Potato with cream is a simple but very tasty side dish. The best recipes of potatoes with cream and ham, mushrooms, cheese

Potato with cream is a simple but very tasty side dish. The best recipes of potatoes with cream and ham, mushrooms, cheese

Even our distant ancestors cooked potatoes in the oven, pouring it with cream or milk, whipped with an egg.

Potatoes with cream - a delicious and delicate side dish that will suit your loved ones. If you are tired of mashed potatoes or boiled potatoes, try to diversify the menu by preparing potatoes with cream.

This dish can be stewed, baked or cooked in a slow cooker.

If you add meat or mushrooms to cream potatoes, you’ll get a completely self-contained dish that is served for dinner as a main course.

Potato with cream - basic cooking methods

Potatoes are peeled and cut into thin slices. If the recipe provides for garlic and onions, they are also peeled. Onions are chopped into half rings or rings, and the garlic is crushed using a garlic press.

Whip the cream with the eggs and season the sauce with spices and salt.

The bottom of the form is greased with butter and spread slices of potatoes.

Put onion on top and pour all the creamy egg mixture.

Baked in the oven from half an hour to an hour, depending on the thickness of the potato slices.

Then all sprinkled with cheese shavings and leave in the oven until it melts.

Recipe 1. Potatoes with cream and cheese

Ingredients

a glass of cream;

two pinches of salt and ground black pepper;

30 g butter;

grated cheese - 100 g

four potato tubers.

Method of preparation

1. The oven is heated to 200C. Peel the potatoes, wash them thoroughly and cut into thin plates.

2. Spread mugs of potatoes in an even layer in a heat-resistant form.

3. Butter butter cut into pieces and lay them on the surface of the potato. Salt and season with pepper. Fill with cream.

4. Send the form with the potatoes for half an hour in the oven. Then take out the potatoes and sprinkle them with cheese chips. Keep in the oven for a few more minutes until the cheese chips melt.

Recipe 2. Braised Potatoes with Cream

Ingredients

three onions;

table salt;

one and a half kg of potatoes;

vegetable oil;

a glass of cream;

carrot.

Method of preparation

1. Peel and wash vegetables. Onion cut into half rings. Cut the potatoes into large enough chunks. Crush carrots into large chips.

2. In a deep frying pan, heat the oil and fry the potatoes in it until golden brown. Put it on a baking sheet.

3. In the same pan, add butter, and fry the carrot and onion in it until soft. Cream dilute with water. Pour the vegetables with the mixture and hold on the fire until boiling. Salt and pepper.

4. Pour the creamy vegetable mixture over the potatoes. Baking tray cover with a sheet of foil. Send for an hour in the oven preheated to 180C.

Recipe 3. Cream potatoes in the oven

Ingredients

two eggs;

0.5 kg of potatoes;

5 g of sea salt;

bulb;

sweet pepper pod;

50 g butter;

bunch of green onions;

on a pinch of oregano and cumin;

250 ml of cream 20%.

Method of preparation

1. Peel the potatoes and wash them well. Cut a knife into thin slices. Put the potatoes in a bowl, sprinkle with salt, oregano and cumin. Mix everything.

2. Cut the peeled onions into feathers.

3. Butter butter grease the form. Put the shredded onions on the bottom.

4. Top with a uniform layer of potatoes.

5. Pour the cream into deep dishes, break eggs into them and beat the mixture with a whisk.

6. Pour the creamy sauce over the potatoes. Place the mold for an hour in an oven warmed to 200C. After a quarter of an hour, reduce the temperature to 180C.

Recipe 4. Potatoes with cream and garlic

Ingredients

50 g butter;

half a kilo of potatoes;

sea ​​salt and black pepper;

three cloves of garlic;

cream 33% - 200 ml

Method of preparation

1. Pre-peeled and washed potatoes cut into very thin slices. Put in a bowl and rinse a few more times to get rid of excess starch. Put on a disposable towel and dry. 2. Lubricate the butter form. Put the potato chunks in an even layer on the bottom, sprinkle with chopped garlic, salt and pepper. On the surface, spread the pieces of butter. Repeat layers to fill the form. There should be a potato on top.

3. Gently pour cream and soak the potatoes in them for a quarter of an hour. Cover the top of the form with a sheet of foil and place for an hour, in an oven preheated to 160 g. Then remove the foil and keep in the oven until browning.

Recipe 5. Potatoes with cream and mushrooms

Ingredients

eight potato tubers;

bunch of greens;

sea ​​salt and allspice;

100 ml of olive oil;

champignons - 400 g;

4 cloves of garlic;

Fatty cream - 300 ml.

Method of preparation

1. Heat the oven to 200C. Peel and wash the potatoes. Cut it into thin circles. Put in a colander and rinse under the tap to get rid of excess starch. Leave until all the water is drained.

2. Clean, rinse, and slice the mushrooms.

3. In a skillet with a thick bottom, heat the oil. Put the potato circles in it and mix with a wooden spatula so that they are evenly covered with oil. Salt and pepper. Continue stirring until the potato circles become sticky. Turn on the fire and fry until almost ready.

4. In a separate pan, fry the mushrooms in olive oil until cooked. Salt it.

5. Put the garlic pieces into the potatoes and pour the cream so that they completely cover it. Twist the fire and cook for another five minutes, until the cream thickens.

