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Potatoes and cheese
3 servings
Cut washed and peeled potatoes into thin mugs. Cut the cheese into thin, long slices, before cutting off the crust. Put the potatoes and cheese in the oiled form, alternating layers (start with potatoes and finish with cheese). Slightly salt and pepper each layer of potatoes, and put a few small pieces of oil every two layers. Pour with milk, cover with a lid and put for 1 hour in a low-temperature oven (175-180 degrees). 20 minutes before you are ready, remove the lid to make the dish brown on top.
Cut washed and peeled potatoes into thin mugs. Cut the cheese into thin, long slices, before cutting off the crust. Put the potatoes and cheese in the oiled form, alternating layers (start with potatoes and finish with cheese). Slightly salt and pepper each layer of potatoes, and put a few small pieces of oil every two layers. Pour with milk, cover with a lid and put for 1 hour in a low-temperature oven (175-180 degrees). 20 minutes before you are ready, remove the lid to make the dish brown on top.
potatoes - 1 kg, cheese - 200 g, milk - 1 cup, butter - 100 g, pepper to taste, salt to taste
