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Spring-potatoes gyuveche E-mail

Ingredients for 4 serves:

  • 1kg of fresh small potatoes
  • 100g cow’s milk butter
  • 50 ml oil
  • 300g soured cream
  • 200g yellow cheese (Kashkaval)
  • 2 sprigs of spring onion
  • 5 sprigs of dill
  • 1 vegetable or chicken stock cube
  • salt to taste


  1. Wash the potatoes. Use a scrubbing brush to remove the dirt. Dry the potatoes and place them in a bowl.
  2. Mix the melted butter and the oil and pour the mixture over the potatoes. After you have greased the potatoes well, transfer them to the earthenware pots. Cook in a medium-heated oven, slowly increasing the temperature to 220C. Bake for about 25-30 minutes.
  3. In a bowl whisk together the soured cream, the grated yellow cheese, the finely chopped onion, the dill and the broken-up stock cube. Scoop the mixture over the potatoes and return the earthenware pots to the oven, reducing the temperature to 180C. Bake for about 20 minutes or until the topping gets golden brown.