Cooking

Incredibly delicious julienne in potatoes.

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In France, julienne is called a special way of cutting young vegetables, but in our understanding this term means something else: a dish of cream sauce with mushrooms under baked cheese crust.

Appetizing treats are usually served as a hot snack in a special dish, a cocoon, but today we want to acquaint readers with an unusual interpretation of the dish - julienne in potatoes. It turns out creamy, fragrant and very, very satisfying!

Ingredients

  • Potato 3 pcs.
  • Butter 70 g
  • Champignons 400 g
  • Bow 1 pc.
  • Wheat flour 0.5 tbsp. l
  • Cream 250 ml
  • Hard cheese 100 g
  • Salt to taste
  • Black pepper (ground) to taste

Wash the potatoes, cut them in half, remove the middle with a spoon, leaving about 0.5 cm at the edges.

Finely chop the mushrooms, chop the onion.

Melt 50 g of butter in a frying pan, add the mushrooms, fry them, then add the onions.

Pour flour into the pan, stir.

When flour is dissolved, add cream, mix well, salt and pepper, simmer for 3-5 minutes.

Kokotnitsy sprinkle with salt and pepper, put in each piece of butter.

Put the potatoes on a greased baking sheet, spread the mushroom stuffing on the cocotte.

Preheat oven to 190 degrees, send to it a baking sheet with julienne for 15 minutes.

Take out the potato boat and sprinkle with grated cheese. Return to the oven for another 20 minutes. Done!

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