Baked potato casserole with telemea cheese and dill
(0)
55 min
Under an hour
Sezamo
O rețetă românească autentică și plină de savoare: straturi fine de cartofi fragezi, telemea sărată și o cremă bogată de ouă cu smântână, rumenită perfect la cuptor cu mărar proaspăt.
Ingredients
Preparation method
Preparing the ingredients
Wash the potatoes well and boil them in their skins in salted water for about 20-25 minutes, until tender when pierced with a fork. Allow them to cool slightly, peel them, and slice them into medium rounds.
In a large bowl, whisk the eggs, then fold in the sour cream, a pinch of salt, and freshly ground black pepper. Grate the cow's milk telemea cheese using a coarse grater.
Assembly and baking
Preheat the oven to 180°C. Grease a baking dish or ceramic dish with half of the butter. Arrange a first layer of potato slices, sprinkle generously with grated telemea cheese, and add a little finely chopped dill.
Chef's tip
For an even richer flavor, you can mix the cow's milk telemea with a bit of sheep's milk telemea or burduf cheese.
Do not overboil the potatoes before baking; they should hold their shape when sliced to create neat, well-defined layers.
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