Potato casserole branzov from Sergey Kalinin

Description

Offer just a wonderful dish from chef Sergey Kalinin. Sergey offered a mini-zapekanok with three different fillings. I represent two of them (the second will be in the next recipe). The third option I also describe, but personally I didn't make it because my husband and dotse third filling would not like it. Comes out incredibly delicious and I'm sure this hot appetizer will not leave anyone indifferent!

Ingredients

Potatoes

5 piece
Salt

1 tsp
Rosemary

1 tsp
Thyme

1 tsp
Vegetable oil

3 Tbsp
Mozzarella

70 g
Garlic

2 tooth
Dill
Black pepper
Cheese

150 g
Sour cream

2 Tbsp

Cooking

Well my potatoes.

Pour into a bowl of vegetable oil

In a mortar grind the salt with dried rosemary and thyme

Stir salt and spice oil

Potatoes cut in half and blotted with paper towels

Pierce with a fork several times

Sent to the flavored oil and mix well.

Lay the potato slices down on the laid parchment baking sheet and send in a preheated 200 degree oven for 30-40 minutes. Sergey Kalinin recommended to bake potatoes 20 minutes. But, from personal experience – you need 30-40, depending on size of potatoes.

While baked potatoes, prepare the filling. Cheese mash with a fork. Add chopped dill, pressed garlic, freshly ground black pepper and sour cream. Mix well.

Mozerella three on a coarse grater. You can take cheese, but mozzarella would be tastier.

Meanwhile, the potato is cooked.

Spoon remove the middle.

Extracted potatoes well mash with a fork or potato masher and mix with branzov filling. Try and, if necessary, doselevel. Usually desalinate is not necessary, since cheese is quite salty.