Potatoes with sour cream and cheese baked

Name: Potatoes with sour cream and cheese baked - Dida G.
Ingredients: 7; 8 potatoes; 200 g sour cream; 3 eggs; 100 g pressed ham; cheese (as much as you want); 1 tablespoon flour; 1 bunch of dill; salt; pepper; butter for greasing.

Diverse - Potatoes with sour cream and cheese baked by Dida G. - Recipia

Baked potatoes with sour cream and cheese are a simple yet hearty dish made from everyday ingredients. The potatoes are boiled first, then placed in a buttered dish and covered with a mixture of eggs, sour cream, ham, cheese, flour, and dill. In the oven, the mixture sets, and the layer of cheese on top browns beautifully. I used about 50 g of butter. Part of it was enough to grease the dish, while the rest remained at the bottom underneath the potatoes. Quick Info Preparation time: not specified exactly; includes peeling, cutting, and boiling the potatoes, as well as preparing the filling Baking time: approximately 25-30 minutes Total time: depends on the boiling time of the potatoes, which is not mentioned in the original recipe Servings: not specified; the quantity is suitable for a family dish Difficulty: easy Recipe type: simple main course, baked Ingredients 7-8 potatoes Water with Delikat for boiling the potatoes 200 g sour cream 3 eggs 100 g pressed ham Cheese, to taste Cheddar cheese, to taste 1 tablespoon of flour 1 bunch of dill Salt Pepper Butter for greasing the dish; in this version, I used about 50 g, and the excess was left at the bottom of the dish Preparation method 1. Peel the potatoes, wash them, and cut them into cubes. The pieces do not need to be very small; it is important that they are of similar size to boil evenly. 2. Boil the potatoes in water with Delikat. Cook them until tender, but be careful not to let them fall apart completely. After boiling, drain them well. 3. Grease a Jena dish with butter. If you use more butter, you can leave the excess at the bottom of the dish, as I did here. Place the drained potatoes in the dish and spread them into an even layer. 4. For the filling, crack the eggs into a bowl and add salt and pepper. Beat them for a few seconds with a fork or mixer until combined. 5. Add the sour cream and mix. Then, add the pressed ham cut into small pieces and the grated cheese. 6. Add the flour and finely chopped dill. Mix all the ingredients until you obtain a uniform mixture. 7. Pour the mixture over the potatoes in the dish and distribute it evenly among the pieces. 8. Grate the cheddar cheese on top. The amount can be adjusted to your preference, as the recipe does not specify an exact measure. 9. Place the dish in the oven and bake the potatoes for approximately 25-30 minutes, until the filling is set and the cheese on top is nicely browned. The time may vary slightly depending on the oven and the dish used. Why I make the recipe often This is a practical recipe when I want a warm, hearty meal without complicated preparation. The potatoes can be boiled in advance, and the rest can be prepared quickly. The mixture with sour cream and eggs sits well on the potatoes, and the ham and cheese provide enough flavor without requiring many ingredients. Another advantage is that it can be easily portioned directly from the dish. It is served warm when the cheese is still soft and golden. Tips The potatoes should be drained well after boiling. If there is too much water left, the filling may become diluted, and the dish will not set properly. Do not overboil the potatoes. They should be tender but maintain their shape when placed in the dish and the mixture poured over them. For a browned surface, grate the cheese directly on top before baking. There is no need to mix it into the filling, as the cheese is included in the filling, while the cheddar remains on top. The dish should be greased before adding the potatoes. If using about 50 g of butter, you can grease the sides and bottom of the dish, leaving the excess under the potatoes. Add salt carefully. The potatoes are boiled in water with Delikat, and the ham and cheese may already be salty. Substitutions The cheese and cheddar are listed in the recipe to taste, so you can adjust the amount based on what you have on hand. The cheese is used in the mixture with eggs and sour cream, while the cheddar is grated on top. The pressed ham can be used in the indicated amount of 100 g. If you have thicker slices, cut them into small pieces for easier distribution among the potatoes and in the mixture. There is no fixed amount for butter. The important thing is that the dish is greased, and the rest can remain at the bottom. Variations You can add more or less cheese and cheddar, depending on how rich you want the dish to be. Their quantities are not precisely defined in the basic recipe. The dill can be added in the indicated amount for a more pronounced flavor. If you prefer a less aromatic dish, use less from the prepared bunch without changing the rest of the mixture. The amount of butter can be reduced to the minimum necessary for greasing the dish. However, the version with about 50 g leaves a layer of butter at the bottom of the dish, under the potatoes. Serving ideas The potatoes with sour cream and cheese are served warm, directly from the dish, after being allowed to sit for a while. They can be eaten as a main course, thanks to the potatoes, eggs, ham, and cheese in the mixture. They can be portioned with a spatula or a larger spoon. It is best for each serving to contain both potatoes and the creamy mixture along with the browned layer of cheddar. Frequently asked questions Can I use potatoes cut in a different shape than cubes? Yes, however, in the basic recipe, the potatoes are cut into cubes. If you cut them into larger pieces, they may need more time to boil. Regardless of the shape, try to keep the pieces close in size. Is it mandatory to use a Jena dish? The recipe is prepared in a buttered Jena dish, but the important thing is to use a suitable oven-safe dish. The surface must be greased before adding the potatoes. How much cheddar and cheese should I use? The recipe does not specify an exact amount. The cheese is added to the filling with eggs and sour cream, while the cheddar is grated on top. Add as much as you like, keeping in mind that the ham and cheese may already be salty. How do I know when the dish is ready? After about 25-30 minutes, the filling should be set, and the cheddar on top should be browned. If the surface is nicely colored and the mixture is no longer liquid, the dish can be removed from the oven. Can I prepare the potatoes in advance? The potatoes can be boiled and drained before preparing the filling. Before baking, it is important that they are well-drained so that the mixture with sour cream and eggs does not become too watery. Nutritional values The values below are estimates, as the recipe does not specify the amount of cheese and cheddar nor the exact number of servings. The approximate calculation assumes dividing the dish into 4 servings and using a moderate amount of cheese, cheddar, and about 50 g of butter. Per serving: Calories: approximately 450-550 kcal Protein: approximately 20-25 g Carbohydrates: approximately 45-55 g Fats: approximately 22-30 g Fiber: approximately 4-6 g The values may increase if more butter, cheddar, or cheese is used. The potatoes mainly contribute carbohydrates, while the eggs, ham, sour cream, and cheeses provide protein and fats. Storage and reheating If there is leftover dish, let it cool, then cover the dish and store it in the refrigerator. It is recommended to consume it soon, as it contains eggs, sour cream, ham, and cheeses. It can be reheated in the oven, in a suitable dish, until warm again. Portions can also be heated separately, but the surface may become less crispy than immediately after baking. Do not add water or sour cream when reheating, as the recipe does not require additional liquid.

Potatoes with sour cream and cheese baked

Tags

Categories