Baked Potatoes with Adyghe Cheese "Alu Gauranga"
Main Dishes • Indian
Description
Recipe from a culinary website. For the dish in the photo, I used half of the ingredients and 250g of sour cream, which is enough for 3 servings. Hypothetically, because after trying it, you want more ;D
Ingredients
- Adyghe cheese 15 oz
- Potatoes 0 lbs
- Sour Cream 20 oz
- Asafetida ¾ teaspoon
- Ground Black Pepper 1 teaspoon
- Salt to taste
- Chopped Cilantro (Coriander) ½ bunch
- Ground coriander 3 tablespoons
- Turmeric 1 teaspoon
- Butter 0 oz
- Powdered Milk 2 tablespoons
Step-by-Step Guide
Step 1
Peel the potatoes and slice them thinly. Mix the sour cream with 1 teaspoon of turmeric.
Step 2
Grease the bottom of the baking dish with butter and layer one third of the potatoes.
Step 3
Sprinkle the potatoes with one third of all the spices in the following order: asafetida, salt, pepper, chopped cilantro, ground coriander. Asafetida can be replaced with garlic, about 3 cloves.
Step 4
Crumble the Adyghe cheese on top (if you have paneer, it will be more authentic), drizzle one third of the sour cream with turmeric and one third of the melted butter.
Step 5
Then layer the second layer of potatoes, spices, and cheese in the same order, followed by a third layer, but without the greens—save them for garnish when it's ready.
Step 6
Sprinkle powdered milk over the third layer (this step can be skipped).
Step 7
Cover the dish with foil, tightly fold the edges, and place it in a preheated oven at 390°F for 1.5 hours. Keep in mind: there will be quite a bit of liquid in the dish, so it's better to place it on a tray or use a high dish, not filling it to the edges to avoid overflow.
Step 8
Ten minutes before it's done, remove the foil to let the top brown.
Step 9
Once ready, garnish with the remaining cilantro.
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