Potatoes with sour cream and garlic in the oven

First of all, you need to turn on the oven at 180-200 degrees. You will need it a little later, when the potatoes are already sliced and the sauce is mixed. However, in order for the dish to turn out juicy and tasty, it must be put in an already heated oven.

Peel potatoes, rinse thoroughly under running water and dry with a paper towel. Then thinly slice into slices about half a centimeter thick. Such slicing will help the potatoes to cook in time and at the same time remain juicy and soaked in sauce.

Mix the potato sauce in a bowl or deep dish. To do this, pour sour cream into the container (you can take a not very greasy 10-15%). Add salt, pepper and nutmeg. Peel, wash and chop the garlic with a press. Wash fresh thyme sprigs, dry and finely chop. Crushed garlic and thyme should also be added to sour cream. Mix everything thoroughly with a whisk or a regular fork.

Choose a suitable baking dish and grease it well with butter.

Put some of the sliced potatoes on the bottom of the baking dish. Pour the whipped sour cream sauce on top. Next, put the potatoes in the second layer again and pour the sauce over them again. Continue to spread the potato slices until they run out. Pour the remaining sour cream sauce liberally on top. Sprinkle the top with thyme.

Cover the baking dish tightly with foil and put it in the oven for 30-40 minutes (depending on the potato variety) until the potatoes become soft. Then remove the mold from the oven, remove the foil and put the potatoes back in the oven for about another 30 minutes until an appetizing brown crust forms.

As soon as the potatoes are browned, take them out of the oven and put them on a beautiful dish to serve. Serve immediately until it cools down. Bon appetit!