Sliced potatoes baked in the oven. Potato stuffed with smoked fish

bonappetit.com

Ingredients

4 large potatoes;
salt - to taste;
30 g butter.

Cooking

Rinse potatoes and pierce with a fork several times on all sides. Lubricate olive oil, salt, season with spices.

Place the potatoes on the oven rack, preheated to 180°C, and bake for 60-75 minutes. Check readiness with a fork: the potatoes should be soft.

On each potato, make a longitudinal cut, sprinkle with salt, pepper and put a piece of butter.

delish.com

Ingredients

900 g potatoes;
2 tablespoons of olive oil;
4 garlic cloves;
salt - to taste;
ground black pepper - to taste;
½ bunch fresh rosemary.

Cooking

Rinse the potatoes well and cut in half or quarters if the tubers are too large. Place potatoes on a baking sheet, drizzle with oil, sprinkle with minced garlic, salt, pepper and chopped rosemary. Leave a few sprigs of rosemary for serving.

Heat olive oil over medium heat. Saute chopped onion and garlic on it. Then put the minced meat in the pan and cook for a few minutes. Add flour and stir. Add vegetables, broth, water, thyme, oregano, pepper and salt. Bring to a boil and cook, stirring occasionally, for about 2 minutes, until the filling has thickened.

Lay the potato skins on a baking sheet and stuff them with the meat mixture. Place the cooled puree in a pastry bag fitted with a star tip and cover the filling with it. Bake in a preheated oven at 180°C for 15-20 minutes until the puree is browned around the edges.

delish.com

Ingredients

3 large potatoes;
5 tablespoons of olive oil;
1 tablespoon dried garlic;
1 tablespoon Italian herbs;
salt - to taste;
ground black pepper - to taste;
50 g of grated parmesan;
a few sprigs of parsley.

Cooking

Rinse potatoes well and cut into long thin slices. Put them on a baking sheet, pour oil, sprinkle with seasonings and mix. Lay potatoes skin side down and sprinkle with grated parmesan.

Bake in a preheated oven at 200°C for 25-27 minutes until potatoes are crispy golden crust. Sprinkle chopped parsley over baked potatoes and serve with Caesar dressing or your choice.

sugardishme.com

Ingredients

4 potatoes;
2 ¹⁄₂ tablespoons of olive oil;
1 tablespoon of salt;
2 heads of broccoli;
100 ml skimmed milk;
½ teaspoon cornstarch;
100 g grated hard cheese.

Cooking

Rinse the potatoes and drizzle the tubers with a tablespoon of olive oil. Pierce potatoes on all sides with a fork and season with salt. Place the tubers on the oven rack and bake at 220°C for 45–50 minutes.

10-15 minutes before the end of cooking, put the broccoli florets on a baking sheet, pour a tablespoon of oil, lightly sprinkle with salt and put in the oven.

In a small saucepan, combine milk and cornstarch. Bring to a boil over medium heat, then add the remaining butter and cheese. Cook, stirring constantly, until the sauce is thick and smooth.

Transfer to a serving platter, cut off the top, place the broccoli on top and pour over the cheese sauce.

delish.com

Ingredients

3 large potatoes;
4 tablespoons of olive oil;
salt - to taste;
ground black pepper - to taste;
30 g butter;
3 large eggs;
50 g grated cheddar;
3 slices of bacon;
2 green onions.

Cooking

Rinse the potatoes well with a stiff brush. Pierce the tubers on all sides with a fork, drizzle with olive oil and sprinkle with salt and pepper. Set for 8 minutes.

Put the slightly cooled potatoes on a baking sheet covered with parchment, cut off the top and remove the core with a spoon. In the resulting hole, put a piece of butter, egg, cheese and chopped fried bacon. Sprinkle with chopped onion.

Fill the other potatoes in the same way. Bake in a preheated oven at 180°C for 20-25 minutes until egg white won't turn white.

bbcgoodfood.com

Ingredients

6 large potatoes;
2 tablespoons of olive oil;
salt - to taste;
85 g butter;
1 tablespoon of mustard;
6 green onion feathers;
230 g grated hard cheese;
600 g canned beans.

Cooking

Rinse potatoes, brush with olive oil and sprinkle with salt. Put on a baking sheet and put in an oven preheated to 200 ° C for 1 hour.

Cut the slightly cooled potatoes in half lengthwise. Scoop out most of the pulp with a spoon. Mix it with butter, mustard, salt, minced onion, ⅔ cheese and beans. Stuff the potato skins with the mixture, sprinkle with the remaining cheese and bake for another 30-40 minutes.

