How to make
Wash the potatoes and if they are too large, cut them. Stew them in a Teflon pan with oil on a high stove for the first 10 minutes and once they form a crust, reduce the heat and cover with a lid for another 10-15 minutes, then salt them.
Transfer the potatoes into an oven dish and pour the milk mixture in. To make the milk mixture, heat the sour cream and finely chopped cream cheese on a low stove, then add the garlic and dill.
Bake everything and toward the end, sprinkle with cheese or grated Parmesan.
