Traditional recipes

French potato garnish

French potato garnish

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The potatoes are boiled in cold water to which we add a teaspoon of salt and boil in the shell. The eggs are also boiled. When cooked, drain the potatoes, clean and leave to cool. Boiled eggs are cleaned and set aside until cool. Grease a pan with plenty of butter and start arranging the layers of potatoes and eggs. The first layer will be of potatoes that are cut into rounds, on top we put a row of eggs which will also be cut into round slices, and on top we put sour cream. Sprinkle with salt and pepper and start another layer with potatoes, eggs, sour cream. Continue until we finish the ingredients and the last layer should be one of sour cream over which the grated cheese is sprinkled. Place the bowl of French fries in the oven and let them brown until the top layer is nicely browned.

Remove the dish from the oven and serve hot, with sour cream on top.

Good appetite!

French fries with baked meat

Peel a squash, grate it and slice it. Season with salt and pepper.

Cut the meat into small slices and beat with a hammer. Season with salt and pepper to taste.

The tomatoes are cut into rounds and the cheese is grated.

In a heat-resistant bowl, greased with a little oil, put the potatoes, arrange the beaten meat on top, then a layer of potatoes and tomatoes.

In a bowl, mix the egg with sour cream and mayonnaise, season with salt and pepper. The mixture obtained is poured over the ingredients. At the end, sprinkle the cheese.

Bake for 30-40 minutes at a temperature of 180 degrees C.

Good appetite from Oxana!

French potatoes, a perfect autumn dish

Boil the potatoes in their skins. After they have boiled, let them cool. Peel a squash, grate it and slice it. Season with salt to taste.

In a bowl beat two raw eggs, add milk, sour cream and season to taste with salt, pepper and nutmeg. Boil the remaining 6 eggs hard.

Grease a yena bowl with butter, then place a layer of potatoes, a layer of egg slices, half the amount of cheese, then continue with another layer of potatoes, the rest of the eggs, the remaining cheese and finally the last layer of potatoes . Then pour the milk mixture with the egg and sprinkle the grated Parmesan cheese on top. Cut the butter into slices and place it over the Parmesan cheese.

Bake everything for 20-30 minutes or until the composition is browned.

How to serve french fries

Serve the hot potatoes with a tablespoon of fresh sour cream. Potatoes can also be served instead of garnish with a steak.

Other filters about Potatoes

Dozens of country-specific recipes have been derived from the simple and classic French fries recipe over time. There it is.

Potato pancakes are ideal for a hearty breakfast or as a garnish for a delicious steak. They are easy to prepare and have a.

Purple potatoes are great for making chips. I managed to prepare them in two forms, both in the oven and fried. Different.

French fries are one of those very tasty food options that no one can refuse. I offer them once a month.

Patatas bravas is a dish specific to Spanish cuisine, which is, in fact, french fries, served as tapas and covered with a.

The Spanish omelet, or Tortilla Espa & ntildeola, originated in Catalonia, and has entered the Spanish culinary tradition since the 17th century.

Gyros or gyro is a Greek dish, made from meat, tomatoes, onions, and tzatziki sauce and served with slices of bread as a sandwich.

What Romanians eat, ep. 3: Everything about french fries. What other foods can you combine them with without gaining weight

In Romanians, as in many peoples, the potato is considered a basic vegetable. Nutritionist Mihaela Bilic tells us about the food combinations we can eat without having to worry about extra pounds.

Potatoes + meat + cheese + egg = a healthy combination?

& ldquoWe eat potatoes with anything just because they can be the perfect garnish for anything: meat, fish, cheese, egg all go with potatoes (fried, pureed, baked, boiled) - the options are unlimited. Combining potatoes with meat or cheese or egg respects the healthy principles of nutrition because it brings in the same plate the carbohydrates (starch) from potatoes and proteins, fats from meat / cheese / egg & rdquo, explains Dr. nutritionist Mihaela Bilic.

The other option, which includes all of the above foods in the same plate, is to be avoided, says the nutritionist.

On the other hand, do not eat raw cheese, meat or eggs without garnish, nutritionist advises you:

& ldquoIf we did not have potatoes we should eat bread, rice, pasta, polenta or legumes (beans, peas, lentils) as a source of slow carbohydrates. Eating empty meat / cheese / egg, without bread, potatoes or other garnish is wrong in terms of nutritional balance, the presence of carbohydrates keeps us hungry for a few hours and provides the body with the energy it needs, our cells work only with glucose! "

But pay close attention to how you cook the garnish and the quantities in which you associate it with other foods:

"Although the garnish is recommended at every meal, the quantity and the way it is cooked make the difference. In an ideal plate the potato garnish (bread / rice / polenta) should not exceed 25% of the surface of the plate. The other quarter should be covered with protein (meat, cheese, egg) and the remaining half of the vegetables / salad. So it's okay to eat potatoes, but the amount should be moderate (2-3 tablespoons). "

Recommended portion of french fries is 10-15 pieces. Attention: they must be fried correctly. What this means?

