A dish from the category of gratins, for every day and for a friendly dinner - baked meat in French with potatoes and tomatoes under a layer of melted cheese. Juicy layers, garnish and meat pieces in one plate. Swap out cheese varieties, pork for beef or poultry, and each time there will be variety with the same cooking principle.
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Ingredients:
Pork - 300 g
Potatoes - 200 g
Tomato - 100 g
Mayonnaise - 70 g
Cheese - 150 g
Vegetable oil - 30 ml
Salt, hot pepper - to taste
Step by step recipe:
Take the groceries on the list. Defrost the meat if necessary.
Such a dish is prepared both on one spacious brazier, and in portioned refractory forms. If desired, include courgettes, onions, other vegetables, and mushrooms.
Lightly coat the bottom of the baking container with any vegetable oil. Cut the pure pork pulp into pieces of approximately the same size. Before that, we cut off excess fat and hard film. We put the meat first on the bottom of the oiled bowl, sprinkle with salt and ground hot pepper.
Lubricate with mayonnaise.
How much and when to season with spices and cover with mayonnaise sauce - decide for yourself. The dish should not be dry. Many more replace mayonnaise with sour cream or white béchamel sauces.
Cut the peeled potato tubers into circles, cubes or bars, but not too coarsely. Hard root vegetables should be thoroughly steamed.
Cover the pork with potatoes, evenly. And again we apply a mayonnaise layer plus, if desired, spices.
Shred the fleshy tomatoes in circles - cover the potato layer with them. Leave a little mayonnaise and spices on top.
We use melted cheese last. You can grate with shavings, cut into strips, or, as in this recipe, simply cover with chunks.
We send the semi-finished product under a sheet of foil (we do not cover it tightly) into the oven hot to the maximum. Reduce heat to 180 degrees and bake for about 30 minutes. Rub the cheese crust without foil for another 5-10 minutes.
We serve pork in French with potatoes and tomatoes, garnished with fresh herbs.
Bon Appetit!
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