In France, julienne is a special way of cutting young vegetables, but in our understanding this term means something different: a dish of creamy sauce with mushrooms under a baked cheese crust.
It is customary to serve an appetizing treat as a hot snack in a special dish, a cocotte, but today we want to acquaint our readers with an unusual interpretation of the dish - julienne in potatoes. It turns out creamy, aromatic and very, very satisfying!
Ingredients
- Potatoes 3 pcs.
- Butter 70 g
- Champignons 400 g
- Bow 1 pc.
- Wheat flour 0.5 tbsp. l.
- Cream 250 ml
- Hard cheese 100 g
- Salt to taste
- Black pepper (ground) to taste
Wash the potatoes, cut in half, and spoon out the middle, leaving about 0.5 cm around the edges.
Thinly chop the mushrooms, chop the onion.
Melt 50 g of butter in a frying pan, add mushrooms, fry them, then add onions.
Pour flour into the pan, stir.
When the flour is dissolved, add the cream, mix well, season with salt and pepper, simmer for 3-5 minutes.
Sprinkle the cocotte with salt and pepper, put a piece of butter in each.
Place the potatoes on a greased baking sheet, distribute the mushroom filling over the cocotte makers.
Preheat the oven to 190 degrees, send the baking sheet with julienne into it for 15 minutes.
Remove the potato boats and sprinkle with grated cheese. Return to oven for another 20 minutes. Done!
