Potatoes baked in the oven with sour cream

Since the potatoes in this recipe are baked in the oven, first of all it is necessary to turn on the oven for heating to a temperature of 180-200 degrees. The convection mode is best suited in this case. Thus, the dish is evenly cooked from all sides, it does not burn from below, and a beautiful toasted crust is formed on top. But if there is no such mode, you can simply install heating from above and below.

Peel, wash, and dry the potatoes with a paper towel. Cut into thin slices lengthwise.

Peel, wash and chop the garlic with a fine grater or a special press.

Wash thyme, dry thoroughly and chop finely. In a separate bowl, mix finely chopped thyme and chopped garlic.

Grease the baking dish with a piece of butter.

Put a third of the sliced potatoes on the bottom of the baking dish, add salt (take about a third of the salt) and season with a mixture of garlic and thyme on top.

Next, lay out the second layer of sliced potatoes and season with salt, spices, a mixture of garlic and thyme in the same way.

Put the remaining potato slices on top, also lightly salt and season with spices.

Pour sour cream into a bowl with the remaining crushed garlic and thyme and mix well. The resulting dressing is poured evenly on top of the potatoes, on top again you can lightly season with spices.

With food foil, tighten the mold with potatoes on top, pinching the edges on the sides of the mold.

Put the baking dish in the preheated oven for 30 minutes until fully cooked.

After the specified time, pull out the mold with potatoes, remove the foil and put it back in the oven for 30 minutes until a beautiful golden crust appears.

Pull out the baked potatoes, put them on a nice dish and decorate with green onions or any other greens. Serve as a main dish or side dish to baked or fried meat and fish.

Bon appetit!