Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. It is better to take potatoes for the preparation of the white variety, so that the tubers are small. Such potatoes are more delicious and crumbly. If there is another potato variety at hand, there is nothing terrible. It's just better to boil it beforehand. Potatoes are washed, cleaned and cut into thin circles, no more than one centimeter thick.
Step 2:
If the potatoes are still hard, then most likely they will be hard after baking. To do this, pour water into a saucepan and put it on the fire, when the water boils, we lower the potato circles into the water for a couple of minutes. Take out the potatoes with a slotted spoon, let the water drain.
Step 3:
Peel the onion and cut into halves of rings. The baking dish is lubricated with vegetable oil. We spread potato slices on it. Put a little cooked onion between the layers of potatoes.
Step 4:
We drive a chicken egg into a bowl, beat it with a fork, pour cream, mix. Add a handful of finely grated hard cheese to the mixture, mix again.
Step 5:
Fill the potatoes with the mixture so that the liquid is slightly above the potato level, but not by much.
Step 6:
Sprinkle salt and ground pepper on top. Chopped dill or parsley, if desired. You can add any spices to taste and desire, for example, special for potatoes or dry herbs. The form is covered with foil. The oven is heated to 180 degrees. We put the form with potatoes in the oven for 25 minutes. We check the readiness of the potatoes with a fork, if it is tight in the potatoes, then you need to bake more.
Step 7:
The cooking time depends on the potato variety, whether it was boiled beforehand or not, the number of layers of potatoes in the mold and the operation of the oven. Remove the foil from the mold. We give the potatoes to brown. In order for the dish to have an appetizing ruddy crust, you can sprinkle grated hard cheese on top. Remove the dish from the oven. We serve potatoes to the table with fresh vegetables, meat or as an independent dish. Bon appetit!
Despite the lack of meat in the composition, the dish turns out to be very satisfying and nutritious.
If desired, you can add other vegetables or mushrooms to the dish, getting an excellent vegetarian casserole, as well as meat, making it even more satisfying.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