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Russian potatoes are the queen of vegetables, the second bread. Almost no feast is complete without it. The potato is one of the most nutritious foods despite the fact that it contains virtually no fat. There are a lot of dishes with potatoes, but now we propose to draw your attention to baked potatoes. Baked potatoes in the oven are an excellent side dish, ideal for vegetables, meat or fish. Baked potatoes can be cooked with various seasonings, cheese, herbs, butter, sour cream, etc. Perfectly cooked baked potatoes have a crispy crust and tender airy flesh.

Nutritionists recommend adding baked potatoes to your diet because they contain a large number of fiber that helps long time maintain a feeling of satiety. Fiber also helps improve digestion, so regular use baked potatoes favorably affects the work of the gastrointestinal tract.

Baked potatoes are loaded with nutrients and powerful antioxidants, compounds that fight free radicals. Overall, this cheap and widely available vegetable is an excellent source of a variety of vitamins, including vitamins C and B6, which boost immune function. Roasting potatoes does not reduce the content in it at all. useful substances. In addition to stimulating immune function, baked potatoes have a beneficial effect on nervous system, relieves fatigue and muscle cramps, and helps fight high blood pressure and indigestion. In addition, baked potatoes in the oven help control the amount of fluid in the body due to the high content of sodium and potassium. The best way to preserve these nutrients - bake the potatoes with the skins on. In contrast, slicing potatoes before boiling reduces the amount of potassium by 75%.

It is worth noting that care should be taken when choosing the potatoes you are going to bake. So, green potatoes contains alkaloids such as arsenic and is therefore considered poisonous. For baking, it is recommended to use varieties of potatoes with low content water and high content starch. Try to use root vegetables of the same size. And, of course, don't forget to prick the surface of the potato with a knife or fork before cooking - this procedure allows the steam that forms inside the vegetable to come out. If this is not done, the steam pressure can cause the potatoes to explode. Baking potatoes in the oven takes longer than, for example, boiling or frying - however, while the potatoes are cooking in the oven, your hands are completely free, and no dish from this vegetable can compete with the amount of nutrients with a baked potato.

When we talk about baked potatoes, then we immediately imagine how it is wrapped in shiny aluminum foil. It is believed that baking potatoes in foil helps them cook faster, as aluminum conducts heat well and then stores it. Foil helps keep longer hot temperature cooked food when it comes out of the oven. Foil-wrapped potatoes can stay hot for a longer period of time. Wrapping potatoes in foil also results in softer skins rather than crispy ones. Baked potatoes in foil are also convenient to store for later heating. Serve baked potatoes with traditional toppings such as butter, sour cream, green onion or grated cheese. Enjoy baked potatoes on their own or use them as a side dish.

Baked potatoes in foil

Ingredients:
4 medium potatoes,
vegetable oil,
salt and pepper to taste.

Cooking:
Preheat oven to 200 degrees. Grate potatoes with vegetable oil, sprinkle with salt and pepper and prick the surface with the tines of a fork.
Wrap potatoes in foil and place on a baking sheet. Bake for 45 to 60 minutes until tender and crispy.

Baked potatoes in foil

Ingredients:
4 medium potatoes,
40 g butter,
4 teaspoons garlic powder
2 teaspoons of salt.

Cooking:
Preheat oven to 200 degrees. Place 4 squares cut out of aluminum foil on a baking sheet. Rinse potatoes thoroughly. Cut each potato in half lengthwise and place on a foil square. Brush 1/2 tablespoon oil on the cut side of each potato half, then sprinkle with garlic powder and salt. Place potato halves together and wrap tightly in foil.
Bake potatoes in the oven for 40 minutes or until done.

Potatoes prepared according to the following recipe have a crispy golden skin and tender flesh. Oiling the potatoes protects the skin from excessive dryness and adds flavor that makes the dish more palatable.

Ingredients:
4 medium potatoes,
4 teaspoons of vegetable oil,
40 g butter,
150 g grated cheese
2 teaspoons of salt
black pepper to taste.

Cooking:
Preheat oven to 150 degrees. Rinse the potatoes thoroughly and prick the skin several times with a knife or fork. Rub potatoes with oil and then with salt.
Place the potatoes in the oven and bake for 90 minutes until golden brown. 5 minutes before readiness, remove the potatoes from the oven, make a small indentation on the top with a knife or fork, add a piece of butter, sprinkle with grated cheese, black pepper and return to the oven.

