Creamy cheesy potatoes

I love potatoes and I think they are the perfect garnish for grilled meat, for steaks, for meatballs or for fish. It’s true, I prefer french fries, but potatoes can be prepared in many delicious ways, like meat stuffed potatoes, crispy cornmeal roast potatoes, rosemary and garlic roast potatoes or creamy cheesy potatoes.

These creamy cheesy potatoes are absolutely delicious and very nourishing.

I used sour cream to prepare these potatoes because it’s a little sourish, but you can also use heavy cream. Dill goes perfectly with potatoes, with sour cream, with eggs and with feta cheese, so don’t forget to use it. If you don’t have fresh dill, you can use dried dill.

You can serve these delicious potatoes warm or cold, they are very tasty in both cases.

Creamy cheesy potatoes can be served as a side dish but also as a main dish.

– 2.5kg potatoes

– 500gr sour cream (24-30% fat)

– 300gr feta cheese

– 5 eggs (hard boiled)

– salt and pepper to taste

– 1 bunch of fresh dill

Start by cooking the eggs.

Place the eggs into a saucepan and cover with water. Bring to a full rolling boil. Cook at medium heat for 7-8 minutes.

Drain the eggs and allow to cool. Set aside.

Peel and dice the potatoes. Add diced potatoes into a large pot, cover with water, add salt and bring to a boil. Don’t add too much salt because feta cheese is also salted. Cook until the potatoes are almost tender when pierced with a fork.

Meanwhile grate the feta cheese, peel and slice the eggs.

Remove the potatoes from heat. If the potatoes have too much water, you can remove a few ladles of it. Add sour cream and stir to combine.

Add grated feta cheese, pepper, chopped dill and sliced eggs. Stir to combine.

Preheat the oven at 180ºC.

Place the potatoes into the preheated oven and bake for about 30 minutes.

Serve these delicious creamy cheesy potatoes warm or cold, garnished with fresh dill.

Enjoy!