Potatoes in French

Today no one will tell you why this dish was called French fries, and what is done here in the French manner. True, sometimes I feel like trying something special, unusual, but very tasty and preferably foreign. Although, what is the French here, if not even in the whole of France. Just like they do not have a salad named "Olivier", but in the menu of many French restaurants you can find a salad, which is called Russian.

However, we must pay tribute to the French potato - this is an excellent alternative for a good family dinner, and maybe for a festive celebration. At the same time cooking does not require any special tricks, everything is simple and relatively fast. And if you add a little fancy, you can make this dish very beautiful. Perhaps in a hundred years, in France, sitting in a restaurant, you can order potatoes in Russian.

Do not be afraid to experiment, because potatoes can not be spoiled in French. Even inexperienced housewives and men can easily master this simple way of cooking.

You will need: veal - 700 g; Potato-1 kg; Bulbs - 4-5; Cheese - 300 g; Mayonnaise-1 pack, salt, pepper and spices to taste.

And yet, how to cook potatoes in French? In my family this dish is very fond of. So the recipe, which I now give, has already passed the test on my home. So, I take a fresh piece of veal, cut it across the fibers into slices of a finger thick. Then I rub each piece of meat with spices and put it on the day in the fridge.

In the next step, in the baking mold (having a height of the flange of 5-6 cm), the bottom of which is greased with lean oil, I spread the cut into rings with a thickness of 1 centimeter onion, then a layer of meat. On top I pour and level into one layer potatoes, cut into thin slices (can be cut into strips), slightly salt and pepper. The layer of potatoes should be no more than 1 cm. The next very thin layer is again the onion. Then I repeat again a layer of potatoes of the same thickness and a layer of onion rings. Level the last layer.

Then a small one onion, and then I rub the cheese on a large grater and mix them. I recommend cheese to take a hard, but it is better if it is salty taste than sweet. Evenly moist, sprinkle the entire surface of our dish. There's still a layer of cheese on top. Then, I spread mayonnaise lightly with water and quickly beat with a blender, this mixture lubricates the uppermost layer. Preheat the oven to 200 degrees and bake for about an hour.

This dish can have a variety of variations, for example, potatoes with minced meat in French. Prepare it, too, is not difficult. The main products are 500 grams of ground beef, salt, pepper ground, mayonnaise, 5 tablespoons, 2 tomatoes, 4 onions, a bunch of green onions, 500 grams of potatoes, 150 grams of 50% cheese, breadcrumbs and lean oil. Some cooks like to add to them layers of carrots, sweet peppers, tomatoes. And the layers can be repeated several times.

Lubricate the pan all over the surface with lean oil, it should be filled with 3-4 tablespoons of breadcrumbs. Beef meat is crushed through a meat grinder with one onion, salt, pepper to your taste. Then carefully place the stuffing on the baking tray. We cover the whole surface of the forcemeat with a layer of mayonnaise. Then we take fresh tomatoes, scald them with boiling water, remove the skin from them, cut them into rings and lay them on minced meat. They must cover the whole surface of the stuffing. Onions cut into half rings and fry well in lean oil, let it cool down, and then evenly spread out the next layer.

The next stage: peeled potatoes, cut into strips, poured out as a next layer, add salt, pepper to taste.

Green onion-feather grind and mix with cheese, rubbed on a coarse grater. This mixture is covered with a layer of onion. All is ready. You can put the baking pan in the oven, preheated in advance to 200 degrees, leave the bake for 45 minutes.

It is advisable to slip another dish in the pan with water, in which there will be water, to ensure the regime of humidity in the oven. By the way, if you are a fan of healthy food, then potatoes in French can be stewed under the lid.