A tasty and healthy dish. Using my step-by-step recipe, you can quickly and easily cook potatoes baked in the oven and delight your loved ones with a simple and tasty meal!
We will bake potatoes with brynza and tomatoes. I saw such a dish on the Greek island of Corfu - it was just slices of baked potatoes, and slices of fresh feta were on top of it. The Greeks call feta soft cheese, which is better known to us as brynza. I was so shocked the simplicity and taste of this dish, that upon arrival home I began to experiment. Today I bring the result of my experiments to your judgment.
Potato baked with cheese
For baking we need
- potatoes - 5-6 medium tubers
- onion - 1 large head (you can take a medium one, it doesn't matter, I just like a lot of onions)
- tomato - 1 piece (you can do without a tomato)
- cheese or feta - I can’t say exactly how much I took, the size of three matchboxes
- garlic - 3-4 medium cloves
- cream - 0.5 cups
- spices for potatoes - to taste
- pepper, salt - to taste
- butter - 3 tablespoons
- olive oil or any vegetable odorless - 3 tablespoons
- baking dish
- foil to cover the mold
Let's start cooking!
I will say right away that the addition of tomato and cream is my improvisation, I used to do it without tomato and cream, it was also delicious, but a little dry for me, today I decided to add it. I really liked it !!! I love !
The combination of tomato and cheese turned out to be very successful and gave a little sourness, and with the addition of cream during baking, the potatoes turned out tender.
I have potatoes baked in the oven for a total of about 1 hour.
And the smells ... the smells are all over the apartment !!! Even my dad, who is not a fan of culinary improvisations and experiments, a supporter of his usual food, said that I want to try, and dad liked the potatoes baked in the oven with cheese and tomatoes) )) He only said that salt can be added. For me, this is a good support, dad liked it)))
As for salt, I was careful and salted less than I like, I was afraid to oversalt, because. the recipe contains cheese, and it is salty, so I decided that it is better to undersalt than overdo it with salt.
You can not close the form at the very beginning with foil, then the potatoes will turn out drier. I liked today's version of the recipe for baked potatoes with tomato, cream and closing the form with foil more!
You can use any spices that you like, you can take special spices for potatoes, or you can limit yourself to salt and pepper. I used rustic spices for potatoes from the island of Corfu, I saw saffron in them, it is he who gives a yellowish color, thyme (thyme), rosemary, the rest I did not recognize ...
As you can see, cooking potatoes baked in the oven, and even with tomato and cheese, is simple and quick, like most dishes on. Of course, potatoes are baked for an hour, but this time you don’t have to stand at the stove, stir, turn over, etc.
Well, how do you like potatoes baked with brynza and tomato ??? Did you like it? I would be glad if you share the link on social networks)
Video recipe - potatoes baked in the oven with cheese.
Next time I want to try adding zucchini and maybe eggplant, I love it very much))) New recipe I won’t write, I’ll just write in the comments to the recipe what happened.
Did you like the recipe? Share with your friends without hesitation, let them enjoy it too! And please share in the comments if everything worked out for you and if everything is clear.
If you have not yet decided what you will serve at the table for lunch or dinner, then bake potatoes with cheese in the oven. The dish turns out not only tasty and fragrant, but also juicy, as the cheese will give its juice to the vegetable slices, and it will become viscous. Brynza is Feta cheese, the difference can only be in the density of the cheese, in its ripening period. The older the cheese, the less viscous it is after baking, but more aromatic! If you have fresh cheese, cut it into slices and put it on potatoes, if it is aged, then grate it with small cells.
Don't forget spices and fresh herbs - I use fresh thyme, but you can substitute dried thyme. So that the potato slices do not remain damp inside, be sure to pour a little warm water into the mold - the slices of the vegetable will draw it into themselves and become crumbly in taste.
So get ready necessary ingredients and let's start cooking!
Peel the potato tubers, rinse thoroughly and cut into slices 0.5 cm thick. Lubricate the baking dish vegetable oil, put the potato slices in a circle in it.
Cut or grate a piece of cheese, put on a potato layer. If the cheese is salty, then no additional salt is needed, and vice versa.
Add a couple of stems of fresh thyme or rosemary, if you don't have it, replace it with dried spices. Preheat the oven to 200-220°C and pour warm water into the mold from the side. Place the potatoes with cheese in the oven and bake for about 30 minutes.