Baked potatoes in the oven are always a simple and inexpensive side dish. The versatility of this vegetable allows you to cook from it a variety of variations of dishes. One way to cook potatoes in the oven is to roast them whole.

Ingredients:
4 medium potatoes,
vegetable oil,
salt.

Cooking:
Preheat oven to 175 degrees. Wash the potatoes thoroughly with a stiff brush under cold running water and dry. Using a fork, make 8 to 12 deep holes over the entire surface of the tubers. Brush potatoes with vegetable oil and sprinkle with salt. Spread on a baking sheet, place it on the bottom rack and bake for about 1 hour 15 minutes, until the skin is crispy.

A very simple, but tasty and satisfying dish can be prepared from potatoes and mushrooms. The original performance allows you to use this recipe in holiday menu, and hostesses who like to surprise loved ones and guests should definitely take note of this dish.

Ingredients:
6 medium potatoes
10 fresh mushrooms
10 g dill,
2 tablespoons of vegetable oil,
3-6 cloves of garlic
salt and pepper to taste.

Cooking:
Peel the potatoes and make deep cuts across the length of the roots with a knife, without reaching the end.
Wash mushrooms and finely chop. Finely chop the dill. Mix mushrooms, dill, pepper, salt and vegetable oil.
Carefully fill in the cuts in the potato mushroom stuffing. Arrange the potatoes in a baking dish so that they are close to each other. Place garlic cloves between potatoes. if you love fried garlic add more garlic.
Cover the mold with foil and bake the potatoes in a preheated oven at 180 degrees for 30-40 minutes.
5-7 minutes before readiness, you can remove the foil, increase the temperature and continue to bake the potatoes until golden brown.

Good fillers for low-calorie potatoes are greens and garlic, poultry, mushrooms and vegetables. It is with vegetables that our next recipe will be. The carbohydrates found in potatoes will fill the body with energy, and the fiber found in vegetables will help improve the absorption of these carbohydrates.

Stuffed potatoes in the oven

Ingredients:
4 medium potatoes,
500 g vegetables (e.g. carrots, broccoli, onions)
180 g sour cream
1/2 teaspoon garlic powder
150 g cheese
greens to taste
vegetable oil,
salt and black pepper.

Cooking:
Preheat oven to 200 degrees. Rinse potatoes thoroughly. Grate potatoes with vegetable oil and season with salt and pepper. Prick the skin of the potato with a fork and then place on a baking sheet. Bake until cooked through for about an hour, depending on the size of the potatoes.
Toss finely chopped vegetables with oil, salt and pepper and arrange in a single layer on a baking sheet lined with baking paper or foil. Bake for about 15-20 minutes, stirring occasionally.
Remove potatoes and vegetables from oven. Let the potatoes cool for about 20 minutes. Using a towel, press down on the center of each potato to form an indentation at the top. Do this carefully so as not to damage the skin.
Submit vegetable stuffing into a bowl, add sour cream, garlic powder, herbs, half of the cheese and mix. Season to taste with salt and pepper and stuff the potato halves. Sprinkle the remaining cheese on top.
Bake in oven for 15-20 minutes until cheese is melted.

As long as you have some potatoes in your inventory, you will always know that you have at least a few options for lunch and dinner. Served with butter, vegetables, meat, or on its own, oven-baked potatoes are always tasty and satisfying, with a variety of variations that make them fresh and desirable every time. More more dishes from potatoes you will find on our website.

Since the potato came to us from America, it has become the most popular and beloved treat for many generations. People have learned how to make a lot of goodies out of potatoes, cooks from all countries add it to most meat and vegetable dishes. Potatoes in the oven deserve special attention, because, in addition to the benefits mentioned, it becomes more fragrant, tender and tasty. The recipe for potatoes in the oven should be adopted by every housewife, since today potatoes in the oven can decorate any table. Moreover, when thinking about how to cook potatoes in the oven, it should be borne in mind that adding just one additional ingredient significantly changes the recipe of the final dish. There are, for example, such dishes: potatoes with meat in the oven, potatoes in the oven with chicken meat, potatoes with mushrooms in the oven, potatoes with minced meat in the oven, potatoes with pork in the oven, potatoes in the oven with cheese. Moreover, the recipe for potatoes with meat in the oven also varies depending on what kind of meat is used in the preparation of this dish. Different meats require different temperature regime, cooking time, associated spices, etc.