6. Rinse greens and chop finely. Mushrooms put in the potatoes and mix. Place the potatoes and mushrooms in a deep, buttered form. Send for half an hour in the oven.

Recipe 6. Potatoes with cream and bacon

Ingredients

200 grams of cheese;

one and a half kg of potatoes;

butter and vegetable oil;

200 g of bacon;

300 ml of cream;

2 onions;

3 eggs.

Method of preparation 1. Clean and finely chop the bow. Fry it in hot oil until lightly ruddy.

2. Cut the bacon into strips and spread it over the onions. We continue to fry the onions with bacon.

3. Oil the heat-resistant form. We put in it peeled and sliced ​​potatoes in thin circles. We salt. Fold the onion fried with bacon on top. Then again a layer of potatoes. Salt again.

4. Pour the cream into a deep bowl, break eggs into them, salt and whisk until smooth.

5. Fill the potatoes evenly with the egg-cream mixture. Sprinkle with cheese chips and send to the oven preheated to 180 ° C for 50 minutes. Cut potatoes into portions and lay them on plates.

Recipe 7. Potatoes with cream and ham

Ingredients

1 kg 200 g of potatoes;

100 g of cheddar cheese and monterey jack;

parsley;

two art. spoons of butter;

bulb;

flour - 50 g;

300 g of ham;

ground black pepper;

incomplete glass of heavy cream;

200 ml of milk in half with cream.

Method of preparation

1. Heat oven to 175C. Oil grease a large baking dish.

2. Melted butter in a pan. We spread finely chopped onion and fry it for a couple of minutes until transparent.

3. Put the onion, sliced ​​thin strips of ham, and continue to fry for about three minutes. Remove from the heat and set aside.

4. Pour fat cream into the milk and warm it up. Two types of cheese grind into small chips and mix.

5. Cut the peeled potatoes into thin circles. We spread it evenly in the form. Fold ham and onions on top. Sprinkle with a mixture of cheese. Gently pour the cream mixture.

6. Close the dish with a sheet of foil and bake in the oven for about forty minutes. Then remove the foil and send to bake for another 20 minutes. Cut into portions, sprinkle with chopped parsley and serve.

Recipe 8. Potatoes with cream and melted cheese

Ingredients 400 ml of cream;

a kilo of potatoes;

sea ​​salt and pepper;

a couple of garlic cloves;

160 g of processed cheese;

butter - 50 g;

300 ml of milk.

Method of preparation

1. Heat the oven to 180C. We clean and wash the potatoes. Cut it into thin slices, put it in a colander and rinse under the faucet. We leave to glass all the water and dry.

2. Put the potatoes in a deep frying pan and pour them with milk. We salt.

3. Bring to a boil over moderate heat. After five minutes, we twist the fire and cook another ten minutes, stirring occasionally.

4. Heat-resistant deep dish rub with garlic and butter. Spread half the potatoes and cheese in layers and pour in the cream. Season with salt and pepper. Spread the rest of the potatoes, cheese again and pour the remaining cream.

5. Send the dish to the oven for an hour. We bake at 180C.

Recipe 9. Potatoes with cream and spicy herbs

Ingredients

six potato tubers;

5 g rosemary and thyme;

150 grams of cheese;

garlic - a few teeth.

Method of preparation

1. Peel the garlic and crush it with the help of a garlic crush. Pour the cream in a saucepan, warm up and add garlic and herbs. Keep on low heat for another ten minutes.

2. Potatoes, pre-peeled and washed, cut into slices and lay out in a heat-resistant form. Season with pepper and salt.

3. Strain the cream and fill them with potatoes.

4. Gently pour the potatoes with hot cream and send to the oven for a quarter of an hour. We bake at a temperature of 200C. After this time we take out the potatoes, mix and sprinkle abundantly with cheese chips. We put baked for another 20 minutes.

Recipe 10. Fried Potatoes with Cream and Mushrooms

Ingredients

300 g fresh champignons;

a kilo of potatoes;

cream - 200 ml;

bulb;

vegetable oil;

sea ​​salt.

Method of preparation

1. Remove the film from the mushroom caps and wash them. Cut the mushrooms in half, and then crumble the plates. 2. Heat vegetable oil in a frying pan. Put the mushrooms in it, cover with a lid and fry, stirring occasionally, until golden brown.

3. Peel the potatoes, rinse well and chop into thin strips. Peeled onions cut into thin half rings.

4. Place a wide, deep frying pan on the stove and pour in quite a lot of vegetable oil. Fry the potatoes until ruddy on an intense fire, stirring occasionally. After ten minutes, put onion, sprinkle with salt and mix. Roast another three minutes under the lid. Then add the fried champignons, mix and continue to fry for the same amount of time.

5. Evil the potatoes with the cream of mushrooms and simmer, covered with a lid, five minutes, stirring from time to time. Sprinkle with chopped greens and serve hot.

Potatoes with cream - tips and tricks from the chef

  • The cooking time of potatoes depends on the thickness of the slices, the thinner they are, the less time is needed.
  • For cream potatoes, use seasonings with Italian and French herbs.
  • To make the potato crispy, chopped potatoes are washed several times and dried.
  • Serve pickles or pickled vegetables with cream potatoes.
  • You can add a little mustard to the cream sauce to spice up the dish.
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