Potatoes with champignons in sour cream
4 servings
70 minutes
Potatoes with mushrooms in sour cream is an exquisite dish of French cuisine that combines the delicate taste of potatoes, aromatic mushrooms, and the velvety consistency of sour cream. Its origins trace back to traditional French gratins where baked ingredients become soft and rich in flavor. Fried onions mixed with flour give the dish an appetizing golden hue and necessary texture. Mushrooms add a subtle earthy aroma perfectly complementing the creamy sour cream base. Baked at 180 degrees, these ingredients form a harmonious ensemble turning simple products into a true gastronomic delight. This dish can be served as a standalone or as a side to meat and fish dishes, adding refined French charm to festive or everyday tables.
1
Peel the potatoes and slice them into thin rounds.
- Potato: 6 pieces
2
Chop the onion finely and mix it with a tablespoon of flour! Let me explain why. First, it will be very golden and beautiful after frying, and second, it will give the finished dish the right consistency. We fry the onion in olive oil.
- Onion: 1 piece
- Wheat flour: 1 tablespoon
- Olive oil: 2 tablespoons
3
We also cut the mushrooms into small pieces. And fry them separately from the onions!
- Button mushrooms: 250 g
4
So. We place the potatoes in a dish, add mushrooms, onions, spices, and sour cream. Mix everything well. Bake for 40 minutes at 180 degrees.
- Potato: 6 pieces
- Button mushrooms: 250 g
- Onion: 1 piece
- Sour cream 20% fat: 200 g
- Salt: to taste
- Ground black pepper: to taste
