Vegetables in sour cream baked

4 servings
1 hour

We will prepare the ingredients according to the list. The set of vegetables can be changed, reduced or increased depending on taste preferences, the presence of vegetables at hand. My potatoes, clean and cut into thin circles. You can rinse the potatoes to remove excess starch, this will make the dish less caloric.

My carrots, peel and rub on a medium grater. It is better to use young squash for a dish, they contain more vitamins, and you can use them for a dish without peeling and pinning with seeds. But if the courgette is mature, then this will not particularly affect the taste, you just need to wash it, clean it and, like previous vegetables, grate it, the juice needs to be squeezed out, since this vegetable produces a lot of juice.

Onions are peeled from husks, finely cut with a knife.

My bell pepper, remove the stalk with seeds, cut it into small straws or cubes.

Grease the baking dish with butter. We lay out the first layer of potato circles. Salt and pepper to taste.

Then sprinkle with cubes of bulb onions.

Sprinkle with grated carrots and courgette, cubes of frozen or fresh pumpkin.

Sprinkle with finely cut or inflorescence-cut cauliflower.

Sprinkle with crushed fresh greens.

We prepare sour cream filling. Put sour cream in a bowl (it is better to use fatty with a high percentage of fat content), add spices to taste, a little water.

Mix until the mixture is homogeneous in consistency.

Pour the mixture of vegetables in the form. Cover the mold with foil on top, put it in an oven heated to 180 degrees for 25 minutes. Then we remove the foil, sprinkle grated cheese on top and put it in the oven for another 5 minutes. We serve the dish to the table. Enjoy your meal!