On our site you can find recipes that interest you with photos of dishes. For example, when planning to cook a dish "potatoes in the oven", a photo of this delicacy will help you understand how it should look in the final version. If you have conceived something more complicated, for example, “potatoes with meat in the oven”, a photo of such a dish will be all the more useful to you. It should be noted that all variants of the “potatoes in the oven” dish with a photo win and immediately acquire their admirers. Undoubtedly, there are many such among our readers. Therefore, if you succeed in your version of the “potatoes in the oven” dish, feel free to send us the recipe with a photo, and we, in turn, will share it with other lovers of this delicacy. Or a variant of the dish “potatoes with chicken in the oven” with a photo, the recipe of which is your invention, can also be offered to other visitors to our site.

The most interesting and common potato recipe is oven-baked potatoes. Many people know how to bake potatoes in the oven, but it's still worth checking out our recipes. There you will find a lot of interesting things, and perhaps discover something new for yourself.

To help the hostess, there are also some tips for storing, preparing and cooking potatoes in the oven:

Store potatoes in a dark and cool place, but not in the refrigerator.

Potatoes stored in the light increase the content of the harmful substance solanine.

So that the peeled potatoes do not darken, they must be put in cold water. But you should not keep peeled potatoes for a long time in cold water, as this leads to leaching of starch, and this in turn worsens the taste.

Green and sprouted potatoes must be peeled before cooking.

You do not need to stir dishes with potatoes often, as this increases the loss of vitamins.

Dishes with potatoes and vegetables should also not be heated for a long time and reheated repeatedly. This not only reduces the nutritional value, but also worsens the taste of the dishes.

You should not eat green potato tubers, so as not to harm your health.

Oddly enough, but the most simple recipes for some reason, they turn out to be the most delicious and healthy. There are probably hundreds, if not thousands, of all kinds of potato recipes, but oven baked potatoes remain almost the most delicious dish. I offer a delicious and quick recipe for baked potatoes.

Recipe 1. How to bake potatoes in the oven SIMPLY

1 kg. potatoes
2 garlic cloves
mild red pepper seasoning
olive or sunflower oil

We clean potatoes. It is best to take medium-sized tubers of approximately the same size. Cut each potato in half.
We take a baking sheet, pour a little olive or sunflower oil on it.
Dump the potatoes on a baking sheet (you don't need to lay them out carefully).
Copiously, but in moderation, sprinkle with salt. By the way, to make the potatoes really tasty, we use sea or regular crude salt. Purified salt looks beautiful on the table, but not so much for health and taste.
We crush the potatoes with seasoning of mild red pepper, it is also called paprika. It is paprika that gives baked potatoes a beautiful ruddy color and a special taste. Therefore, it is desirable that the seasoning be finely ground, although if pieces of red pepper come across, it’s not scary.
With hands, we make a small massage of the potatoes so that the oil, salt and seasoning are evenly distributed over it.
We put the tray in the oven. We bake potatoes for 25-30 minutes at a temperature of 200-250 C. It is clear that the cooking time may vary depending on the variety and size of the potato. Young potatoes bake faster.
When our fragrant and tasty baked potatoes become soft, we take them out of the oven. Put on a dish, sprinkle with finely chopped garlic and decorate with herbs. If it is out of season and there is no fresh or frozen greens, then dried dill is quite suitable.

Recipe 2. Potato baked in the oven with cumin in the oven (slices)

We need 4-5 potatoes, vegetable oil, cumin. Thoroughly wash the potatoes and cut them into slices (the thinner, the faster they will cook and bake better). Mixing potato wedges with oil and cumin. We spread the slices on a form previously greased with vegetable oil. Bake in the oven at 220 degrees for about an hour. Cumin will give the taste of potatoes piquancy.

Potato wedges can be served with mayonnaise, but it is better to cook the simplest sauce: a few tablespoons of sour cream, in which the head of garlic is grated. Amazingly tasty, satisfying and at the same time affordable!

Recipe 3. How to bake potatoes with garlic in the oven

potatoes - 8 pcs,
garlic,
vegetable oil,
parsley or dill,
salt pepper

Wash potatoes, peel. Make several cuts on each potato, without cutting through to the end, so that the potato does not fall apart, but opens up a little in the form of a fan.

For garlic sauce: put finely chopped parsley or dill in a bowl, add garlic passed through a garlic squeezer or finely chopped garlic, add vegetable oil, salt and pepper to taste.

Lubricate the potatoes well with the resulting sauce, also trying to coat the cuts and place on a greased baking sheet.
Bake in the oven until done.

