Baked potatoes with Adyghe cheese "Alu gauranga"

Peel the potatoes and slice them thinly. Mix the sour cream with 1 tsp of turmeric.

Grease the bottom of the dish with oil and layer a third of the potatoes.

Sprinkle the potatoes with a third of all spices in the following order: asafoetida, salt, pepper, chopped cilantro, ground coriander. Asafoetida can be replaced with about 3 cloves of garlic.

Sprinkle Adyghe cheese on top (if you have paneer, it will be more authentic), and pour one third of sour cream with turmeric and one third of melted butter.

Then layer the second layer of potatoes, spices, and cheese in the same order, followed by the third layer, but without greens—save them for garnish when it's ready.

Sprinkle dry milk on top of the third layer (this step can be skipped).

Cover the form with foil, tightly fold the edges, and place it in a preheated oven at 200 degrees for 1.5 hours. Note: There will be a lot of liquid in the form, so it's better to place it on a tray or use a high form without reaching the edges to avoid overflow.

Remove the foil 10 minutes before it's done to brown the top.

Ready to garnish with remaining cilantro leaves.