Young potatoes baked in milk-mushroom sauce with cheese

Potato Escalope 582 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Young potatoes baked in milk-mushroom sauce with cheese
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy
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I propose to cook a delicious vegetable dish - young potatoes in a sauce of mushrooms, milk and two types of cheese. The potatoes are stewed and then baked in a thick and tender sauce with a light creamy taste and aroma of champignons and smoked cheese. The potato turns out to be soft, just melting in the mouth, while maintaining its shape and appetizing golden brown crust.

Ingredients

Directions

  1. Wash mushrooms and potatoes thoroughly.
  2. Scrape off a thin peel from the potatoes (you can not do this, if you wish). Wash the tubers, cut into slices about 1 cm thick.
  3. Heat the olive oil in a skillet and add the potatoes. Fry for 1-2 minutes over high heat.
  4. Pour 100 ml of drinking water into a skillet, cover, reduce heat to medium and simmer potatoes for 10 minutes. Then add butter to the pan and stir.
  5. While the potatoes are stewing, chop the mushrooms coarsely.
  6. Grate both types of cheese on a fine grater.
  7. Combine milk, mushrooms, two types of cheese, salt, black pepper, coriander and suneli hops in a deep bowl.
  8. Using an immersion blender, grind all ingredients into a liquid, homogeneous mass. Add flour and mix with a spatula.
  9. Pour the mushroom sauce into the skillet with the potatoes. Simmer the potatoes in the sauce for another 10 minutes, stirring continuously.
  10. Preheat oven to 220 degrees.
  11. The sauce will change color and become more intense, and will evaporate slightly. Transfer the potatoes and sauce to a baking dish, or simply remove the handle of the pan if possible.
  12. Bake the potatoes in a preheated oven at 220 degrees for 10 minutes, until golden brown (while under the crust the sauce will remain moderately thick and very fragrant).
  13. Arrange the potatoes in a thick, aromatic and tasty cheese and mushroom sauce on plates, garnish with fresh parsley and serve.
  14. You will definitely love this dish! The light aroma of champignons, creamy notes of sauce and young potatoes, the taste of which we adore since childhood, are a very successful combination in one recipe.
  15. Bon Appetit!

Young potatoes baked in milk-mushroom sauce with cheese



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy

I propose to cook a delicious vegetable dish - young potatoes in a sauce of mushrooms, milk and two types of cheese. The potatoes are stewed and then baked in a thick and tender sauce with a light creamy taste and aroma of champignons and smoked cheese. The potato turns out to be soft, just melting in the mouth, while maintaining its shape and appetizing golden brown crust.

Ingredients

Directions

  1. Wash mushrooms and potatoes thoroughly.
  2. Scrape off a thin peel from the potatoes (you can not do this, if you wish). Wash the tubers, cut into slices about 1 cm thick.
  3. Heat the olive oil in a skillet and add the potatoes. Fry for 1-2 minutes over high heat.
  4. Pour 100 ml of drinking water into a skillet, cover, reduce heat to medium and simmer potatoes for 10 minutes. Then add butter to the pan and stir.
  5. While the potatoes are stewing, chop the mushrooms coarsely.
  6. Grate both types of cheese on a fine grater.
  7. Combine milk, mushrooms, two types of cheese, salt, black pepper, coriander and suneli hops in a deep bowl.
  8. Using an immersion blender, grind all ingredients into a liquid, homogeneous mass. Add flour and mix with a spatula.
  9. Pour the mushroom sauce into the skillet with the potatoes. Simmer the potatoes in the sauce for another 10 minutes, stirring continuously.
  10. Preheat oven to 220 degrees.
  11. The sauce will change color and become more intense, and will evaporate slightly. Transfer the potatoes and sauce to a baking dish, or simply remove the handle of the pan if possible.
  12. Bake the potatoes in a preheated oven at 220 degrees for 10 minutes, until golden brown (while under the crust the sauce will remain moderately thick and very fragrant).
  13. Arrange the potatoes in a thick, aromatic and tasty cheese and mushroom sauce on plates, garnish with fresh parsley and serve.
  14. You will definitely love this dish! The light aroma of champignons, creamy notes of sauce and young potatoes, the taste of which we adore since childhood, are a very successful combination in one recipe.
  15. Bon Appetit!

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