Creamy young potatoes

Category: Culinary recipes

Ingredients

Potatoes young 1-1.5 kg
Drinking cream
(can be replaced with liquid sour cream,
but the taste will lose)
1 tbsp.
Dill generous handful
Salt taste

Cooking method

  • Peel the potatoes, cut them into thin slices.
  • Put the potatoes in a refractory pot with a lid, or better in a ceramic or clay pot, add salt, add finely chopped dill.
  • If the dill is your own and you can pinch off a couple of umbrellas from it, put the umbrellas on top.
  • Fill with cream. Shake the pan to mix the cream evenly with the potatoes.
  • We put in a preheated oven and simmer until tender
  • Correctly oven-baked potatoes will be the color of a tea rose and will spread a magical aroma.

Cooking program:

Preheat the oven to 180-200 degrees

Note

Let us pamper ourselves with simple summer meals!

Serve with a salad of fresh tomatoes, cucumbers and herbs.

Bon Appetit!

Caprice
Quote: Agnessa

We put in a preheated oven and simmer until tender
Under the lid?
Agnes
Yes, of course under the cover. I think I mentioned the cover. Otherwise, everything will run away.

This amount of potatoes is stewed for at least 1 hour.

If there is no dill, you can add a little bit of ground nutmeg, on the tip of a knife.

It goes well with fresh salad and boiled veal, cut into thin slices.
fugaska
you must try to cook in a slow cooker. once baked potatoes - it turned out very tasty. but with cream I think it will be softer

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