Baked Young Potatoes with Cottage Cheese and Sour Cream

A delicious standalone dish that we prepare during the young potato season using ingredients we usually have on hand. Serve it with a bowl of green salad, and you have a perfect meatless lunch or dinner.

Details

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

1 kg Potatoes, white
400 g Cheese, cottage cheese
2 piece Egg, fresh
3 spoons Sour cream
2 spoons Dill, fresh
pieces Milk, whole milk
pieces Salt, table
pieces Oil, vegetable oil, canola

Steps

Thoroughly wash the potatoes under running water (scrub them if necessary) and do not peel them.
You can then partially boil the potatoes or bake them in the oven. In the first case, cook them in salted water for about 20 minutes or until they can be pierced with a knife. Be careful not to overcook them. In the second case, toss the potatoes into a greased baking dish, season with salt, and drizzle with oil. Mix well so that all the potatoes are evenly seasoned and oiled, then spread them out in the baking dish. Bake the potatoes in an oven preheated to 180 degrees Celsius until they soften and develop a light golden brown color.
Meanwhile, place the cottage cheese in a bowl and mash it well with a fork. Mix it with sour cream, eggs, and chopped dill (or chives). Add enough milk to achieve a medium-thick mixture, and season to taste with salt, ground pepper, and nutmeg.
If you boiled the potatoes, drain them well and transfer them to a baking dish greased with butter or oil. Whether boiled or baked, pour the prepared mixture over the potatoes in the baking dish and bake in the preheated oven for another 20 to 30 minutes, or until the topping turns a nice golden brown and is baked through.

Nutrition Information (Per 100g)

Calories: 84.77 kcal
Fat: 2.08 g
- Saturated Fat: 0.73 g
Carbohydrates: 10.03 g
- Sugars: 1.47 g
Protein: 4.34 g
Fiber: 1.22 g