Peel the potatoes, cut them into cubes and put them to boil. When they are ready, make a puree from them.
Grate the telemeau. Beat eggs with sour cream, grated cheese and a pinch of salt.
Line a heat-resistant dish with margarine and breadcrumbs. Put a thick layer of puree in the bowl, pour part of the composition made earlier, put another layer of puree and again pour the composition made with sour cream.
Grate the cheese and put it on top. From a tablespoon of butter put over the cheese.
Bake until golden brown. Serve with schnitzel
FRENCH POTATOES & # 8211 recipe for potatoes with eggs, cheese and baked sour cream
French fries is a simple recipe and easy to prepare au gratin potatoes. They are prepared in the oven with boiled eggs, cheese and sour cream, but other ingredients can be added depending on taste.
The basic recipe contains only boiled potatoes, boiled eggs and sour cream.
I also add lean ham, it adds flavor and color, but also other types of cheese for more flavor. In this way I provide the creamy potato layers and the delicious filling of potatoes with ham and cheese dipped in sour cream.
I only use fatty cream, 24% fat for this recipe.
I met variants with sausages, smoked meat, mushrooms or leeks. I liked all the options and I prepared them over time, but I didn't get to take pictures of them. When I make French potatoes, it doesn't last long, so in 10 years I haven't been able to change the pictures in this post. Today I took advantage of the fact that everyone was busy when I took the potatoes out of the oven and I managed to take 4 pictures. While my husband was working in the attic, and my son was working on something for school, my mother (who usually announces that the meal is ready) was on the street to walk the dog. I was finally alone in the kitchen! Here I was able to take some pictures, even if they were a bit on the run.
French fries they are made so easy that you will prepare the recipe whenever you have the opportunity. We do them at least once a month. In this recipe you can use eggs left over from Easter or leftover cheeses from the fridge (you will only put cheeses that go in this combination).
My child often asks me to do them French fries. He used to tell me when he was little that he looked like a potato cake. I'm sure you'll like my version too, because it's full of cheese.
Potato nets are very common in Romanian cuisine. This is also because it is a cheap, versatile vegetable, but it is also a good source of carbohydrates.
For those who are preparing such a recipe for the first time, I have some tips: boil the potatoes in cold water, so that they heat up at the same time as the water. If the water drops too much during boiling, you will put only boiled, hot water over them. Do not boil over high heat. Try to fix the flame so that it boils over medium heat.
You will know that they are cooked if you try with a fork that comes in and out of the potatoes very easily. The cooking time differs both depending on the size and the variety of potatoes: from 20 to 45 minutes.
The potatoes must be hard, not sprouted, when you boil them.
Taking care of these aspects, the preparation of potatoes with eggs, cheese, ham and sour cream in the oven will be simpler than it seems at first sight. Anyone can prepare it!
The French potato recipe is filling and very tasty. It can be eaten both for lunch and dinner. We prefer it for dinner.
Here is the list of ingredients and how to prepare it French fries:
approx. 1 kg medium-large potatoes boiled in their skins
250 g grated cheese
150 g telemea rasa
150 g mozzarella cut into small cubes
2 large slices of lean ham (about 70 g)
4 boiled eggs + 3 whole beaten eggs that will be mixed with sour cream
300g fat cream & # 8211 24% fat
Furthermore:40 g butter to grease the bowl
Whole peeled potatoes are washed very well under running water and boiled in salted water. Depending on their size, they need 25-45 minutes of cooking time & # 8211 on medium heat.
I made sure they didn't crack during cooking and I checked if they were cooked with a fork.
I took them off the fire, drained the water, passed them under a rain of cold water and peeled them immediately. The hotter they are, the easier it is to clean.
While the potatoes were boiling, I boiled the eggs so that they had a strong consistency and I grated the cheese and telemeau, and I cut the mozzarella into small cubes. I drank raw eggs and mixed them with sour cream, taking care to homogenize the composition. I cut the ham into cubes.
I peeled the potatoes and cut them into round or oval slices while they were still hot.
