Shepherd's style baked potatoes | Crispy with burduf cheese
(0)
50 min
Under an hour
Sezamo
O rețetă ciobănească autentică și reconfortantă: straturi generoase de cartofi fragezi, brânză de burduf cremoasă și picantă, unt și bacon rumenit, coapte la cuptor până la o crustă aurie desăvârșită.
Ingredients
Preparation method
Ingredient preparation
Wash the potatoes well and boil them in their skins in salted water for 15-20 minutes, until a fork pierces them easily but they remain firm. Allow them to cool slightly, peel them, and slice them into rounds about 1 cm thick.
Preheat the oven to 190°C. Cut the bacon into thin strips or cubes and lightly brown it in a dry pan for 3-4 minutes, until crisp. Crumble the burduf cheese with a fork and mix it in a bowl with the sour cream and dried thyme.
Assembly and baking
Generously grease a baking tray or heat-resistant dish with half of the butter. Arrange a first layer of potato slices, season with a little salt and ground black pepper, then spread half of the burduf cheese and sour cream mixture, followed by half of the browned bacon.
Chef's tip
If the burduf cheese is quite salty, be cautious when adding extra salt to the potato layers.
For an even richer flavor, you can use a mix of fir-bark-aged burduf cheese and a bit of smoked cașcaval.
15 min
Under an hour
