Potatoes in Sour Cream

Such potatoes in sour cream are a real lifesaver for the hostess in conditions of an acute shortage of time or in a situation when, as they say, a rolling ball in the refrigerator. In addition, thanks to the addition of onions, dill, cheese and bay leaves, the dish turns out to be quite original and is liked by almost everyone. Potatoes in sour cream can be served as an independent dish, for example, for dinner, or used as a side dish for hot meat, poultry or fish. All in all, just a win-win!

Ingredients

• drinking water - 500 ml
• medium-sized potatoes - 5-6 pcs.
• onions - 1 pc.
• dill - 2 branches
• sour cream 20% -25% fat - 120 g
• bay leaf - 2-3 pcs.
• hard cheese - 120 g
• salt, freshly ground black pepper - to taste

Directions

1. Boil potato drinking water. Pour it into a saucepan and put it on fire. Cover and bring to a boil over high heat.
2. While the water in the pan is heating up, wash and peel the potatoes. Cut into fairly large slices and place in a colander. Rinse with cold running water.
3. Dip the potatoes in boiling water (it should only lightly coat the slices) and bring to a boil again over high heat. Then cover the pot with a lid. Reduce the fire. Cook the potatoes for 5 minutes.
4. Peel the onion and cut into medium-sized cubes. Add to the potatoes, add a little salt and cook over low heat for 10 minutes. Wash the dill, dry it and chop finely.
5. Add sour cream to the potatoes with onions. Season with salt and pepper to taste. Add bay leaves and stir. Simmer the potatoes in sour cream for 10 minutes over medium heat.
6. Grate the cheese on a coarse grater and sprinkle the potatoes in sour cream. Try the sauce and, if necessary, season with salt and pepper. Simmer for 5 minutes over medium heat. Sprinkle with dill.