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Potatoes with kashkaval and mushrooms ("diplomat")
4 servings
cut the peeled potatoes into thin circles and fry in oil until semi-cooked. salt to taste. cover the bottom and walls of the oil-lubricated mold with semi-fried circles. move the remaining circles with grated kashkaval or sprays and finely chopped fresh boiled mushrooms. put the mixture in a mold, press it on top to form a compact mass. bake in a roasting cupboard, and then, overturning on a dish, serve to the table.
cut the peeled potatoes into thin circles and fry in oil until semi-cooked. salt to taste. cover the bottom and walls of the oil-lubricated mold with semi-fried circles. move the remaining circles with grated kashkaval or sprays and finely chopped fresh boiled mushrooms. put the mixture in a mold, press it on top to form a compact mass. bake in a roasting cupboard, and then, overturning on a dish, serve to the table.
potatoes - 1.2 kg, butter - 150 g, sheep cheese - 150 g, fresh mushrooms - 150 g, salt to taste
