Baked potatoes with meat in creamy sauce
8 servings
90 minutes
Baked potatoes with meat in creamy sauce is a refined dish of French cuisine that combines the softness of potatoes, the tenderness of juicy pork, and the silky texture of creamy sauce. Its roots trace back to the traditions of cozy country meals where food brings warmth and enjoyment. The flavor is rich and creamy-spicy with subtle garlic and cheese notes that complement the sauce's slight acidity. Baking gives the ingredients a special harmony, while the golden crust adds appetizing appeal. This dish is perfect for family dinners and festive gatherings, highlighting an atmosphere of home comfort and culinary mastery.
1
Preparing potatoes: wash, peel, cut into wedges
2
Boil ALMOST until ready, adding salt
- Salt: to taste
3
Drain the water and dry to completely remove the liquid (*If the potato variety cooks quickly to readiness — you can skip points 5,6,7. In this case, mix the mayonnaise with ground black pepper, potato spices, and add minced garlic. Then refer to point № 6)
4
Heat the pan with a small amount of vegetable oil
- Vegetable oil: 40 ml
5
We fry the potatoes to give them a golden crust.
6
Add minced garlic and spices to taste
- Garlic: 0.5 head
- Spices for meat: to taste
7
Set the potatoes aside in a separate dish, 'marinating' them in mayonnaise (mayonnaise sauce: mayonnaise + garlic + ground black pepper + seasoning for potatoes). The preparation of the potatoes is complete :)
- Mayonnaise: 180 g
- Garlic: 0.5 head
- Spices for meat: to taste
- Salt: to taste
8
Preparing the sauce: put sour cream in a saucepan and let it 'melt'.
- Sour cream: 200 g
9
Adding soy sauce
- Soy sauce: 20 ml
10
Quickly add butter
- Butter: 30 g
11
We bring the mixture to a homogeneous state over the lowest heat
12
Pour in the milk and bring to a boil (slightly increasing the heat)
- Milk: 300 ml
13
Once the sauce starts boiling, add salt. If the sour cream is too tangy, add sugar.
- Salt: to taste
14
Reduce the heat and cook the sauce for 2-3 minutes. The sauce is ready, let's not stray far :)
15
Preparing pork: cut the meat into small pieces (3-4 cm long, 1-1.5 cm thick)
- Pork: 500 g
16
We cut the onion into half rings
- Onion: 200 g
17
Heat the pan well with vegetable oil
- Vegetable oil: 40 ml
18
Fry the pork until half cooked
19
Add onion to the pork, lightly fry, and cover with a lid.
20
We season the meat with salt and spices.
- Salt: to taste
- Spices for meat: to taste
21
The meat has a rosy surface, and the onion is a transparent golden color — this means you can transfer the meat with the onion to the sauce pan (not the other way around, as the sauce will evaporate).
22
We simmer the pork with onions in sauce for 5-6 minutes. We let the flavors combine and the meat soften. The pork preparation is complete :)
23
Preheat the oven to 180°C, then...
24
We lightly grease the baking dish with vegetable oil
- Vegetable oil: 40 ml
25
We lay the potatoes in one layer
26
Place the pork with the sauce on the potatoes (the sauce should cover the potatoes at least halfway).
27
Sprinkle with grated cheese (on a fine grater)
- Hard cheese: 200 g
28
Bake for 20 minutes. Sprinkle with finely chopped green onions or dill/parsley. Enjoy your meal :)
- Green: 3 g