Country-style potatoes with cheese sauce
4 servings
40 minutes
Rustic potatoes with cheese sauce embody home comfort and simple joys. The dish originates from rural cuisine, where natural ingredients and minimal processing reveal the true flavors of the products. Baked young potatoes develop a crispy golden crust while remaining soft and tender inside. Italian herbs add a fresh aroma, and olive oil enhances the natural richness. The creamy cheese sauce made from Edam cheese and cream cheese turns the dish into a true gastronomic delight — thick, stretchy, enveloping each potato wedge. Perfect as an appetizer or side dish to meat, but rich enough on its own to be the star of a family dinner.
1
Thoroughly wash the young potatoes and cut them into 4-6 pieces.
- New potatoes: 1 kg
2
Spread the potatoes on the baking sheet so that the pieces do not touch each other; otherwise, they will stick together while baking.
3
Sprinkle the potatoes with salt, pepper, and Italian herbs. Drizzle with olive oil on top.
- Salt: to taste
- Ground black pepper: to taste
- Italian herbs blend: to taste
- Olive oil: to taste
4
Preheat the oven to 180 degrees and bake the potatoes for 35-40 minutes. You can check if the potatoes are ready by piercing one of the pieces with a fork.
5
Cut the processed cheese and Edam cheese into small pieces, place them in a pot, and add cream.
- Cream cheese: 200 g
- Edam cheese: 250 g
- Single cream 10% fat: 100 ml
6
Melt the cheese in a water bath until smooth. If the sauce thickens quickly as it cools, you can dilute it with a small amount of water.
7
Take the potatoes out of the oven, place them on a plate, and drizzle with cheese sauce.
