Potato pudding with cheese and sour cream
I made this pudding for the first time when I was looking for something quick to serve alongside a roast that didn't require expensive or hard-to-find ingredients. It's a recipe that turns out great every time and doesn't call for complicated techniques. The cheesy and creamy potato bake, with that golden crust on top, never lasts long in our house. I serve it simply or as a side dish when I grill something.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 25-30 minutes
Servings: 4-6 people
Difficulty: easy
Recipe type: main dish/side dish
Ingredients
1 kg potatoes
2 eggs
100 g caciotta cheese (or feta, if you don't have it)
5 tablespoons sour cream
dill (to taste)
salt
butter (for greasing the dish)
Preparation Method
1. Peel the potatoes and wash them well. Cut them into small cubes so they cook faster and evenly.
2. Place the potatoes in a pot of cold salted water. Turn the heat to medium and let them cook until tender, but not mushy.
3. Meanwhile, grate the cheese using a large grater. If you're using a saltier feta, adjust the amount of salt you add to the potatoes.
4. Beat the eggs in a bowl and mix them with the sour cream and chopped dill. You don’t need to whisk too much, just enough to combine.
5. Once the potatoes are cooked, drain them well and let them sit for 2-3 minutes without a lid to allow the steam to escape and prevent them from being too watery.
6. Grease a baking dish with butter, including the edges.
7. Place the cooked potatoes in the dish and gently level them with a spoon without mashing them completely.
8. Sprinkle the grated cheese over the potatoes, distributing it evenly.
9. Pour the egg, sour cream, and dill mixture on top, making sure to cover the entire surface well.
10. Place the dish in a preheated oven at 180°C (350°F). Bake for 25-30 minutes or until the pudding is nicely browned on top.
11. Remove the pudding from the oven and let it rest for 5-10 minutes before slicing.
Why I Make This Recipe Often
It’s quick to prepare, uses basic ingredients, and doesn’t require constant supervision. I love that it can serve as a main dish or a side, and the flavor varies greatly depending on the cheese used, so it’s never monotonous. It pairs well with many types of meat, but it’s also great on its own with a salad.
Tips and Variations
Tips
Don’t overboil the potatoes, or they will turn to mush when baked.
After draining the potatoes, don’t leave them in water. If they’re too wet, the top layer won’t form a crust.
Let the potatoes cool slightly before adding the eggs, especially if you’re using fresh eggs, to avoid rapid coagulation.
Substitutions
Caciotta can easily be replaced with feta or another firm, salty cheese.
Regular sour cream works best, but you can also use fermented sour cream if that’s what you have.
Variations
You can add freshly ground pepper if you like it spicier.
Dill can be omitted or replaced with fresh parsley if you’re not a fan of the flavor.
For a richer taste, try combining two types of cheese.
Serving Ideas
The pudding is served warm, sliced.
It’s suitable as a light main dish or as a side with grilled meat or roast.
It also goes well with a seasonal salad when you want something lighter.
Frequently Asked Questions
1. What type of potatoes work best?
I use white or pink potatoes that cook quickly and hold their shape. Avoid small new potatoes or those that become mushy.
2. Can I make the pudding in advance and reheat it?
It can be reheated, but the texture is better fresh. If there are leftovers, I put it in the oven for a few minutes or in the microwave, but the crust can get a bit soft.
3. Can it be frozen?
I don’t recommend freezing it because the sour cream and eggs change texture when thawed and don’t look as good.
4. Can I add other vegetables?
If you want, you can add boiled onions or a few thin slices of bell pepper, but the classic recipe is just with potatoes.
5. Can it be made without eggs?
The eggs help bind the mixture. If you don’t use them, the texture will be crumblier, and the top layer won’t hold together as well.
Nutritional Values
The values below are estimates for one serving (out of 6):
Calories: approximately 220-250 kcal
Protein: 7-9 g
Carbohydrates: 28-30 g
Fat: 8-10 g
It depends on the cheese and sour cream used. Fatter feta or high-fat sour cream will increase the calorie count. Adjust the amount of salt if you’re using a saltier cheese.
Storage and Reheating
The potato pudding with cheese and sour cream can be stored in the refrigerator for up to 2 days, well covered. To reheat, I put it in the oven for 10-15 minutes, covered with foil to prevent it from drying out too much. The microwave is quicker, but the top layer won’t stay crispy. I don’t recommend keeping it for more than two days as it loses its texture.
We peel the potatoes, wash them, and cut them into cubes. We put them to boil in cold salted water. Separately, we grate the cheese. We mix the eggs with sour cream and dill. When the potatoes are boiled, we drain them and place them in a greased baking dish. On top of the potatoes, we put a layer of cheese and then the egg mixture. We bake in a preheated oven at 180 degrees until it turns golden brown on the surface. They are served warm.
Ingredients: 1 kg potatoes 2 eggs 100 g caciotta cheese (you can substitute with telemea) 5 tablespoons sour cream dill salt butter (for spreading)
