Potatoes with cheese in the oven recipe. Baked potatoes with feta cheese. For sour cream and curd mass

I recently returned from Transcarpathia, where I spent two weeks. And of course, I tried the local cuisine. Frankly, I wasn’t impressed with banosh (corn porridge), 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 the store-bought one 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):

• medium size potatoes - 6 pcs.
• green onion - 3-4 feathers
• unrefined olive or sunflower oil
• feta cheese - 200 gr.
• salt, pepper - to taste

Preparing baked potatoes with cheese:

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.

If you have not yet decided what you will serve for lunch or dinner, then bake potatoes with cheese in the oven. The dish turns out not only tasty and aromatic, but also juicy, since the feta cheese will give its juice to the vegetable slices and become viscous. Brynza is Feta cheese; the difference can only be in the density of the cheese and in its ripening period. The older the cheese, the less viscous it is after baking, but the more flavorful it is! If you have fresh cheese, cut it into slices and place it on the potatoes; if it’s aged, grate it on a fine-mesh grater.

Don't forget about spices and fresh herbs - I use fresh thyme, but you can substitute dried thyme. To prevent the potato slices from remaining damp inside, be sure to pour a little warm water into the mold - the vegetable slices will draw it in and become crumbly to the taste.

So, prepare the necessary ingredients and let's start cooking!

Peel the potato tubers, rinse thoroughly and cut into slices 0.5 cm thick. Grease a baking dish with vegetable oil, place the potato slices in it in a circle.

Cut or grate a piece of cheese and place it on the potato layer. If the cheese is salty, then there is no need to use additional salt, and vice versa.

Add a couple of stalks of fresh thyme or rosemary, if not available, replace them with dried spices. Preheat the oven to 200-220°C and pour warm water into the mold from the side. Place the potatoes and cheese in the oven and bake for about 30 minutes.

Remove the pan and let the dish cool slightly.

Place on plates and sprinkle with chopped fresh herbs. Serve warm while the cheese is still stretching.

Have a nice day!

A tasty and healthy dish. Using my step-by-step recipe, you will quickly and easily prepare baked potatoes in the oven and delight your loved ones with a simple and tasty meal!

We will bake potatoes with feta cheese and tomatoes. I saw such a dish on the Greek island of Corfu - it was simply baked potatoes in slices, and on top of it were pieces of fresh feta. The Greeks call feta a soft cheese, which is better known to us as feta cheese. I was so shocked The simplicity and taste of this dish is what I started experimenting with when I arrived home. Today I present the result of my experiments to your judgment.

Potatoes baked with feta 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 the tomato)
• feta 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 odorless vegetable oil - 3 tablespoons
• baking dish
• foil to cover the pan

Let's start cooking!

I’ll say right away that adding tomato and cream is my improvisation, I used to make 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 slight sourness, and with the addition of cream during baking, the potatoes turned out tender.

My oven baked potatoes took about 1 hour in total.

And the smells... the smells are all over the apartment!!! Even my dad, not a fan of culinary improvisations and experiments, but a supporter of his usual food, said that I wanted to try it, and my dad liked the potatoes baked in the oven with feta cheese and tomatoes) )) He just said that you can add salt. For me this is good support - my dad liked it)))

As for the salt, I was careful and salted less than I like, I was afraid to oversalt, because... The recipe contains feta cheese, but it is salty, so I decided that it was better to under-salt than to over-salt.

You don’t have to cover the mold with foil at the very beginning, then the potatoes will turn out drier. I liked today’s version of the recipe for baked potatoes with tomato, cream and covering the mold with foil better!

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 what gives the yellowish color, thyme (thyme), rosemary, I didn’t recognize the rest...

As you can see, preparing potatoes baked in the oven, and even with tomato and feta cheese, is simple and quick, like most dishes on. Of course, the potatoes are baked for an hour, but during this time you don’t have to stand at the stove, stirring, turning, etc.

Well, how do you like potatoes baked with cheese and tomato??? Did you like it? I’ll be glad if you share the link on social networks)

Video recipe - potatoes baked in the oven with feta cheese.

Next time I want to try adding zucchini and maybe eggplant, I really love it))) I won’t write a new recipe, 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 whether everything worked out for you and whether everything is clear.

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, but 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, all I needed was a saucepan, 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.

COMPOUND

1 kg potatoes, 1 onion, 1~2 carrots, 300~400g processed cheese (for example, Yantar), 1~1.5 teaspoons salt, pepper, herbs optional

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:

This potato casserole with feta cheese is very simple, but with an unusual taste. Its preparation takes little time, so it is perfect both for working days as a main dish, and as a side dish for roasts, for large feasts. Bryndza and sour cream in this casserole take you to the Carpathian hills, and green onions add freshness.b and brightnessb dishesu. Potato casserole turns out juicy, with a pleasant sourness of sour cream and saltinessyu feta cheese.

Before assembling and baking any potato casserole, I almost always, with the exception of gratinand with potatoes, first I cook the potatoes until half cooked and only then lay them out in layers. Then the potatoes turn out tenderthof coursem dish and cooks evenlyher, along with the rest of the ingredients. That's whyI don’t recommend simplifying everything, it won’t take much time, but the result is worth it.

If desired, in addition to green onions, you can also add parsley and dill. And also, the casserole with Carpathian will be very interestingand smoked cheeses. Try it if you have the opportunity.

Ingredients

• 1 kg potatoes, peeled, cut into thin slices (weight of potatoes before peeling)
• 3 tbsp. breadcrumbs
• 20 grams butter, cut into pieces
• Butter for greasing the mold

For sour cream and curd mass:

• 1 egg
• 250 grams sour cream (I use homemade, you can use 20-25% store bought)
• 250 grams feta cheese, crumble by hand
• Salt and ground black pepper to taste
• 1/2 bunch green onions, finely chopped

1) Place the potatoes in a large saucepan, add plenty of water, add salt to taste, bring to a boil and strain.

2) Preheat the oven to 180ᵒC. Grease a heatproof dish with a thin layer of butter. In a deep bowl, mix sour cream, feta cheese, egg, salt and pepper to taste. Beat until smooth.

3) Add green onions to the mixture and mix everything together.

4) Place 1/3 of the potatoes on the bottom of an ovenproof dish. Spread 1/3 of the sour cream and cheese mixture on top and place a second layer of potatoes.

5) Evenly distribute 1/3 of the sour cream and cheese mixture on top.