Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg potatoes
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of flour
- 2 cups of milk
- 1 tablespoonful seasoned salt or 2 vegetable soup cubes
- a pinch of black pepper
- 250 grams of cheese that will easily melt
- 2 tablespoonfuls of chopped fresh green spices: parsley, dill, mint are all fine, in any combination
Directions
Wash and scrape or peel the potatoes and chop them. Cook them till tender in the oven at 175 degrees C (about 375 F) in a covered glassware pot with one-half to one cup of water. You may also boil or steam the potatoes, or cook them in the microwave.
Make cheese bechamel sauce by frying the flour in the butter for 3 minutes, then add the milk and stir until smooth sauce forms. Add the cheese and stir till completely melted. Add the bechamel sauce to the potatoes and mix well. Cook for another five minutes. You may top it with grated cheese and bake it in an open pan until a golden crust forms.
Category:Bulgarian Recipes
Category:Bulgarian Snacks