& ldquoCorrect frying is done in fresh oil, long and well heated, to completely cover the potatoes. Properly fried potatoes should be crispy on the outside, that crust prevents them from soaking in oil and thus will have fewer calories. & ldquo

Alternatively, nutritionist Dr. Mihaela Bilic recommends that you try other methods of potato preparation:

& ldquoFried potatoes we can eat, but from time to time and properly fried. The Germanic peoples have whole books only with potato recipes, maybe it would not be bad to discover new methods of cooking them, besides frying. And don't try to blame the potatoes for health or figure problems, not the fried potatoes with meat / cheese / egg fattening and getting sick, but too much of everything. & Rdquo

Dr. Mihaela Bilic is a primary care physician in nutrition. You can find it at Provita Medical Center, phone 0730635357.

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French fries

In my opinion, Dauphinoise potatoes are the salty equivalent of creme brulee, because on top we have a crunchy pojghita that cracks appetizingly when cut, revealing the creamy interior. Many believe that in order to obtain this creaminess from the inside, cheese must be used, but the truth is that the mixture of cream and milk is cheeseed during baking and those creamy lumps are formed between the layers of potatoes.

This is French potato recipe true, just as it is done in France. You will be surprised that it is not the "classic" recipe French fries which we are used to, the one in which boiled potatoes are used in the shell and eggs, but maybe you are interested in exploring its roots and possibly even making a comparison.

Medium-sized potatoes, well cleaned and peeled, boil covered for approx. 30 minutes, in enough boiling water to contain them.

Put a teaspoon of salt in the water so that it does not crush. After it is boiled, cut it into slices of about 1/2 cm. Put eggs in a bowl and boil with a teaspoon of salt approx. 5-6 min, then peel.

In a 1-2 l bowl well greased with butter put half the amount of potatoes over the potatoes put 2 eggs cut into round slices sprinkling with half a teaspoon of fine salt. Do the same with half the potatoes, eggs and salt.

Top with half the amount of sour cream, breadcrumbs that have been heated, one minute with butter. Put the preparation in the oven to heat for 15 minutes before serving. After removing from the oven, put the rest of the cream.

The dish is served as a first course or as a second course associated with lettuce or salads.

French fries with eggs, cheese and sour cream

French fries with eggs, cheese and sour cream are a rich dish, can be in itself the main dish at lunch or can be served as a side dish to steak. You will get the good gratin taste only after the potatoes are well browned in the oven and the cheese is baked. It depends on the size of the pot in which you will bake them, depending on how wide it is, you will get one layer of each or two. My yena tray is approx. 28 x 18 cm and I put in 2 layers.

Preparation time 30 minutes

Cooking time 45 minutes

Total time 1 hour 15 minutes


  • 1 kg of white potatoes
  • 50 g butter
  • 3 eggs
  • 45 g grated cheese
  • 200 g sour cream
  • salt, freshly ground pepper

PREPARATION French potatoes with eggs, cheese and sour cream
1. Boil the potatoes in their skins, depending on their size, they are ready in approx. 30 minutes. I choose the smallest white potatoes for boiling.
2. I boiled the eggs for 15 minutes to make them hard, I put them in cold water for 2 minutes, then I changed the water with another cold water because the first one had warmed up.
3. I greased the pot in which I baked with some of the butter. I turned on the oven at 220 degrees to preheat it.
4. I peeled the potatoes, keeping them with a clean towel because they were frying me, I sliced ​​them and put a layer in the baking dish and I salted them on top and I put a little freshly ground pepper. I shaved half of the cheese and spread it over the potatoes.
5. I peeled the drained eggs and cut them in half and put them here and there over the cheese
6. I peeled, sliced ​​and put the second layer of potatoes, salted and sprinkled a little pepper. I distributed the rest of the grated cheese and then slices of the rest of the eggs.
7. Homogenize the cream if it is not cooking liquid and pour it on top. Here and there you put the rest of the diced butter.
8. Bake in the oven at 220 degrees for 45 minutes. Please check after 35 minutes if it is browned, my oven is lazy. This is what it looks like after 30 minds, so it wasn't gratifying gratitude:

Serve hot, straight from the bowl in which they were baked.
You may also be interested in other potato dishes:
& # 8211 Beef (stewed) with onions and potatoes
& # 8211 Donuts with meat and potatoes
& # 8211 Grilled potatoes with thyme and rosemary
& # 8211 Beef cutlet with vegetable and potato sauce
& # 8211 Champ, mashed potatoes with sour cream and onion
Liv (e) it!

  1. Preheat the oven to 150 degrees Celsius. Take a bowl with a thick bottom or a special one for au gratin dishes and grease it with butter or other type of fat.
  2. Peel a squash, grate it and slice it as thin as you can. Place them in the bowl earlier, so that layers of potatoes are created and there is not much free space left. Season with salt and pepper and sprinkle a generous amount of Gruyere cheese on each layer. On the last layer, sprinkle the cheese or a type of cheese of your choice.
  3. Put the sour cream, garlic and thyme in a pan or saucepan and bring the sauce to a boil over low heat. Remove the thyme from the sauce, then pour the latter over the potatoes.
  4. Put some butter and an extra portion of cheese or cheese over the gratinated potatoes, if you wish. Put them in the oven for an hour and a half or until the potatoes are soft, and the surface layer is golden and slightly crispy. Serve hot French au gratin potatoes as a main course or as a side dish.

If so far you haven't flirted too much with French cuisine, definitely these au gratin potatoes delicious will convince you to try even more recipes from this country.

Returning, however, to the Mioritic lands, we recommend you to enjoy this simple recipe of peasant potatoes!



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