Julienne in Potatoes

Main Dishes | European cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Julienne in Potatoes

Ingredients

Salad Potatoes - 4 pieces
Pickled Chanterelles - 14.1 oz
Onion - 1 piece
Butter - 3.5 oz
Wheat Flour - ½ tablespoon
Cream - 8 fl oz
Grated Pecorino Pepato Cheese - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the potato boats: thoroughly wash the potatoes without peeling them. Cut each potato in half lengthwise. Then, carefully scoop out the insides with a dessert spoon to create a boat shape, leaving walls about 5-7 mm thick.

Step 2

Place the prepared potatoes in cold water to prevent browning.

Step 3

Prepare the filling for the potatoes: melt the butter in a pan, sauté the chopped champignon mushrooms over medium heat for about 5 minutes, then add the finely chopped onion. Sauté for another 5-7 minutes over medium heat. Add the flour and sauté for a couple of minutes, then pour in the cream. You can substitute the cream with sour cream. Season with salt and pepper, and cook for 3-4 minutes until the sauce thickens.

Step 4

In a greased baking dish, place the potato boats, add a small piece of butter to each boat, and fill them with the mushroom filling. Sprinkle with grated cheese and place in an oven preheated to 180°C.