I found myself in semi-camping conditions - there was practically nothing to cook with, and I had to feed the children.
I decided to make cheese soup. But since there was no rice, and there were plenty of potatoes, the soup turned into stewed potatoes with cheese.
And the children liked this dish so much that they asked to make it almost every day. And it was convenient for me - it took little time to cook, only a saucepan was required from the dishes, and the dish turned out not only tasty, but also ideal for children's (camping) food.
Neighbors on tourism saw with what appetite the potatoes were eaten, they immediately adopted the recipe and also began to cook it, making their own changes each time - they put sausage and sausages there, and stewed meat, and even once saury in oil. And they didn’t add any kind of greenery - almost everything that grew underfoot - from banal dill, parsley, cilantro to nettles, beet leaves and grapes.
Upon arriving home, a few days later I decided to cook my favorite potatoes again. But that was not the case. Either there wasn’t enough fresh air, or our local cheese was not so spicy and aromatic, or I was just tired of the dish, but the children refused to eat it.
At home, in my opinion, this dish should be made with frying. It will give a more appetizing taste and aroma.
Potatoes become much tastier after 2-3 hours of infusion.
Peel the onions and carrots, finely chop the onion, grate the carrots on a coarse grater or cut into thin strips.
Place in a saucepan and add 1/2 cup of water. Simmer on low heat.
Peel the potatoes and chop coarsely. Pour into a saucepan with onions and carrots, salt and pepper to taste.
Simmer over low heat, stirring occasionally, until the potatoes are cooked.
Take half a tablespoon of melted cheese and place it in the boiling potato mixture.
When all the cheese has gone, place the potatoes on plates, sprinkle with chopped herbs and serve.
Recipes for main courses with processed cheese sauce:
I recently returned from Transcarpathia, where I spent two weeks. And of course, I tried the local cuisine. Frankly, banosh ( corn porridge) I wasn’t impressed, well, I’ll try it in other places. But I really, really liked the potatoes baked on the grill and sprinkled with cheese. Returning home, I urgently decided to reproduce the recipe. True, I baked the potatoes not on the grill, but in the oven, and my cheese isn’t real - it’s made from sheep’s milk, but store-bought cheese is made from cow’s milk. But I was very pleased with the result - soft inside and crispy outside potatoes, spicy feta cheese and spicy onions... In general, despite the fact that this is quite a peasant dish - potatoes and cheese - I would not be ashamed to put it on the festive table. Well, if you are baking kebabs on the grill, then be sure to throw a couple of potatoes into the fire, and then cook this dish with them - believe me, it will fly apart faster than the meat.
Compound ( for 2-3 servings):
For 2-3 servings, thoroughly wash 6 medium-sized potatoes with a brush and dry with a towel. Using a fork, prick the potatoes in several places, brush each potato with sunflower oil and sprinkle salt on all sides (the salt will draw out some moisture and the potato skin will become crispy).
Turn on the oven at 200 degrees, but without waiting for it to warm up, place the potatoes in it.
Cook for about 1 hour (check doneness by piercing potatoes with a fork).
Remove the finished potatoes, immediately cut into 2-4 parts, pour in olive or unrefined sunflower oil and season with salt and pepper.
Even the most ordinary potatoes acquire an original taste when combined with cheese and herbs. Take a Caucasian recipe as a basis and get an amazing dish!
Potatoes baked with cheese will be an excellent dinner for the whole family or a highlight festive table. This recipe is a real godsend for the hostess if guests are already on the doorstep and you need to prepare a delicious treat for a quick fix. The potatoes in this dish have a delicate, creamy, slightly salty flavor.
Ingredients:
Cooking method
Wash the potatoes thoroughly, remove the skins and cut crosswise into 4 pieces.
Grease a baking tray or baking dish butter. Place potato slices in dense rows on top of each other, sprinkling each layer with salt and seasonings to taste.
Grate the cheese and sprinkle on top of the potatoes. For spicy taste it can be mixed with finely chopped cilantro or mint. In Caucasian cuisine, an abundance of spices is a must.
Carefully fill the mold with milk and place in an oven preheated to 180-200 degrees. For the first 15 minutes, the dish is cooked with the lid closed, then it is removed, and the cooking process continues until golden crust on the top, cheese layer.
You can serve it in portions or place it on a large plate. Such a treat will also suit hot sauces, adjika, tomato with peppers, and soft creamy gravy. They are served separately, in special sauce boats.
Tip: if you take salted cheese, the amount of salt during cooking should be reduced to 5 grams, 1 teaspoon will be enough.
I don’t know about you, but when I don’t feel like cooking at all, and the family demands not bread and circuses, but a much more mundane “something to chew,” I immediately remember my grandmother’s good old recipe for cooking potatoes. It is made very quickly (and this is what I essentially need) and the taste is such that you can’t drag the small ones away from the plate and by the ears. Although, as they say, I have lost my mind, as they say, “thoughts throughout the tree” - here is the recipe for this hearty rustic delicacy:
Peel the potatoes and cut into slices a little less than a centimeter thick each.
Grate the cheese (fragrant, homemade, the kind grandmothers usually sell at the market in thick pieces the size of a palm) on a coarse grater, and if strength allows, simply break it into small pieces. I didn’t have the strength, so once again I had to use a grater.
Place the potatoes in a hot frying pan greased with sunflower oil, cover with a lid and simmer until half cooked and appetizing. golden brown crust. At the same time, do not forget to periodically remove the lid and stir the potatoes, because you will end up with a burnt crust instead of an appetizing and rosy one.
When the potatoes are almost ready, as evidenced by their softness and frequent visits to the family’s kitchen, sprinkle them with grated cheese, mix, cover with the same lid and simmer over low heat for about five minutes until the cheese melts.
Well, that’s all, dinner is ready, you can call the family, although I’m sure that they are already seated at the table with forks in their hands and are waiting to taste the fragrant hot potatoes.
