Creamy potatoes from the oven

Creamy potatoes from the oven are a great side dish with fried meat, of any kind. Here is a combination of onions, which we cooked well, made some combination of spices and poured neutral cooking cream and grated cheese over everything.

Ingredients:

2 onions
100 ml of oil
1 tablespoon dry spice
a little salt
half a teaspoon of pepper
spoon of dried primrose leaf
basil or other spice as desired
200 ml of neutral sour cream
100 g of any hard cheese
100 ml of water

Preparation:

Heat the oil, then add the chopped onion to the slices.

Simmer over low heat, taking care not to burn.

Add a little salt to drain the water.

When the water has evaporated add half a glass of water and continue to simmer until the water evaporates again.

When the water has evaporated and the onion has turned yellow, turn on the oven at 200 degrees.

Peel a squash, grate it and cut it into thin slices.

Put half of the onion in a greased refractory dish, arrange a layer of potatoes, obliquely, one on half of the other.

Over put the rest of the onion and another layer of potatoes.

Mix neutral sour cream, spices, grated cheese and water and pour over the potatoes.

Cover with foil, then bake for an hour.

After an hour, remove the foil and bake for another 20 minutes.

Pleasant!