I cleaned, washed and diced the potatoes. I put them in the steamer for 20 minutes. In the meantime, I cleaned, washed and chopped the onion. I washed the chicken breast and cut it into cubes.
I washed the mushrooms and cut them in half.
In a pan, I put a little olive oil and I put the onion and the garlic cleaned and crushed and crushed. After they browned a bit, I added the chicken breast. I let it brown too, then I added the mushrooms. I sprinkled salt with spices and left the mushrooms to brown a little over a high heat, then I put them all on low heat to penetrate well. Then I stepped aside.
I grated the cheese and mozzarella.
I took out the potatoes and added them to the pan over the chicken and mushrooms.
I mixed, sprinkled a little more spices.
In a form of heat-resistant baking, I put half of the composition, I sprinkled grated cheese, spices, then the rest of the composition and another layer of cheese.
I put it in the oven, over medium heat, for about 20 minutes to brown nicely. I served it with cucumber in vinegar!
Potatoes & # 8220Dauphinoise & # 8221
This somewhat sophisticated name says about potatoes that they are au gratin, adding sour cream, butter and garlic. You can also find a slightly different version on my site, for a more elegant presentation. Today's recipe can be easily made in large quantities, is consistent and can be used as such, so as a main course, or as a side dish to various other dishes. Although it is not very recommended by nutritionists, we like to eat meat with potatoes, so this recipe can be considered if we are tired of baked potatoes, puree, nature or any other way of cooking.
The most important thing for this recipe is that the potato slices are equal. Although I like to always rely on the knife, a mandolin is more than necessary in this situation. With this mandolin I cut the potatoes into absolutely equal pieces, in a much shorter time than if I had used the knife.
I mixed the butter with the crushed garlic, and I greased a tray with this mixture.
In the tray I placed a layer of potato slices (the slices should overlap a little), over which I grated cheese.
The black dots you see in the picture come from freshly ground pepper and grated nutmeg on a small grater. Nutmeg will give another dimension to the preparation, a new flavor. I put very little salt on each layer, because the cheese was salty enough.
I made about 4 layers of this kind, and at the end I mixed the cream with a little milk to fluidize it and poured on top.
After a last layer of grated cheese, the tray was ready for the oven.
In the preheated oven, the potatoes sat for about 60 minutes at 160 degrees, in the last minutes the fire was given more heat to brown. The time depends on the thickness and number of layers, so it is best to try after an hour and see how it looks. In my case, it presented itself very well.
For the first portion, I didn't spend much time thinking. I ate it as it was.
I used the rest of the tray as a garnish for a mutton.
Update: I was informed by a French friend that in fact no cheese is put in the Dauphinoise. That is right!
Talking to Kera Calița from Jariștea and rummaging through her gastronomic library, we find out that, after eighteenth-century France, Parmentier tirelessly campaigned for the introduction of New World potatoes into the daily menu of the people, starting with the twentieth century. Tasty 19th century potatoes they have become not only a widespread ingredient but also a source of inspiration for the great French chefs. That is why, not coincidentally, the phrase "French potatoes" has spread rapidly around the world.
So what are the celebrities French fries, which some consider just a trivial garnish for many steaks and call them with a strange contempt "some french fries and nothing more"? Let's just think about the international career they had: already, in 1802, Thomas Jefferson was serving his guests at an official dinner held at the White House "French-style french fries" (the menu stated in French "Raw fried potatoes, in small slicesOriginally, however, this dish has been quoted since 1629 by a Spanish monk, in full missionary action in Chile. From the Andes, where there are about 2,000 types of potatoes, potatoes have crossed the Atlantic on The Old Continent, in the Iberian Peninsula, then, as Spain owned the Netherlands, they reached the Flemings around 1680, from them to the Walloons, after which they crossed the border into the Hexagon, where they began to be prepared in the same way. .
If they were cut thin at length, in the form of matches, then they were boiled a little in salted water, after which they were fried in an oil bath, they came out fries. If, however, they were boiled a little more, flavors were added, then, when the water decreased, they were filled with milk, and when the potatoes were half-crushed they were passed with butter, we could talk about puree. Then, from this puree, small balls could be made, baptized with nutmeg, beaten egg yolk and cream before being kneaded, which could be fried or baked to obtain duchess. For a more special shape, they could be modeled by hand or put the composition in a spray, from which a skilled cook squeezed a poppy seed puree, before gilding it with or without hot oil.
In different regions of France are made all kinds of purees and other delicious dishes based on potatoes and combinations thereof. For example, aligot, a rural specialty originating in Aubrac (Aveyron, Cantal and Lozère), which spread in the last quarter of the nineteenth century in the rest of the Massif Central, then became popular especially through the exodus of coal traders (the bougnats) to Paris. This puree takes its name from the cheese metonymy tome d’Aligot (fermented white cheese, but unsalted and unripe), with which the boiled potatoes are mixed with cream, butter and a clove of finely chopped garlic, to obtain an elastic texture, similar to that of raclette. But the aligot not to be confused with at truffle, a traditional dish from Cantal, the neighboring mountain area, for which the potatoes are first steamed and then partnered, in addition to butter, cream, garlic and grated cheese, and with the pork chops.
