Stewed potatoes with cheese. Potatoes baked with cheese Potatoes with cheese

I don’t know about you, but when I don’t feel like cooking at all, and the family demands not bread and circuses, but a much more mundane “something to chew,” I immediately remember my grandmother’s good old recipe for cooking potatoes. It is made very quickly (and this is what I essentially need) and the taste is such that you can’t drag the small ones away from the plate and by the ears. Although, as they say, I have lost my mind, as they say, “thoughts throughout the tree” - here is the recipe for this hearty rustic delicacy:

So, we will need:

• Potatoes – 4-5 pieces
• Cheese cheese (homemade, cow or sheep) – 2 pieces
• Vegetable oil (preferably aromatic, homemade) – 100 gr.

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

Grate the cheese (fragrant, homemade, the kind grandmothers usually sell at the market in thick pieces the size of a palm) on a coarse grater, and if strength allows, simply break it into small pieces. I didn’t have the strength, so once again I had to use a grater.

On a hot and greased with sunflower oil deep frying pan lay out the potatoes, cover them with a lid and simmer until half cooked and appetizing golden brown crust. At the same time, do not forget to periodically remove the lid and stir the potatoes, because you will end up with a burnt crust instead of an appetizing and rosy one.

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

This potato casserole with feta cheese is very simple, but with unusual taste. Its preparation takes little time, so it is perfect both for working days as a main dish, and as a side dish for roasts, for large feasts. Bryndza and sour cream in this casserole take your thoughts to the Carpathian hills, and green onions adds freshnessb and brightnessb dishesu. Potato casserole turns out juicy, with a pleasant sour sour cream and saltinessYu feta cheese.

Before assembling and baking any potato casserole, I almost always, with the exception of gratinand with potatoes, first I cook the potatoes until half cooked and only then lay them out in layers. Then the potatoes turn out tenderthof coursem dish and cooks evenlyher, along with the rest of the ingredients. That's whyI don’t recommend simplifying everything, it won’t 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, very interesting casserole will be with Carpathianand smoked cheeses. Try it if you have the opportunity.

Ingredients

• 1 kg potatoes, peeled, cut into thin slices (weight of potatoes before peeling)
• 3 tbsp. breadcrumbs
• 20 grams butter, cut into pieces
• Butter for greasing the pan

For sour cream and curd mass:

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

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

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

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

4) Place 1/3 of the potatoes on the bottom of an ovenproof dish. Spread 1/3 of the sour cream and cheese mixture on top and place a second layer of potatoes.

5) Evenly distribute 1/3 of the sour cream and cheese mixture on top.

500 g potatoes, 75 g feta cheese, a bunch of green onions and dill.

Boil the potatoes with their skins, cut them into thin slices and sprinkle with cheese, grated on a coarse grater. If you are used to eating without salt, then the cheese should be soaked for 1-2 days in cold water.

1 Animal proteins are not supposed to be used in healing cuisine, but an exception is made for feta cheese.

Potato salad with seaweed sauce

500 g potatoes, 2-3 heads onions,

2 tablespoons vegetable oil, tablespoon dry

white wine, parsley root,

2 tablespoons of dried seaweed.

The day before preparing the dish, brew the seaweed with boiling water. When it swells, add finely chopped onion and a spoonful of wine. If desired, you can add two tablespoons of vegetable oil. This sauce can last in the refrigerator for several days. Steam the potatoes in their skins. When the potatoes have cooled a little, cut the tubers into cubes or slices, season with the prepared sauce and sprinkle thickly with chopped green onions.

Dumplings with potatoes

For dough: 2.5 cups wheat flour, one yolk, a tablespoon of vegetable oil, a teaspoon of lemon juice, 0.5 cups of cold (ice) water.

For filling: 1 kg potatoes, one onion,

1/3 teaspoon black ground pepper, 0.5 cups finely

chopped young nettles, honey and garden herbs.

Filling. Steam the potatoes, mash them, mix with finely chopped onions and herbs. Whether or not to peel boiled potatoes depends on the quality of the potatoes. It is more useful to mash potatoes with skins. To make the minced meat more elastic, the potatoes can be passed through a meat grinder. If the housewife prepares dumplings with children (and they should always be involved in household chores), you can instruct an assistant to roll mashed potatoes into balls about the size of Walnut.

