Baked potatoes with sour cream and smoked moss



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  • 1kg of potatoes,
  • 4 eggs,
  • 200ml sour cream,
  • 150gr cheese,
  • 250gr moss,
  • salt,
  • pepper to taste

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Baked potatoes with sour cream and smoked mussels:

Boil the potatoes and peel them, in a pan greased with butter we put the sliced ​​potatoes, sprinkle with salt, then the sliced ​​muscle, the sauce made of sour cream and 100g cheese, salt and pepper to taste. Layers are formed, and the last layer must or potatoes. Put in the hot oven for 45 minutes, then add the grated cheese and leave for another 2-3 minutes.


For the gratinated potatoes in the recipe below, we used 5 types of cheese, as I said, but you can use whatever cheeses you like. And as many as you want. What's the idea: for au gratin potatoes you should use fatty cheeses, which melt easily and give a very good flavor to the recipe. Cow curd, feta or Telemea cheese have no chance.

What cheeses do we recommend for au gratin potatoes?

Delaco cheese, camembert, brie, gorgonzola (for the strong), cheddar (for personality) and parmesan. If you want to Romanianize these potatoes a bit, you can use bellows cheese. We've never made potatoes au gratin with bruduf cheese, so we don't know how they are, but that's an idea.

Well, in order for our recipe for baked potatoes to come out in the oven, you definitely need sweet cream. Sour cream, even if you choose with more fat, changes the taste of the potatoes and prevents the cheeses from binding / mixing.

A sweet cream with 15% or 23% fat is perfect for this simple recipe for au gratin potatoes. Now that we've clarified things, let's start cooking! Are you ready?


Baked potatoes with sour cream & # 8211 in the oven

Baked potatoes with sour cream & # 8211 in the oven. New or old potatoes, golden and tasty. With a soft and creamy interior and a crispy crust, crowned by a generous portion of sour cream with parmesan.

If you like baked potatoes, you will surely be delighted by this recipe. I prepared them with old white potatoes but soon new potatoes will appear on the market. Here's what you can do with them:

New baked potatoes with mushrooms and garlic (recipe here)

or potatoes stuffed with cheese (recipe here)

We really like potatoes and we cook them often. Once upon a time, our grandmothers used to make simple baked potatoes for us, in the oven tray on the stove, covered with pan pans. What a taste and aroma they had & # 8230 We eat them the same way, with a word of sour cream or a piece of butter and sprinkle with a little salt.


For the delicious baked potatoes with smoked and sour cream, wash the potatoes, clean them, cut them in 2 lengthwise and with a teaspoon take them from the core and make a hole.
Grease a pan with oil and place the potatoes with the hole down, then put the tray in the oven for 30-35 minutes.

Meanwhile, cut the bacon into slices and fry in a little oil, and cut the green onion into slices (less leaves).
After the potatoes are cooked, fill them with slices of bacon, put a teaspoon of sour cream and garnish with slices of green onions and pepper flakes (I finely chopped half a hot red pepper, I wanted spicy) .

Baked potatoes with smoked and sour cream can also be decorated with bell peppers, donuts or tomatoes.


Baked potatoes with sour cream, wine and garlic

Romanians like it to have on the table beautifully decorated for Christmas as many pork dishes. Toba, piftia, caltabosul, sarmalele, sausages and pork steak are the most common dishes on the menu for the winter holidays. Obviously we can find enough arguments against a menu that abounds in pork, fatty and heavy dishes, but it is everyone's choice after all. I will only offer you a slightly lighter pork steak recipe and a garnish to accompany it. We start with the garnish: baked potatoes with sour cream, wine and garlic. It is, in fact, a potato gratin, a kind of Gratin dauphinois, only it involves dry white wine, and on top we put grated Parmesan cheese, for an appetizing and tasty crust.

For the holiday meal, you can prepare the gratin beforehand and just heat it at the right time. If you don't have Parmesan cheese and you can't bear to spend too much money on it, you have the option of using a fatty and slightly hot cheese (like Dobrogea).

An even more consistent variant of baked potato garnish is the Gratin with Gruyere cheese and sage.

Ingredients (for 6 servings):
& # 8211 1.2 kg potatoes
& # 8211 butter 15 g
& # 8211 garlic 6 puppies (15 g)
& # 8211 liquid cream 200 ml
& # 8211 dry white wine 100 ml
& # 8211 parmesan race 50 g
& # 8211 salt, pepper

Preheat the oven to 180 degrees Celsius. Cut the potatoes into thin slices (preferably with a Borner-type grater, to make your work easier and for the slices to be of equal thickness). Grease a larger bowl of Jena with butter. Place the sliced ​​potatoes, and sprinkle the garlic through the press between them. Mix dry white wine and sour cream in a bowl, along with a pinch of salt and a little ground pepper. Pour the mixture lightly over the potatoes. Sprinkle with grated Parmesan cheese on top.

Cover with aluminum foil and put in the hot oven. Leave for 45 minutes, then remove the foil and raise the temperature to 200 degrees Celsius. Leave for another 35-45 minutes or until the potatoes are well penetrated, and on top you have a reddish parmesan crust. Serve the gratin hot.



Comments:

  1. Frederico

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  2. Digor

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  3. Shara

    A great theme

  4. Mavi

    Yes, quite an interesting article.



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