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Baked potatoes, with mujdei and fondue cheese from Delaco

Baked potatoes, with mujdei and fondue cheese from Delaco



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Wash the potatoes well and boil them in their skins, adding just enough water to cover them.

Let them boil only until they penetrate a little in the fork test.

After they have boiled, drain the water, pass them through a stream of cold water and peel them.

We cut them with the knife into slices, but we leave the base uncut and place them in a tray greased with oil.

We clean a clove of garlic and grind the grains with a little salt, then we add olive oil and spices and we make a sauce that we dilute with a little water and we will sprinkle the potatoes with it.

Drizzle the sauce through the rounds, then sprinkle with basil and salt.

Put the tray in the oven for 30 minutes at 180 degrees, and 15 minutes before the deadline, add in the oven the casserole with fondue and the other head of garlic, uncleaned, which we will place in the tray with potatoes.

When we take the potatoes out of the oven, sprinkle chopped green parsley and spread the cheese over them.

Cover them and let them cool a bit, then serve with baked garlic.

They are very good, especially warm, but next time, I will do more mujdei because it was still a little.


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