Oven-baked potatoes in sour cream sauce can serve on the table as a side dish for meat or fish, or as a separate dish. When baking, sour cream makes the potato tender, melting in the mouth, and the food exudes a unique mouth-watering aroma.
So that the potatoes bake evenly and look beautiful on the dish, choose medium or large vegetables of equal size. Then the slices will be the same and neat in appearance.
We offer you several recipes for baking potatoes in sour cream:
- Home-style potatoes in sour cream sauce in the oven.
- Baked potatoes in a rustic sour cream.
- Baked potato in sour cream with cheese.
- Potatoes baked in sour cream "under the covers."
The cooking time for each dish is 30 - 40 minutes, the number of products is designed for 6 - 8 servings.
Products
In order to cook baked potatoes with sour cream and garlic in the oven according to the recipes proposed in our article, you will need:
- 2 kg of potatoes;
- 200 ml of medium fat sour cream;
- 200 ml of mayonnaise;
- 3-4 heads of onions;
- 1 bunch of green onions or dill;
- 1 head of garlic;
- a small amount of vegetable oil,
- salt, pepper to taste.
In addition, for potatoes in a sour cream sauce in the oven with cheese you will need hard cheese, and for potatoes "under the covers" - fresh or sauerkraut.
Home-baked potato with sour cream
Peel and prepare the vegetables:
- cut the potatoes into round slices of a centimeter thickness,
- cut the onion into half rings and disassemble into straws,
- finely chop the green onion feathers.
Make a cream sauce:
- mix with methane with mayonnaise,
- pass the peeled garlic cloves into their mixture through a crush,
- add salt and black pepper and mix.
Grease a baking sheet with high sides with vegetable oil. Put potato slices in one layer on the bottom of the pan.
Smear them with half the sour cream and mayonnaise sauce, sprinkle with onion straws. Put the second layer of potato slices on the onion and carefully coat with the remaining mixture.
Cover the baking sheet with potatoes with foil and place in the oven at a temperature of 180 - 200 degrees. After 20 to 30 minutes, remove the foil and place in the oven for another 5 minutes until golden brown.
Fragrant potatoes with sour cream in the oven are ready.
Sprinkle with a green onion and serve directly on a baking sheet.
Rustic baked potatoes in sour cream
For cooking potatoes with sour cream in a rustic way, the same ingredients are used in the oven as in the previous version. But mayonnaise is excluded, and green onions are replaced with dill. Sour cream is recommended to use oily, and village cream is best suited.
For this recipe, slice potatoes.
Chop the onion into cubes.
In a frying pan in a well-heated vegetable oil, put the garlic cloves, cut lengthwise, and fry them until brown. Then discard the garlic.
In the oil flavored with garlic, dip the potato wedges and chopped onions. Fry the potatoes on all sides until golden brown, and the onion until golden brown.
Transfer slices into a greased form. Add a small amount of water and put in the oven for 5 minutes. Salt sour cream, add black ground pepper, mix and pour the potatoes. Bake for another 20 minutes at 180 degrees.
When the potatoes are ready, sprinkle it with finely chopped dill and mix.
Baked Potato with Cheese
Add 150-200 g of hard cheese to the above list of ingredients. Cheese on a large side of the grater in a separate bowl.
Cut the peeled potatoes into large cubes in the entire length of the potatoes, 1 - 1.5 cm thick.
Prepare the sour cream sauce (see above) and fill them with chopped potatoes, mix.
Grease a baking sheet with vegetable oil and heat in the oven - heat transfer will begin faster and cooking time will be reduced.
Put the potatoes in the prepared pan, cover with foil and keep in the oven for about 20 - 30 minutes at a temperature of 180 - 200 degrees.
After the specified time, remove the foil, sprinkle the potatoes with cheese and put in the oven for another 5 minutes.
When the crust is browned, remove the pan from the oven and serve.
Baked potatoes in sour cream "under the covers"
In addition to the main list of ingredients, for this recipe you will need half a fresh head of cabbage or 300 g of sauerkraut.
If using sauerkraut, rinse it with cold water.
Chop the cabbage into thin strips and blanch for at least 5 minutes in boiling water. For fresh cabbage, salt water.
After the cabbage is soft, drain the water, mix the cabbage with 100 ml of sour cream or mayonnaise and crushed garlic cloves.
Put sliced potatoes on a greased baking sheet, the second layer is onion, the third layer is cabbage in sour cream. Place under the foil in the oven at 200 degrees for 20 minutes.
When the vegetables are soft, remove the foil, grease the surface with sour cream and return to the oven for another 5 minutes. When the top layer of sour cream is browned, the potatoes in the cream sauce in the oven "under the covers" are ready to be served.
Enjoy your meal!