In the meantime, the prepared dough should rest under a damp towel.

Dough for dumplings. Mix the egg yolk sunflower oil And lemon juice in half a glass of ice water, make a dough that is not too stiff, otherwise it will be difficult to roll out. After the dough has rested under a damp towel (20-30 minutes), roll it into a thin layer up to 1 mm thick (lemon juice and sunflower oil make the dough softer and airier). Cut out circles from this layer using a thin glass, run a finger dipped in water along the edge of each of them, put enough filling in the middle of each circle so that you can pinch the edges. You can make dumplings in the shape of a crescent (then they will be called dumplings). Boil the dumplings in salted water, seasoned with three chopped onions, bay leaves, pepper, parsley, celery - in a word, everything you have on hand to make the vegetable broth tasty. Cook the dumplings over high heat, but not the whole batch at once, but in two or three steps, catching the finished dumplings with a slotted spoon. It is customary to serve dumplings in vegetable broth or without it, lightly sprinkle them with oil and sprinkle them thickly with chopped herbs.

Manti with potatoes

For the filling, broth and dough, take everything that was in the previous recipe, but the dough should be rolled out into a layer no thinner than 1 mm.

Using a saucer, cut out circles from the rolled out dough and wrap the minced meat in them so that you get something like a rosette. It should be remembered that the dough cannot be rolled into a large lump. If you can wrap the minced meat by pinching the edges of the product in the shape of a crescent, the dish will be more tasty. Manti are steamed in a special device, but you can boil them in a boiling broth. Manti is served with seasoning, which in Japan is called gomashio.

Gomasio (aka sesame salt) is a tasty and healthy seasoning for grain, vegetable and cereal dishes. To prepare gomasio, fry washed and dried sesame seeds in a dry frying pan for 2-3 minutes, add sea salt and heat for another 1 minute.

Then they are finely pounded in a mortar. For 8-9 tablespoons of sesame seeds, take 1 tablespoon of sea salt. Gomasio should be stored in a jar with a ground stopper. Replace sea ​​salt cookery should not be used.

Pizza with potatoes

For minced meat: 1 kg of potatoes, a bunch of green onions, a large bunch of spicy herbs, 4 tablespoons of tomato paste, berries for decorating pizza, a glass of sour cream, 2 tablespoons of cognac, a glass of cream, 1 yolk.

For the test: 0,5 a glass of whey from yogurt, 0.5 cups of sour cream, as much wheat flour as needed to prepare a medium-thick dough.

Knead the dough, dust it with flour and form into a ball. Cover the dough with a napkin and leave for 30 minutes. Divide the dough into 8 parts. Form each part into a juicy one. Lubricate the juices tomato paste mixed with sour cream, place steamed potatoes cut into small cubes on top, sprinkle them with spicy herbs and onions, and decorate with a rosette of grated carrots, berries or something else. Before putting in the oven, sprinkle each pizza with cream mixed with egg yolk and cognac. This festive portioned dish should be served hot on a plate. The hostess must be prepared for the fact that guests will ask to repeat the dish. Therefore, for four people, for which all our recipes are designed, you should prepare 8 servings.

Please note that we did not use a ripper to sour cream dough. Baking soda is not used in our diet. Sour cream dough with added serum from sour milk It’s tasty enough, so you don’t have to make the dough with hop yeast.

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

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

Potatoes baked with feta 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 the tomato)
• feta 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 odorless vegetable oil - 3 tablespoons
• baking dish
• foil to cover the pan

Let's start cooking!

I’ll say right away that adding tomato and cream is my improvisation, I used to make 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.

My oven baked potatoes took about 1 hour in total.

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

As for the salt, I was careful and salted less than I like, I was afraid to oversalt, because... The recipe contains feta cheese, but it is salty, so I decided that it was better to under-salt than to over-salt.

You don’t have to cover the mold with foil at the very beginning, then the potatoes will turn out drier. I liked today’s version of the recipe for baked potatoes with tomato, cream and covering the mold with foil better!

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 what gives the yellowish color, thyme (thyme), rosemary, I didn’t recognize the rest...

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

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

Video recipe - potatoes baked in the oven with feta cheese.

Next time I want to try adding zucchini and maybe eggplant, I really like it))) New recipe I won’t write, I’ll just write in the comments to the recipe what happened.

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