Potatoes are thoroughly washed, peeled and cut into large pieces.
In a saucepan, pour water, let the water boil, throw the bay leaf, salt and lower the potatoes into boiling water. This is done to ensure that the maximum amount of vitamins is left in the potatoes. If the potatoes are dipped in cold water, then when cooking, most of the vitamins will pass into the broth. Boil the potatoes until tender, but the main thing is not to allow it to crumble. Drain the water from the potatoes and let them dry slightly.
Next, in a large mug, mix mayonnaise, finely chopped dill, I slightly dilute it with water, so that it has the consistency of a little liquid sour cream. We mix it all up properly. Spread the potatoes evenly in the form, pour the resulting mixture from the mug on top.
Grate the cheese on a coarse grater and sprinkle the potatoes. Heat the oven to 180 degrees, put our dish in it and bake for about 15 minutes until an appetizing brown crust is formed.