Recipe 4. Potato baked in foil in the oven

Potatoes baked in the oven in foil are very easy to prepare. But its taste is amazing, and the aroma is impossible to describe in words!

8-10 flat potato tubers,
1 head of onion,
100 g sour cream
3 garlic cloves,
dill greens,
foil.

Rinse the potato tubers very thoroughly, wrap each individually in foil and bake in the oven until tender. Baking time will depend on their size. On a potato, right through the foil, make a cross-shaped incision. Next, to stretch its pulp, stick a fork into it, and make a few turns with it.

Mix chopped garlic with sour cream. Finely chop the onion and fry in vegetable oil. Spreading the foil a little, put a little fried onion in the middle of each potato, pour over the cooked sour cream sauce and sprinkle with finely chopped dill. The dish is ready.

Recipe 5. How to bake potatoes with lard in the oven

It is impossible to refuse potatoes baked in the oven according to this recipe, because it turns out to be very fragrant and tender. You can eat it right away, or you can take it ready to take on the road or on a picnic.

3 thin slices of smoked lard or brisket are taken for 1 potato,
salt, pepper - to taste,
foil.

Peel the potatoes and cut them in the middle into 1 equal parts. It can be lightly salted if lightly salted lard is used, and peppered.

On one half of the potato (in place of the cut), put a piece of bacon, cover with its second half. Next, take a piece of foil on it, put a piece of bacon, put the halves of potatoes on it, on them - another piece of lard. Raise the edges of the foil to the top and connect, twisting them tightly. . Put all this on a wire rack in the oven and bake at a temperature of 100-110 degrees from 30 to 50 minutes (depending on the size of the potatoes).

Recipe 6. How to bake potatoes in their skins in the oven

1. There is probably no person in the world who does not like baked potatoes with a crispy crust and tender, fluffy flesh with something very tasty and melted inside.
First you need to preheat the oven to 190 gr C. For 2 servings, rinse well two large potatoes weighing approximately 225-275 gr. Dry them thoroughly and dry them with a towel, and then set them aside as long as possible so that they are completely dry. Then pierce the skin several times with a fork, pour oil over each potato and rub the skin with it.

2. Then rub some sea salt in - this will cause the peel to lose some moisture and get crispy.

3. I used to put potatoes in hot oven, but over time I found that if I put them in a colder oven and cook longer, the peel will turn out crispier. So put the potatoes right in the middle of the oven on the shelf and bake for 1 ¾ - 2 hours depending on the size of the potatoes until the skins are crispy.

4. When the potato is ready, cut it in half lengthwise. Then loosen the flesh inside with a fork, add a lot of butter and it will melt and gradually disappear into lush clouds of potato pulp. Add sea salt, black ground pepper and serve as is or with toppings of your choice. Serve immediately as potatoes lose their crispness quickly.

Recipe 7. Potato baked with mushrooms, cheese, sour cream

4 large potatoes,
2 large onions
500 g of mushrooms (I have honey mushrooms, but porcini, butternut squash, and even champignons will do),
a glass of sour cream
150 gr Dutch cheese,
butter,
salt pepper.

	Grease the baking dish butter
	Spread thin circles of potatoes in 2 layers,
	cut into half rings onion. We add salt.
	Finely chop the mushrooms, fry a little in a separate pan, spread on potatoes with onions. Salt the layer, taking into account the fact that the potatoes have already been salted. Sprinkle with ground pepper to taste.
	Pour in sour cream.
	We rub the cheese on a fine grater on top and send the form to the preheated oven for 40 minutes.

The same can be done in a pot, in portions. Serve delicious with vegetable salad or plastics of tomatoes.

Recipe 8. How to bake potatoes with chicken in the oven

One of the simplest and quick recipes cooking whole chicken in the oven. Chicken baked in a sleeve with potatoes, onions and garlic. The chicken turns out to be baked until golden brown, very juicy and fragrant, and most importantly - immediately with the original side dish.

Chicken - 1 pc.
Onions - 2-3 pcs.
Garlic - 1 head.
Potatoes - 5-6 pcs.
Spices for chicken (or a ready-made set, or: suneli hops, saffron, red pepper, or, if someone does not like spicy, ground paprika)
Salt, black pepper

It is better to take a chicken carcass chilled, but frozen will also fit. If you have a frozen body at your disposal, we defrost it at room temperature. In water, and especially hot, do not poke the body!

