* 6 potatoes
* 200 g of cottage cheese
* 200 g sour cream
* 1 or
* salt and pepper
Peel a squash, grate it and squeeze the juice.
Cow cheese mix well with sour cream and egg. If the cheese is too dry, add a little milk to soften the composition.
In a heat-resistant dish greased with butter or oil, put alternately layers of potatoes and cheese, the last layer being potatoes.
Salt and pepper to taste, sprinkle a little thyme and put the dish in the oven, covered with a lid, until all the liquid drops and the potatoes have softened.