Today all kinds of casseroles are gaining more and more popularity. Easy to prepare and in most cases healthy, satisfying, they are increasingly appearing on the menus of cafes and even restaurants.
Ingredients:
- 2 medium zucchini;
- 2 eggplants;
- 4 tomatoes;
- 4-5 potato tubers;
- 250 g of hard cheese;
- 250 g sour cream (15%);
- butter;
- 1 glass of milk.
Preparation:
- We wash the vegetables well and peel the eggplants, zucchini and potatoes. We also wash the tomatoes and cut all the vegetables into even slices.
- For such a casserole, we advise you to take a dish with a wide bottom and flared sides towards the top. Put the mugs on the bottom of a greased baking sheet. We alternate them, laying them out with a slight layering on top of each other.
- Now you need to prepare the filling for our casserole: mix the sour cream with milk, salt according to your taste and fill in the vegetables. Rub the cheese on a coarse grater.
- To get a uniform, appetizing crust, you need to try to distribute the cheese shavings as evenly as possible over the vegetables, since if you sprinkle the cheese in a too thick layer, it will bake separately and become hard, dry. Now you can put small pieces of butter between the vegetables.
- It remains only to place the casserole in the oven, which should have been preheated to 180 degrees in advance and the ventilation mode is turned on. You need to bake such a casserole for at least 40 minutes. Watch for crusting on top. If it builds up too quickly, you can reduce the heat.
The secret of a fragrant, crispy crust also lies in slow roasting at high temperature. It is under such conditions that the protein in the cheese comes to the surface, forming a specific crust.
