Creamy potatoes with cheese and garlic in the oven

Wash the potatoes. Cut into thin rings, transfer to a bowl.
Add salt, pepper, garlic powder, mix.
Pour cream and melted butter, add cheese, mix well.
Grease the mold with vegetable oil.
Form "turrets" of potatoes and put them in a mold. Pour the cream on top, which remained at the bottom of the bowl.
Bake in a preheated oven to 190-200 C for 45-50 minutes .
Sprinkle with herbs when serving.

Despite the current popularity of potatoes, there was a time when people considered this vegetable poisonous. Along with tomatoes and eggplants, potatoes belong to the Solanaceae family, some of which are actually poisonous. Today, potatoes, due to their versatility and cheapness, belong to one of the most popular crops available all year round.
Potatoes are a starchy vegetable from the Solanaceae family. The underground part of the plant, which is called the tuber, is used for food. Potatoes are the fourth most popular food crop in the world. Its fame is second only to rice, wheat and corn.
Several hundred varieties of potatoes are known today. They vary in size, shape, color, smell and starch content. As they mature, young and old potatoes are distinguished. The peel of most ripe fruits is brown, yellow or reddish, it can be smooth or rough. Meanwhile, there are more unusual representatives of the species – with a purple peel, and some have the same rich purple flesh. Today, this vegetable with a once sad reputation is one of the most consumed in the world. For commercial purposes, it is grown in Russia, Poland, India, China, the USA and many other countries.
When choosing potatoes, it is important to consider for what purposes the vegetable should serve. Highly starchy varieties (Elizabeth, Blue-eyed, Adretta, Lorch) are considered ideal for puree. Such tubers are quickly cooked and easily boiled, turning into a tender puree. For soups, it is important to choose potatoes from varieties with a small amount of starch. As a rule, Red Scarlett, Luck, Leader, Nikulinsky are suitable for such purposes. They will not boil and will not spoil the look and taste of the soup. If you plan to cook fried potatoes, then pay attention to the varieties in which the starch does not disintegrate, so that the finished potatoes retain their shape.