Ingredients for Bulgarian Potatoes
- 16 ounces (450g) cottage cheese
- 2 tablespoons butter
- 1 1/4 teaspoons salt (divided use)
- Black Pepper
- 2 pounds (900g) potatoes, peeled and thinly sliced
- 2 large eggs
- Plain Yogurt
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How to Make Bulgarian Potatoes
- Preheat oven to 375°F (190°C). Position oven rack in the middle.
- Grease a 9-inch baking dish with butter.
- In a food processor, puree 16 ounces (450g) of cottage cheese until completely smooth (about 1 minute).
- Add 2 tablespoons of butter, 1 teaspoon salt, and 1/2 teaspoon black pepper to the cottage cheese puree. Blend until well combined.
- Peel and thinly slice 2 pounds (900g) of potatoes using a mandoline slicer or sharp knife.
- Spread one-third of the sliced potatoes evenly in a single layer in the prepared baking dish. Top with one-third of the cottage cheese mixture. The mixture will not completely cover the potatoes.
- Repeat layering with the remaining potatoes and cottage cheese mixture, ending with a layer of cottage cheese.
- Cover the baking dish tightly with aluminum foil.
- Bake for 1 hour to 1 hour and 15 minutes, or until the potatoes are tender.
- While the potatoes bake, whisk together 2 large eggs, 1/2 cup plain yogurt, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl.
- Remove the foil from the baking dish. Pour the egg mixture evenly over the potatoes.
- Bake uncovered for another 20 minutes, or until the custard is set and lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
12g
Fat
49g
Carbs
10g