Remove the mold and let the dish cool slightly.
Arrange on plates and sprinkle with chopped fresh herbs. Serve warm while the feta cheese is still stretching.
Happy you!
I recently returned from Transcarpathia, where I spent two weeks. And of course, I tried the local cuisine. Confess, banosh ( corn porridge) I was not impressed, well, I will try in other places. But the potatoes baked on the grill and sprinkled with cheese - very, very much. When I got home, I quickly decided to reproduce the recipe. True, I baked potatoes not on the grill, but in the oven, and my cheese is not real - from sheep's milk, but store-bought - from cow's. But I was very pleased with the result - potatoes soft inside and crispy outside, spicy 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 festive table. Well, if you bake kebabs on the grill, then be sure to throw a couple of potatoes into the fire, and then cook this dish from them - believe me, it will scatter faster than meat.
Compound ( for 2-3 servings):
- medium-sized potatoes - 6 pcs.
- green onion - 3-4 feathers
- olive or sunflower unrefined oil
- cheese - 200 gr.
- salt, pepper - to taste
Cooking baked potatoes with cheese:
For 2-3 servings, thoroughly wash 6 medium-sized potatoes with a brush and pat dry with a towel. Prick the potatoes with a fork in several places, grease each potato sunflower oil and sprinkle with salt on all sides (salt will draw out some of the moisture and the potato skins will become crispy).
Turn on the oven at 200 degrees, but without waiting for it to warm up, put the potatoes in it.
Cook for about 1 hour (test doneness by piercing potatoes with a fork).
Take out the finished potatoes, immediately cut into 2-4 parts, pour over with olive or unrefined sunflower oil and salt and pepper.
I found myself in semi-camping conditions - there was practically nothing to cook on, but 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 him to make it almost every day. Yes, 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.
Tourism neighbors, seeing with what appetite potatoes are eaten, immediately adopted the recipe and also began to cook it, making their own changes each time - they put sausage and sausages there, and stew, and even once saury in oil. And they didn’t add any greens - almost everything that grew under their feet - from banal dill, parsley, cilantro to nettles, beet leaves and grapes.
Upon arrival home, a few days later I decided to cook my favorite potatoes again. Yes, it was not there. Either there was not enough fresh air, or our local cheese is not so spicy and fragrant, or the dish was simply tired, but the children refused to eat.
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.
COMPOUND
1 kg potatoes, 1 onion, 1~2 carrots, 300~400g melted cheese (such as Yantar), 1~1.5 tsp salt, pepper, herbs optional
Peel 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 water. Put to stew on a small fire.
Peel potatoes and chop coarsely. Pour into a saucepan with onions and carrots, salt and pepper to taste.
Simmer over low heat, stirring occasionally, until potatoes are tender.
Take half a tablespoon of melted cheese and dip it into the boiling potato mass.
When all the cheese has dispersed, arrange the potatoes on plates, sprinkle with chopped herbs and serve.
Recipes for second courses with melted cheese sauce:
I don’t know about you, but when I don’t feel like cooking at all, and the family requires not bread and circuses, but much more mundane “something to chew on”, I immediately remember the good old grandmother’s recipe for cooking potatoes. It is done very quickly (namely, this is exactly what I, in fact, need) and the taste is such that you can’t drag small ones from the plate and by the ears. Although, that it was I who dispersed, as they say, "thoughts on the tree" - here's the recipe for this hearty rustic delicacy:
So, we need:
- Potatoes - 4-5 pieces
- Brynza (homemade, cow or sheep) - 2 pieces
- Vegetable oil (preferably fragrant, homemade) - 100 gr.
Peel the potatoes, cut into slices a little less than a centimeter thick each.
Bryndza (fragrant, homemade, such as grandmothers usually sell in the market in thick pieces the size of a palm) rub on a coarse grater, and if strength allows, just break into small pieces. I didn’t have the strength, so for the umpteenth time I had to use a grater.
Put the potatoes on a hot and sunflower oiled deep frying pan, cover it with a lid and simmer until half cooked and an appetizing such golden brown. At the same time, do not forget to periodically remove the lid and stir the potatoes, because you will get a burnt crust instead of an appetizing and ruddy one.
When the potatoes are almost ready, as evidenced by their softness and frequent visits to the home kitchen, sprinkle them with grated feta cheese, mix, cover with the same lid and simmer for about five minutes over low heat so that the feta 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.