I greased a heat-resistant dish with butter and put a layer of potatoes. I sprinkled salt and pepper, then I put a third of the amount of grated cheese, half of the sliced boiled eggs, half of the ham, then half of the amount of telemea and mozzarella. I covered everything with 1/3 of the beaten eggs with sour cream.
I arranged another row of potato slices and repeated the above operation.
I covered the last layer of potatoes with sour cream with eggs.
Bake the potatoes in the preheated oven at 180 ° C for about 20-30 minutes or until the sauce on the surface potatoes is lightly browned.
I sprinkled the rest of the cheese and put it back in the oven for another 5 minutes, until it melts, possibly browning a little.
French potatoes are eaten warm, preferably shortly after being taken out of the oven, accompanied by a lemon salad, but can also be eaten hot the next day, but they also go cold.
The first slice I remove with a spatula from the bowl usually breaks. For this reason, in time, if there are a lot of people at the table, because it is easier to cut, I use the technique of overturning on one plate, then I put another plate and turn it over again. In this way all the slices come out perfectly, I can cut them and distribute them to everyone.
Here is a very old picture, from the beginning of the blog & # 8211 I think it is the 10th recipe posted on the blog.
Everyone appreciated my recipe, so I had to leave it here to be prepared by my friends.
Baked potatoes with sour cream
Only two main ingredients: sour cream and potatoes. Add the usual spices: salt and pepper. And there are the optional flavors: horseradish and nutmeg. So simple is today's recipe.
I saw that you liked the idea of horseradish puree and I wanted to make a similar combination. But, as I said, they are optional, you can replace them depending on what you serve with. A sprig of rosemary or 2-3 cloves of garlic + 2 sprigs of thyme or 2-3 sprigs of tarragon, lemon thyme, bay leaves would work.
In this version they would have been suitable to accompany the Easter lamb steak, but we lost the start, so it remains for next year. But they are suitable to take with you on the grill, because they go very well with any fried meat and are good cold.
I foresee a question. to which I answer in advance: yes, it is mandatory to use greasy cream, otherwise it can be cut in the oven and the result will not be as creamy.
POTATOES WITH CREAM AND GARLIC
Some of the best potatoes I have ever eaten! We can serve them simple for dinner or they can be a garnish for a steak in the oven!
I prepared them with Kotanyi today: potatoes with sour cream and garlic!
1kg potatoes (weighed with peel)
300g sour cream
200g grated cheese
granulated garlic from Kotányi
ground nutmeg from Kotányi
butter for greasing the ceramic bowl
Peel the potatoes and put them on the large grater.
Put in a saucepan, over low heat, the milk and cream, along with the spices to taste. Leave it on the fire until it warms up well and the cream melts, then turn off the heat.
In this mixture, put the mashed potatoes, mix well and leave for 5 minutes at rest.
Grease a ceramic bowl with butter, put all the composition in the pan and put in the oven at 180 degrees C for an hour. In the last 10 minutes we will sprinkle with grated cheese and we will leave it until it browns nicely.
Garlic is an essential ingredient in Mediterranean cuisine and also in Asian cuisine. With a characteristic smell and a slightly spicy and sweet taste, Kotányi granulated garlic is a reliable help in many dishes.
Baked potatoes with sour cream
Put the cream on low heat and heat to liquefy a bit (this makes it easier to pour over potatoes). Add horseradish, nutmeg and salt to taste. Taste it to be pleasantly salty, otherwise the cream is quite fair. Seasoning is important here.
* if you want to use greens or garlic instead of horseradish: heat the cream, add them to it, cover with a lid and let it infuse for at least 10 minutes, then remove them from the cream and continue with the steps below.
Cut the potatoes into thin slices as for chips.
In a heat-resistant tray (23 x 15 cm) pour a thin layer of cream, just enough to cover the bottom.
Start putting the potato slices in layers. Season each layer with salt and pepper. When you put half of the potatoes pour half of the sowing (be careful to take horseradish, it tends to gather at the bottom).
