ready, you can call the family, although I'm sure that they are already seated at the table with forks in their hands and are waiting to taste the fragrant hot potatoes.

Such a potato casserole with cheese is very simple, but with an unusual taste. Its preparation takes little time, so it is perfect both for working days as a main course, and as a side dish for roasts, at large feasts. Cheese and sour cream in this casserole take you to the Carpathian hills, and green onions add freshness.b and brightnessdishesy. Potato casserole turns out juicy, with a pleasant sourness of sour cream and saltinessyu cheese.

Before assembling and baking any potato casserole, I almost always, with the exception of gratinsand from potatoes, first I cook the potatoes until half cooked and only then spread them in layers. Then the potatoes are tenderthof coursem dish and cook evenlyher, along with the rest of the ingredients. That's whyI do not advise you to simplify everything, it will not take much time, but the result is worth it.

If desired, in addition to green onions, you can also add parsley and dill. And also, a very interesting casserole will be with Carpathianand smoked cheeses. Try it if you get the chance.

Ingredients

• 1 kg potatoes, peeled, cut into thin circles (potato weight before peeling)
• 3 tbsp breadcrumbs
• 20 grams butter, cut into pieces
• Butter for greasing the mold

For sour cream curd mass:

• 1 egg
• 250 grams sour cream (I have homemade, you can use 20-25% store-bought)
• 250 grams brynza cheese, crumble with hands
• Salt and ground black pepper to taste
• 1/2 bunch green onion, finely chopped

1) Place the potatoes in a large saucepan, pour plenty of water, salt to taste, bring to a boil and strain.

2) Preheat the oven to 180ᵒС. Grease an ovenproof dish with a thin layer of butter. In a deep bowl, mix sour cream, cheese, egg, salt and pepper to taste. Beat until smooth.

3) Add green onions to the mass and mix everything together.

4) Place 1/3 potatoes on the bottom of an ovenproof dish. Spread 1/3 of the sour cream on top and lay out the second layer of potatoes.

5) Top evenly distribute 1/3 of the sour cream cheese mass.

I found myself in semi-camping conditions - there was practically nothing to cook on, but I had to feed the children.
I decided to make cheese soup. But since there was no rice, and there was plenty of potatoes, the soup was transformed into a stewed potato with cheese.
And the children liked this dish so much that they asked him to make it almost every day. Yes, and it was convenient for me - it took little time to cook, only a saucepan was required from the dishes, and the dish turned out not only tasty, but also ideal for children's (camping) food.
Tourist neighbors, seeing with what appetite potatoes are eaten, immediately adopted the recipe and also began to cook it, making their own changes each time - they put sausage and sausages there, and stew, and even once saury in oil. And they didn’t add any greens - almost everything that grew under their feet - from banal dill, parsley, cilantro to nettles, beet leaves and grapes.
Upon arrival home, a few days later I decided to cook my favorite potatoes again. Yes, it was not there. Either there was not enough fresh air, or our local cheese is not so spicy and fragrant, or the dish was simply tired, but the children refused to eat.
At home, in my opinion, this dish should be made with frying. It will give a more appetizing taste and aroma.
Potatoes become much tastier after 2-3 hours of infusion.

COMPOUND

1 kg potatoes, 1 onion, 1~2 carrots, 300~400g melted cheese (such as Yantar), 1~1.5 tsp salt, pepper, herbs optional

Peel onions and carrots, finely chop the onion, grate the carrots on a coarse grater or cut into thin strips.
Place in a saucepan and add 1/2 cup water. Put to stew on a small fire.

Peel potatoes and chop coarsely. Pour into a saucepan with onions and carrots, salt and pepper to taste.

Simmer over low heat, stirring occasionally, until potatoes are tender.
Take half a tablespoon of melted cheese and dip it into the boiling potato mass.

When all the cheese has dispersed, arrange the potatoes on plates, sprinkle with chopped herbs and serve.

Recipes for second courses with melted cheese sauce:

A tasty and healthy dish. Using my step-by-step recipe, you can quickly and easily cook potatoes baked in the oven and delight your loved ones with a simple and tasty meal!

We will bake potatoes with brynza and tomatoes. I saw such a dish on the Greek island of Corfu - it was just slices of baked potatoes, and slices of fresh feta were on top of it. The Greeks call feta soft cheese, which is better known to us as brynza. I was so shocked the simplicity and taste of this dish, that upon arrival home I began to experiment. Today I bring the result of my experiments to your judgment.

Potato baked with cheese

For baking we need

• potatoes - 5-6 medium tubers
• onion - 1 large head (you can take a medium one, it doesn't matter, I just like a lot of onions)
• tomato - 1 piece (you can do without a tomato)
• cheese or feta - I can’t say exactly how much I took, the size of three matchboxes
• garlic - 3-4 medium cloves
• cream - 0.5 cups
• spices for potatoes - to taste
• pepper, salt - to taste
• butter - 3 tablespoons
• olive oil or any vegetable odorless - 3 tablespoons
• baking dish
• foil to cover the mold

Let's start cooking!

I will say right away that the addition of tomato and cream is my improvisation, I used to do it without tomato and cream, it was also delicious, but a little dry for me, today I decided to add it. I really liked it !!! I love !

The combination of tomato and cheese turned out to be very successful and gave a slight sourness, and with the addition of cream during baking, the potatoes turned out tender.

I have potatoes baked in the oven for a total of about 1 hour.

And the smells ... the smells are all over the apartment !!! Even my dad, who is not a fan of culinary improvisations and experiments, a supporter of his usual food, said that I want to try, and dad liked the potatoes baked in the oven with cheese and tomatoes) )) He only said that salt can be added. For me, this is a good support, dad liked it)))

As for salt, I was careful and salted less than I like, I was afraid to oversalt, because. the recipe contains cheese, and it is salty, so I decided that it is better to undersalt than overdo it with salt.

You can not close the form at the very beginning with foil, then the potatoes will turn out drier. I liked today's version of the recipe for baked potatoes with tomato, cream and closing the form with foil more!

You can use any spices that you like, you can take special spices for potatoes, or you can limit yourself to salt and pepper. I used rustic spices for potatoes from the island of Corfu, I saw saffron in them, it is he who gives a yellowish color, thyme (thyme), rosemary, the rest I did not recognize ...

As you can see, cooking potatoes baked in the oven, and even with tomato and cheese, is simple and quick, like most dishes on. Of course, potatoes are baked for an hour, but this time you don’t have to stand at the stove, stir, turn over, etc.

Well, how do you like potatoes baked with brynza and tomato ??? Did you like it? I would be glad if you share the link on social networks)

Video recipe - potatoes baked in the oven with cheese.

Next time I want to try adding zucchini and maybe eggplant, I love it very much))) I won’t write a new recipe, I’ll just write what happened in the comments to the recipe.

Did you like the recipe? Share with your friends without hesitation, let them enjoy it too! And please share in the comments if everything worked out for you and if everything is clear.