Bulgarian Potatoes
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
42
Spice
38
Sweetness
66
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 375°F
2
Butter baking dish
3
Purée cottage cheese in a food processor until as smooth as possible, about 1 minute, then add butter, 1 teaspoon salt, and 1/2 teaspoon pepper and blend until combined well
4
Peel potatoes and cut crosswise using slicer into 1/8-inch-thick slices
5
Spread one third of potatoes evenly in 1 layer in dish and top with one third (a scant cup) cottage cheese mixture (mixture will not cover potatoes completely)
6
Continue layering potatoes and cottage cheese mixture, ending with mixture
7
Cover tightly with foil and bake until potatoes are tender, 1 to 1 1/4 hours
8
Whisk together eggs, yogurt, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl
9
Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes
10
Put oven rack in middle position and preheat oven to 375°F
11
Butter baking dish
12
Purée cottage cheese in a food processor until as smooth as possible, about 1 minute, then add butter, 1 teaspoon salt, and 1/2 teaspoon pepper and blend until combined well
13
Peel potatoes and cut crosswise using slicer into 1/8-inch-thick slices
14
Spread one third of potatoes evenly in 1 layer in dish and top with one third (a scant cup) cottage cheese mixture (mixture will not cover potatoes completely)
15
Continue layering potatoes and cottage cheese mixture, ending with mixture
16
Cover tightly with foil and bake until potatoes are tender, 1 to 1 1/4 hours
17
Whisk together eggs, yogurt, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl
18
Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes