Cheese casserole with carrots and garlic
6 servings
60 minutes
The recipe for cheese casserole with carrots and garlic will help you understand what to do if you suddenly have a piece of Poshekhonsky cheese. Russian cheeses often have a slight bitterness, and carrots and cream smooth it out. Prepare the casserole in a water bath - this way the cheese mass will melt evenly, and the casserole will become viscous.
1
Grate the peeled carrot and Poshokhon cheese on a fine grater. Simmer the carrot in a small amount of water until soft. Drain in a colander, cool, and dry.
- Carrot: 300 g
- Poshekhonsky cheese: 200 g
2
Crush the garlic and mix it with the carrot. Whip the cream and egg whites with a whisk and mix with grated cheese and carrot, seasoning the mixture with salt and pepper to taste.
- Garlic: 4 cloves
- Carrot: 300 g
- Heavy cream 35% fat: 100 ml
- Egg white: 4 pieces
- Poshekhonsky cheese: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
Pour the batter into ceramic baking molds (you can use several individual ones or one large), previously greasing them with butter.
- Butter: 20 g
4
Place the molds in an oven preheated to 160 degrees, in a water bath, and bake for about forty minutes until a golden crust forms.
