Bulgarianpotatoes Recipes
BULGARIAN POTATOES
I have not tried this one yet, but it is in the list here soon. I am ALWAYS looking for a new way to fix potatoes (my DH and DSS don't eat rice). This looks like it might be a nice change of pace.
Provided by SkinnyMinnie
Categories Potato
Time 16m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 375º. Butter 9-inch baking dish.
- Puree cottage cheese in food processor until as smooth as possible, about 1 minute
- Add butter, 1 teaspoons salt, and 1/2 teaspoons pepper and blend until combined well.
- Peel potatoes and thinly slice (1/4-1/8"), a slicer would be perfect for this.
- Spread 1/3 of the potatoes evenly in 1 layer in dish and top with 1/3 (1 scant cup) cottage cheese mixture. Mixture will NOT cover potatoes completely.
- Continue layering potatoes and cottage cheese mixture, ending with cottage cheese.
- Cover tightly with foil and bake until potatoes are tender, 1-1 1/4 hours.
- When potatoes are tender, whisk together eggs, yogurt, remaining salt and pepper in a bowl.
- Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes.
Nutrition Facts : Calories 324.4, Fat 16.3, SaturatedFat 9.9, Cholesterol 95.2, Sodium 699.6, Carbohydrate 32.8, Fiber 3.8, Sugar 3, Protein 12.8
BULGARIAN POTATO SALAD
Make and share this Bulgarian Potato Salad recipe from Food.com.
Provided by littlemafia
Categories Potato
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a salad bowl - add the finely chopped spring onions, salt, pepper to taste, the lemon juice and olive oil, and mix gently.
- Cut the potatos into cubes and add the the salad bowl.
- Gently mix, sprinkle with parsley or dill if you serve the salad with fish.
BULGARIAN POTATOES
Categories Egg Potato Side Bake Vegetarian Cottage Cheese Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Butter baking dish.
- Purée cottage cheese in a food processor until as smooth as possible, about 1 minute, then add butter, 1 teaspoon salt, and 1/2 teaspoon pepper and blend until combined well. Peel potatoes and cut crosswise using slicer into 1/8-inch-thick slices. Spread one third of potatoes evenly in 1 layer in dish and top with one third (a scant cup) cottage cheese mixture (mixture will not cover potatoes completely). Continue layering potatoes and cottage cheese mixture, ending with mixture. Cover tightly with foil and bake until potatoes are tender, 1 to 1 1/4 hours.
- Whisk together eggs, yogurt, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes.
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