Composition / ingredients
Step-by-step cooking
Step 1:
How to make potatoes with cheese layers in the oven? Prepare the necessary ingredients for this. Peel the potatoes and rinse them from dirt.
Step 2:
Cut the peeled potatoes into circles about 1 cm thick. It is not necessary to cut very thinly so that the potatoes do not fall apart when cooking.
Step 3:
Pour cream and water into a small saucepan, put on fire and bring to a boil. Pass the garlic through the press immediately into the pan. Lower the sliced potatoes into the boiling cream and cook over low heat for 5-7 minutes.
Step 4:
Separately cut the peeled onion into half rings. Finely chop the fresh dill. Grate the cheese.
Step 5:
For baking, take any heat-resistant mold. Lubricate the bottom and sides of the mold with vegetable oil. Spread the cream potatoes, dill and onions in layers.
Step 6:
Sprinkle a little cheese.
Step 7:
Then repeat all layers. Pour a little remaining cream. Sprinkle cheese on top of everything and put it in the oven, preheated to 180 degrees, for 20-30 minutes. When baking, be guided by your oven. Potatoes will be cooked very quickly. And the casserole will turn golden on top.
Step 8:
Remove the mold from the oven and serve hot. Bon appetit!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Any cheese is suitable for this dish — hard, semi-hard, soft, like mozzarella. The main thing is that it is tasty, high-quality, without milk fat substitutes and melts well.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- 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
- Cheese "lo spalmino" - 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
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
