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Quick and Easy Cheesy Potato Bake


Quick and Easy Cheesy Potato Bake



1 kg potatoes, finely chopped

1 onion, finely chopped

1 pan garlic, finely chopped

1 pepper, finely chopped


Parsley, finely chopped

4 eggs

200 ml (1 glass) kefir or yoghurt

Cheese (any a) any type of your choice), fried

Salt, black pepper, chili flakes to taste


Cooking oil



Preheat the oven: Start by preheating the oven to 180°C (356°F). Grease the pan with a little oil to

prevent sticking.

Preparing the potatoes: Peel the potatoes and cut them into thin slices. Place in a large bowl of cold


water to prevent it from turning while you prepare the other ingredients.

Fry the vegetables: Heat some oil in a pan over medium heat. Add chopped onion, minced garlic and

fresh parsley. Fry until soft and fragrant. Set aside to cool slightly.

Mixing eggs and kefir: Beat the eggs in a mixing bowl and mix with kefir or yoghurt. Season the

mixture with salt, black pepper and red pepper flakes.


Prepare the bread: Drain the potatoes and pat dry with a tea towel. Place half of the potato slices at

the bottom of the pan with cooking oil. Divide the roasted vegetables over the potatoes and place the

remaining potato slices on top.

Add the egg-cheese mixture: Pour the egg-kefir mixture thoroughly over the potatoes. Make sure the

mixture gets into the pieces. Sprinkle generously with cheese.

Baking: Place the bowl in the preheated oven and bake for 45-60 minutes or until the potatoes are

tender and the cheese is golden brown and bubbly.

Garnish and serve: After cooking, let the dish cool slightly and then sprinkle with chopped parsley for

a fresh touch. Provide warmth.


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