Julienne in potatoes
8 servings
70 minutes
Julienne in potato is a refined and unusual version of the classic French dish. Here, the julienne, usually served in a cocotte, is baked inside a crispy potato boat, making it even more filling and aromatic. Tender mushrooms stewed in a creamy sauce with onions and flour create a rich flavor with subtle hints of mushroom aroma. Baked potato adds softness inside and an appetizing golden crust outside. Grated cheese completes the composition, adding a slight stretchiness and rich dairy note. This julienne is an ideal option for both festive dinners and cozy family lunches.
1
Prepare potato boats: wash the potatoes well but do not peel them. Cut each potato in half lengthwise. Then carefully scoop out the insides with a dessert spoon to create a boat with walls about 5-7 mm thick.
- Potato: 4 pieces
2
Place the prepared potatoes in cold water to prevent them from darkening.
- Potato: 4 pieces
3
Prepare the filling for the potatoes: melt butter in a pan, sauté chopped mushrooms over medium heat for about 5 minutes, then add finely chopped onion. Sauté for another 5-7 minutes over medium heat. Add flour and sauté for a couple of minutes, then pour in cream. Cream can be replaced with sour cream. Season with salt and pepper and cook for 3-4 minutes until the sauce thickens.
- Butter: 100 g
- Champignons: 400 g
- Onion: 1 piece
- Wheat flour: 0.5 tablespoon
- Cream: 250 ml
- Salt: to taste
- Ground black pepper: to taste
4
In a greased baking dish, place potato boats, add a small piece of butter to each boat, and fill with mushroom filling. Sprinkle with grated cheese and place in an oven preheated to 180°C.
- Butter: 100 g
- Grated cheese: 100 g
5
Bake the julienne in the potato for about 30 minutes, until golden brown. The finished stuffed potato can be sprinkled with fresh herbs.