In Alsace, potatoes are made baeckoeffe (or four de boulanger, because it is often prepared in the big bakery oven), a kind of filling stew, in which, in addition to the delicious tubers, there are also pieces of meat and vegetables, all cooked for a long time together with spices and white wine . In the Ardennes (the Ardennes countryside), especially in the Meuse valley, is made bayenne or baienne, from boiled potatoes, fried onions and generous pieces of ham.
In Picardy (lin Ponthieu), we prefer, however, steak, a round peasant pudding, made of potatoes, onions and fatty pork, with a golden crust of beaten egg. In the kitchens of the Arve and Arly mountain valleys, we find farcement, a similar recipe, but enriched with prunes and raisins, so it can be served as a dessert at Sunday table. In the villages of the Corréze department (near Limoges), a stuffing is made, a kind of bun the size of a goat's fist, made from grated raw potatoes, mixed with millet flour, chopped garlic, salt, pepper and parsley, cooked in a bain marie. The wealthy peasants also put a round piece of sausage in the middle of the bun.
Farinade is a omelette with potatoes and cheese, thickened with flour, from Auvergne, and ganefles they are made in Alpe d’Huez and Deux Alpes, from grated potatoes, pan-fried with cheese and beaten eggs, at the end being rolled a little and in breadcrumbs with hot butter. Perhaps, however, the most famous French baked potato recipes are those involving classic gratin. A version of gratinated potatoes like in Grenoble is the famous pudding dauphinoise.
For this, it is required to heat the oven well before the weather. Meanwhile, grease a pan with butter. Separately, wash, peel and cut the potatoes into round and fairly thin slices. In a bowl, next to it, mix sour cream with milk, crushed garlic and your favorite spices, from which, again, nutmeg cannot be missing. This composition is poured over the slices of potatoes placed in several layers superimposed in a casserole or tray. For a fabulous crust, top with plenty of smoked cheese. This pudding dauphinoise of au gratin potatoes, in which some also add diced chicken breast or quarters of mushrooms (morelles), can be served hot with a cup of cream poured on it, but can be tasty and cold the next day.
Another classic pudding recipe, found especially in mountainous areas, where the soul is in great need of heat at winter time is Savoyard tartiflette (caressed and chubby), which is necessarily made with Reblochon cheese, yellow-orange, with a noble white mold crust. The potatoes are baked in a ceramic bowl together with this raw and whole cow's milk cheese, with lightly pressed and uncooked pasta - which is also made in the departments of Savoie and Haute-Savoie, onion (shallots), smoked ham and white wine.
The proportions are 1 - 1.2 kg of boiled potatoes and then sliced round, 200 grams of smoked cubes, 2 large chopped red onions diced about a quarter of a finger, 2 cloves of finely chopped garlic - all three of these ingredients being pulled together at pan until translucent, 500 grams of creamy Reblochon cut into cubes and melting the mixture from the pan poured over potatoes, 6 -7 tablespoons of greasy cream topping the Alpine gastronomic architecture, salt and black pepper to taste, and butter to grease the tray before to pour into it the tasty composition, which connoisseurs say is amazing when it is taken hot from the oven and brought to the table with various pickles, among which can not miss pickles cucumbers and chives.
A recipe fine, creation of a famous pastime of the late nineteenth century is Apples Anna, a casserole of thinly sliced potatoes and mashed in butter, from which turrets are made which are wrapped in parchment foil and put in the oven over a low heat. The patent for this dish, dated 1870, is attributed to Adolphe Dugléré, one of the brilliant disciples of the great Lent. He was the chef of the Parisian restaurant Café Anglais, and the name of this treat was given in honor of a famous courtesan of the time, Anna Deslions (mistress of the cousin of Emperor Napoleon III and one of those famous The Insubordinates, women "not subject" to any constraint of morals), with whom the culinary artist was hopelessly in love. … How many old French recipes based on potatoes, so many love stories - the sacred love of gastronomy First of all, because the kitchen has always been a sanctuary in the magical Hexagon, full of flavors!
For the gratinated potatoes in the recipe below, we used 5 types of cheese, as I said, but you can use whatever cheeses you like. And as many as you want. What's the idea: for au gratin potatoes you need to use fatty cheeses, which melt easily and give a very good flavor to the recipe. Cow curd, feta or Telemea cheese have no chance.
What cheeses do we recommend for au gratin potatoes?
Delaco cheese, camembert, brie, gorgonzola (for the strong), cheddar (for personality) and parmesan. If you want to Romanianize these potatoes a bit, you can use bellows cheese. We've never made potatoes au gratin with bruduf cheese, so we don't know how they are, but that's an idea.
Well, in order for our recipe for baked potatoes to come out in the oven, you definitely need sweet cream. Sour cream, even if you choose with more fat, changes the taste of the potatoes and prevents the cheeses from binding / mixing.
A sweet cream with 15% or 23% fat is perfect for this simple recipe for au gratin potatoes. Now that we've clarified things, let's start cooking! Are you ready?