Julienne in Potatoes
Main Dishes • European
Description
Julienne in Potatoes
Ingredients
- Salad Potatoes 4 pieces
- Pickled Chanterelles 15 oz
- Onion 1 piece
- Butter 5 oz
- Wheat Flour ½ tablespoon
- Cream 10 fl oz
- Grated Pecorino Pepato Cheese 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.
Step 5
Bake the julienne in potatoes for about 30 minutes, until golden brown. The finished stuffed potatoes can be sprinkled with fresh herbs.
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