A cult dish with a fresh twist: Potatoes with kefir
Potatoes with kefir have already become a cult dish. It's no wonder—it refreshes perfectly, is filling for a long time, and brings back many childhood memories. Although very simple and frugal, this combination can take center stage in your summer menu for guests with slight enhancements. You'll love this recipe.
2:47 PM EDT, June 3, 2024
When I say that potatoes with kefir in this version are elegant, I do not mean a dish from a fancy restaurant. It's more about a different serving method that allows us to maintain the beloved seasonal meal's flavor. Still, the dish's form is intriguing and makes it suitable for a more formal gathering.
Potatoes with kefir. In this version, they make an impression
Potatoes with kefir are nearly the perfect meal for this time of year. This culinary tradition of consuming boiled young potatoes sprinkled with greens and served with a glass of kefir, sour milk, or buttermilk has been around for years. Despite its longevity, it remains so universal that it doesn't seem to be disappearing. However, it must be admitted that this is not a dish suitable for every occasion. Even if we praise this beloved homely meal as much as we like, for more significant celebrations, we usually plan to serve something more "extra."
However, it only takes a slight tweaking of the recipe to transform potatoes with kefir from a simple meal into a fragrant summer casserole that you can serve alongside roast meat and a salad or warm sugar snap peas. The best part is that the ingredient list hasn't undergone significant modifications.
Potatoes baked in kefir. Recipe
Ingredients:
- 2.2 lbs of potatoes
- 17 oz of kefir
- 1 onion
- 3 cloves of garlic
- 7 oz of yellow cheese
- oil for frying
- salt and pepper
- green onions
- optional: dried or fresh thyme, nigella seeds
Preparation:
- Slice the onion and sauté it in a skillet until it becomes translucent. Add minced garlic towards the end of frying.
- Peel and slice the potatoes.
- Line a baking dish or casserole with parchment paper. Layer the bottom with potatoes, then add the sautéed onion with garlic, part of the grated yellow cheese, salt, pepper, and green onions.
- Pour the kefir over the entire mixture and gently stir.
- Bake the dish for about 35 minutes at 350°F. After this time, sprinkle the casserole with the remaining cheese, some nigella seeds, and thyme, and bake for another 15 minutes.
- Serve with a fresh salad or warm sugar snap peas.
