Composition / ingredients
Step-by-step cooking
Step 1:
Products that we will need to cook potatoes in the oven with cheese and mayonnaise.
Step 2:
Wash potatoes well. Put it in a saucepan and pour water over it. Put on a high heat, after boiling, add salt to the water, reduce the heat to medium and cook until half-cooked for about 10 minutes. You can also pre-peel the potatoes, if desired.
Step 3:
While the potatoes are cooking, prepare the sauce. Peel the garlic and pass it through the press. Mix with mayonnaise. Grate the cheese.
Step 4:
Peel the onion and cut it into thin rings or half rings. Heat the vegetable oil in a frying pan and fry the onion in it until golden brown. It is necessary to mix the onion periodically so that it does not burn.
Step 5:
Drain the water from the pan, cool the potatoes slightly. If large or medium-sized potatoes were used, then cut each tuber in half. If small potatoes were used, then you can continue to use it entirely.
Step 6:
Add the garlic and mayonnaise sauce to the potatoes, mix gently with a large spoon.
Step 7:
Put potatoes with mayonnaise in the baking dish with the first layer.
Step 8:
Then fried onion.
Step 9:
And sprinkle cheese evenly on top.
Step 10:
Repeat all layers in the same order again. Place in the oven at 180 degrees for 30 minutes. (time and temperature may vary, be guided by the capabilities of your oven). Alternatively, you can cover the form with potatoes with foil, bake for 30 minutes, and then remove the foil and leave until the cheese is browned. The baking time may increase or decrease depending on the potato variety. It is possible to check the readiness of potatoes with a toothpick.
Step 11:
Sprinkle the finished dish with your favorite herbs and sprinkle with ground peppers. The intensity of baking the cheese crust is determined according to your taste.
There are a great many options for cooking potatoes in the oven, I suggest one of them.
Potatoes can be cooked in the peel, or peeled.
Cheese for this dish can be used any to taste.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
