New potatoes in the oven

Name: New potatoes in the oven - Minodora B.
Ingredients: 10 new potatoes; 4 large eggs; salt; pepper; thyme; fresh parsley; green garlic; cheese (as desired); 1 tablespoon of sour cream; cheese (50 g)

Appetizers - New potatoes in the oven by Minodora B. - Recipia

New potatoes baked in layers are prepared with eggs, cheese, herbs, green garlic, and a little sour cream. The potatoes are arranged in a greased baking dish, and the egg and cheese mixture is poured on top. The dish is baked covered for about 40 minutes, then left uncovered until the surface is golden brown. It is a hearty meal, suitable for lunch or dinner without many other side dishes. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 40 minutes covered, then uncovered until browned Total time: preparation time plus approximately 40 minutes and the final browning stage Servings: not specified; the quantity is suitable for multiple servings, depending on the size of the dish and how filling they are Difficulty: easy Recipe type: baked potatoes with eggs and cheese Ingredients 10 new potatoes 4 large eggs Salt, to taste Pepper, to taste Fresh thyme Fresh parsley, chopped Green garlic, chopped Cheese, as desired 1 tablespoon sour cream 50 g grated cheese Butter, for greasing the dish Preparation method 1. Wash the new potatoes well and slice them into rounds. In the original recipe, the potatoes are used with their skins on, but if you prefer, you can peel them beforehand. It is important to slice them as evenly as possible so that the layers cook at the same time. 2. Grease a baking dish with butter. Arrange the first layer of potato rounds, covering the bottom of the dish as evenly as possible. 3. Sprinkle a little grated or crumbled cheese over the potatoes. In a separate bowl, beat the 4 large eggs and pour half of the mixture over the first layer. 4. Add fresh thyme, chopped parsley, salt, pepper, and chopped green garlic. The spices should be placed between layers to distribute better throughout the dish. 5. Place the second layer of potatoes. Sprinkle cheese again, then season with salt and pepper. 6. In the remaining beaten eggs, add a tablespoon of sour cream. Mix well, then pour the mixture over the potatoes in the dish. The eggs with sour cream will seep between the potato rounds as the dish bakes. 7. Generously sprinkle cheese on top, then add thyme, chopped parsley, and green garlic. Finally, add the 50 g of grated cheese and a little pepper. 8. Cover the dish with aluminum foil and place it in the oven for about 40 minutes. The oven temperature is not mentioned in the original recipe, so it is important to monitor the dish towards the end of the baking time. 9. After about 40 minutes, remove the foil and leave the dish in the oven until the cheese and the top layer are browned. The potatoes should be tender, and the eggs should be set between the layers. 10. Let the dish sit for a while before serving. It will be easier to portion once it is no longer very hot. Why I make this recipe often It is a simple recipe with common ingredients and without many complicated steps. The potatoes, eggs, and cheese make the dish filling enough to be served as a main course. The herbs and green garlic add flavor, and the browned cheese layer completes the texture. The amount of cheese can be adjusted based on what you have on hand and how rich you want the dish to be. However, keep in mind that the recipe becomes very filling if you use a lot of cheese, eggs, and grated cheese. Tips Cut the potatoes into rounds of similar thickness. If some slices are much thicker than others, they may cook unevenly. Be careful with the salt, especially if the cheese and grated cheese are already salty. It is easier to season each layer moderately than to try to correct the taste at the end. The aluminum foil helps the dish cook covered in the first stage. After removing it, the cheese and grated cheese can brown. The oven temperature is not specified, so check the dish after 40 minutes. If the potato rounds are still firm, leave the dish in the oven and monitor its progress. If the surface browns too quickly after removing the foil, the dish can be left in this stage for less time. The goal is for the top layer to gain color without burning. Substitutions Cheese can be used in the desired quantity, as stated in the basic recipe. The type of cheese is not specified, so you can use whatever cheese you have on hand, considering its salt level. Parsley and thyme are the indicated ingredients in the recipe and can be adjusted in quantity to taste. Green garlic is added chopped, between layers and on top. For the final layer, use 50 g of grated cheese. This should not be confused with the cheese used between layers, as it serves to form the browned top layer. Variations You can use more or less cheese between layers, depending on how filling you want the dish to be. The recipe does not specify an exact amount for the cheese, so this remains at the cook's discretion. You can distribute the herbs throughout all layers or mainly keep them for the top. In the basic version, thyme, parsley, and green garlic are added both between layers and at the end. If you use small new potatoes, the rounds can be placed more closely in the dish. For larger potatoes, you may need more space or to achieve less uniform layers. However, do not change the number of eggs without considering the size of the dish, as the eggs need to be sufficient to bind the dish. Serving ideas Baked potatoes with eggs and cheese can be served as a main course while warm. The recipe is already filling, so it does not need many additions. It can be placed directly on the table in the dish it was baked in, after being allowed to cool slightly. If you want a more easily served portion, cut the dish after the layers have set. When very hot, the rounds and the egg mixture may separate more easily. Frequently asked questions 1. Are the potatoes used with skin? The recipe mentions new potatoes sliced into rounds without specifying whether to peel them. You can wash them well and use them with skin or peel them, depending on your preference. 2. How much cheese should be used? The amount is not specified and is noted as "cheese, as desired." You can put a little between layers or a more generous amount, but keep in mind that the dish becomes more filling as the amount of cheese increases. 3. Why is sour cream added only to the second half of the eggs? In the original recipe, half of the eggs are placed over the first layer, and in the other half, a tablespoon of sour cream is incorporated. The mixture is then poured over the top layer of potatoes. 4. When is the aluminum foil removed? The dish is baked covered for about 40 minutes. After that, the foil is removed, and the dish is left in the oven until the surface browns. 5. How do I know when it is done? The potatoes should be tender, the eggs should be set, and the cheese and grated cheese on top should be browned. Since the oven temperature is not specified, visual checking and testing the potatoes are the most useful indicators. Nutritional values The values are estimated, as the amount of cheese is variable, and the serving sizes are not specified. For a portion calculated from a dish divided into 4 servings, with a moderate amount of cheese, the estimates are: Calories: approximately 350–450 kcal Protein: approximately 17–22 g Carbohydrates: approximately 35–45 g Fat: approximately 17–25 g Fiber: approximately 4–6 g The values can increase significantly if a lot of cheese is used or if the portions are larger. Butter, eggs, sour cream, cheese, and grated cheese primarily contribute to the fat and protein content, while the potatoes provide most of the carbohydrates. Storage and reheating After cooling, store the potatoes in the refrigerator in a covered container. It is recommended to consume them within the next few days, as they contain eggs and dairy. For reheating, heat only the portion you plan to serve until it is warm inside. The dish can be reheated, but the cheese layer on top will not have exactly the same texture as when it is freshly taken out of the oven.

New potatoes in the oven

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