Baked potatoes with horseradish | Bukovinian tradition
(0)
55 min
Under an hour
Sezamo
O rețetă bucovineană autentică și reconfortantă: cartofi fragezi la cuptor într-un sos catifelat de smântână grasă și hrean proaspăt ras, rumeniți până la perfecțiune.
Ingredients
Preparation method
Ingredient preparation
Peel the white potatoes, wash them thoroughly, and cut them into slices approximately 0.5 cm thick. Parboil them in boiling water with a little salt for 8-10 minutes until slightly softened, then drain well.
In a bowl, mix the sour cream with the finely grated horseradish, crushed garlic cloves, dried thyme, iodized salt, and ground black pepper. Mix thoroughly until you obtain a smooth, creamy mixture.
Assembly and baking
Grease an ovenproof baking dish with half of the butter. Arrange the potato slices in layers, pouring the creamy sour cream and horseradish sauce between them so it coats evenly.
Chef's tip
Adjust the amount of horseradish to your liking: if you prefer a sharper flavor, use fresh horseradish finely grated on a small grater.
The dish is wonderful served on its own as a fasting meal or alongside tender autumn roasts.
15 min
Under an hour
