Baked potatoes with sour cream and dill

Name: Baked potatoes with sour cream and dill
Ingredients: 12 medium potatoes (about 1800 g); 200 ml oil; 1 teaspoon salt; 300 g sour cream; 3 eggs; 15 g dill; 1/4 teaspoon ground pepper; 150 g semi-hard cheese

Appetizers - Baked potatoes with sour cream and dill by Mariuca B. - Recipia

Baked potatoes with sour cream and dill: the slices are browned in oil, then baked in layers. The sour cream, egg and dill keep them soft in the middle, while the cheese browns on top; the slices remain visible in layers. I cut them into wide slices, so each serving has some browned potato and sauce. Prep: 25 minutes. Cook: 57 minutes. Rest: 8 minutes. Total time: 90 minutes. Serves: 6. About 600 kcal and 17 g protein per serving.

Ingredients

12 medium potatoes (about 1800 g)
200 ml oil
1 teaspoon salt
300 g sour cream
3 eggs
15 g dill
1/4 teaspoon ground pepper
150 g semi-hard cheese

Preparation

1. Peel the potatoes and cut them into slices about 5 mm thick. 2. Heat the oil in a deep pot or frying pan. Fry the slices in 4 batches, for 8 minutes each, turning them until browned; transfer them to a plate and sprinkle with 1/2 teaspoon of salt. 3. Mix the sour cream with the eggs, chopped dill, 1/2 teaspoon of salt and the pepper. Grate the cheese. 4. Arrange alternating layers of potatoes, sauce and grated cheese in an ovenproof dish, until you have used everything. 5. Bake at 180 °C for 25 minutes, until nicely browned on top. Let the dish rest for 8 minutes before serving.

Notes

With spicy chicken schnitzels and a little sour cream on the side, the meal is filling. Keep covered in the fridge for up to 3 days. Firm potatoes hold their shape better, and evenly cut slices brown more evenly; a deep dish leaves the centre softer. Like a simple moussaka, it slices more neatly once it has rested, and two dishes work well for a double batch. For a version with less oil, boil the potatoes in their skins, peel and slice them before assembling; the dish contains dairy and eggs.