Peel the potatoes and boil them in salted water until they soften a little. Let them cool a bit, then cut them into thicker slices.
Grease a heat-resistant bowl with butter (I used a clay pot and the preparation took 2 and a half hours, but in a normal bowl, it takes much less). We put the potatoes in layers in the bowl.
Beat eggs with salt and pepper to taste, add milk, cumin, vegeta, dill and parsley and mix well. Pour the mixture over the potatoes and put diced butter on top. Bake until it starts to brown, then add the cheese and diced cheese. and put in the oven until it is nicely browned on top. We take it out and sprinkle over the telemea, in abundance.