A. Marinate the chicken

In general, everyone, as they say, is a master. For pickling, you can use a saucepan, a basin, or whatever your heart desires, but I always marinate bodies for baking in bags, because I think that: 1) less washing dishes; 2) meat, poultry, fish are better marinated in it, since everything is more or less airtight.

So, put the chicken in a clean, whole package, squeeze 3-4 cloves of garlic onto it with a garlic press, sprinkle with salt, black pepper, chicken spices (everyone experiments here, but I usually use either a ready-made set, or: suneli hops, saffron , red pepper, or ground paprika). When you have prepared your bouquet of spices, pour a small amount of vegetable oil over the whole thing in order to bind the spices and in order to make it easier to coat the chicken with them. In general, you can mix all the spices, garlic, salt with butter in a separate plate and then spread it, but then the chicken recipe will lose the title “the easiest way to bake chicken in the oven”

And then, evenly wipe the rest of the body. When rubbing - pay attention to those parts of the carcass where you can climb with your fingers (neck, spaces between the skin and fillet, etc., etc.), because the more thoroughly you rub it, the more aromatic it will be ready meal.

As soon as the process of rubbing our chicken is over, we wrap it in our bag, leave it to marinate right in the sink for 30-40 minutes, and cook the vegetables. We clean the potatoes and onions, the garlic remaining from the head, peel to whole cloves.

B. Bake chicken in the sleeve

Place a baking sleeve on a baking sheet (in this case, I used a bag), and put the chicken carcass in it, and around it - peeled and halved potatoes, cut into quarters - onions and all the whole garlic cloves. Chicken and vegetables are placed in such a way that the upper (breast) part of the chicken does not overlap with vegetables. You can add a couple of garlic cloves inside the chicken, but I don’t recommend putting vegetables there, because the chicken may not be baked!

We clamp the upper part of the sleeve (baking bag) with a special ribbon so that there is a small margin and the chicken bag does not touch tightly. At the top of the package - we make a few small holes so that steam comes out of the package. For a good roasting of the chicken, you need hot air to circulate inside the sleeve. After completing this procedure, place the baking sheet with chicken, potatoes and onions (! Required) in an already preheated oven, after which the temperature can be slightly reduced.

Roast the chicken until cooked and until such a beautiful crust forms. Be guided by the time yourself, because each oven has its own peculiarity.

So, after our chicken is completely baked, we transfer it from the baking sheet right in the baking sleeve to a wide shallow plate, and already there, carefully cut and remove the sleeve, and we get a great ready-made dish immediately with a side dish!

Serve freshly baked chicken immediately on the table! A cold dish will no longer be so intoxicatingly fragrant and tasty!

Recipe 9. Potatoes with meat baked in the oven under a cheese crust

Potato - 2 kg
Meat - 500 g
Carrots - 3-4 pieces
Onion - 2 pcs
Garlic - 5 tooth.
Dill - 100-150 g
Parsley - 100-150 g
Hard cheese - 200-300 g

I cook this creation when I don’t want to mess around for a long time and I want to have a delicious meal.
The main ingredients are meat (in case of budget option minced meat is also good), potatoes, carrots, dill, parsley, onions, garlic, mayonnaise, cheese.

I pour vegetable oil into a deep baking sheet, so that there are no unlubricated areas, but you should not overfill. On a baking sheet I put a layer of meat (cut into small pieces) or a layer of minced meat.

Soak meat or minced meat for 5 - 10 minutes in a small amount soy sauce.

The next layer is a mixture of pre-prepared vegetables, namely: carrots grated on coarse grater, finely chopped onion, parsley, dill. I add a little mayonnaise to the chopped vegetables, add salt, mix and put on a baking sheet.

I make the third layer from a mixture: potatoes, cut into thin slices or slices, garlic squeezed out with a garlic press, mayonnaise, salt. It will taste better if you add spices. Seasonings are well suited - hops-suneli, flexible, universal ("Maggi", "7 dishes", etc.) Place on a baking sheet and put in the oven. If the potatoes are not lubricated with mayonnaise, then in the oven it dries up and top part won't be juicy.

Under the influence of temperature, liquid comes out of the ingredients, but this does not matter. During baking, the liquid evaporates. Cooking in the oven for about 40 - 50 minutes, depending on the temperature. You can navigate by smell, as well as by the type of potato. 10 - 15 minutes before readiness, we take out a baking sheet and sprinkle the dish with grated cheese and into the oven. That seems to be all!

This dish is very versatile, you can add different ingredients depending on what's in the fridge. Sometimes in vegetable mix I add chopped mushrooms.