Continue to put layers of seasoned potatoes until you finish them (or until the tray is full, you must have at least one finger left on top, because the cream will swell a little in the oven). Pour the rest of the cream over the potatoes. Shake the tray a little so that the cream enters between the layers and settles in the tray. The sour cream should be enough to cover the potatoes.
Put the tray in the oven at 160C for 1 hour and 20 minutes. After this time, prick with the knife in the center and if it enters easily, the potatoes are ready. The cream should be slightly brown on top.
Baked potatoes with sour cream
Who has the apple slicer and doesn't use it too often?
Now I'm showing you how you can use it and I'm sure you won't forget it in the kitchen drawers.
1 teaspoon grated coarse salt
Choose 6 medium potatoes, wash well, rubbing the peel with an abrasive brush.
Cut the top, then with the help of the slicer cut but not at all, we stop forward with 4-5 mm. We can also use two dogwoods to put the potato between them, so that when we press, the cutter stops in the dog.
Sprinkle the potatoes with coarse salt and oil, put them in a tray in which I put baking paper and put them in the oven at 200 degrees for 40 minutes. After the time spent in the oven they bake and become soft.
Take them out of the oven and put a tablespoon of sour cream mixed with parmesan, salt and pepper.
Put them in the oven for another 10 minutes and then we can serve them.
They are excellent as a side dish to a wonderful lamb steak, as I served it today, but you can use your imagination and combine them with what you want.
Potato pudding with sour cream in the oven
Baked potato pudding is an innovative and delicious way to cook potatoes, these vegetables so important in your child's diet. Do not hesitate to prepare as a main course for lunch or dinner baked potato pudding with sour cream!
Detailed ingredients for baked potato pudding:
- 6 medium-sized potatoes
- half a cup of sour cream
- 1 clove of pressed garlic
- half a tablespoon of butter
- salt and hot pepper powder to taste
How to prepare mashed potatoes with sour cream in the oven:
Peel a squash, grate it and boil it. Once cooked, crush them in a bowl with a mixer, then add cream cheese, sour cream, garlic and salt. Mix everything until you get a fine composition. Spread the puree in a baking tray, grease it on top with butter and add, if you want, a little hot pepper powder. Put the tray in the oven without covering it and let it bake for 30 minutes.
For the delicious baked potatoes with smoked and sour cream, wash the potatoes, clean them, cut them in 2 lengthwise and with a teaspoon take them from the core and make a hole.
Grease a pan with oil and place the potatoes with the hole down, then put the tray in the oven for 30-35 minutes.
Meanwhile, cut the bacon into slices and fry in a little oil, and cut the green onion (less the leaves).
After the potatoes are cooked, fill them with slices of bacon, put a teaspoon of sour cream and garnish with slices of green onions and pepper flakes (I finely chopped half a hot red pepper, I wanted spicy) .
Baked potatoes with smoked and sour cream can also be decorated with bell peppers, donuts or tomatoes.
POTATOES WITH CREAM AND GARLIC (DAUPHINOISE)
French fries with sour cream and baked garlic are a delicious garnish! Known as & # 8220Dauphinoise potatoes & # 8221, these are a different kind of au gratin potatoes, very tasty. You should definitely try them, but use greasy cream, special cream for cooking, otherwise you risk not getting what you need!
1 kg of potatoes
500 ml sour cream for cooking
3 cloves chopped garlic
75 g butter
50 g mozzarella or grated cheese
Peel the potatoes and cut them into thin slices 2-3 mm thick. While slicing we can put the slices directly in the heat-resistant dish in which we prepare the potatoes. Grease the bowl with butter before adding the potatoes.
When we cover the bottom of the pot with a layer of potatoes, season with salt, pepper, a little nutmeg, garlic and a little sour cream.
We will continue to put the potatoes in layers, covering each time with sour cream. The last layer must be sour cream.
Put in the oven at about 160-170 ° C, for 40-60 minutes covered with foil, then without foil until the potatoes are browned.
A few minutes before removing them, sprinkle with grated mozzarella and chopped rosemary. The original recipe does not have mozzarella and rosemary.