Julienne in potatoes step by step recipe. Julienne with chicken and mushrooms cooked in fresh potatoes. Julienne recipes with mushrooms and potatoes in pots

24.10.2021

Julienne in potatoes is, in my opinion, a cool idea for everyone who wants a julienne, but there is no special dish for it. Everyone probably has a potato !!! Therefore, it turns out, as they say, both cheap and cheerful - in the sense of delicious. By the way, if you think about it, then the taste of potatoes is generally much superior to the crook! So, we can conclude that julienne in potatoes is even tastier than the classic version of this dish, in !!! At least men will definitely like it better. In addition, it is impossible to burn yourself on potatoes, like on a crook. In general, I see a lot of advantages in this dish!

The only note on the products is that sour cream for this recipe needs liquid and low-fat. It binds well into the sauce. The seasonings are completely arbitrary.

We clean the large potatoes, cut a hole in one of the wide sides with a knife, deepen the hole with a tablespoon so that a thick-walled hollow container is obtained from the potatoes.

Cook potatoes in salted water for about 20 minutes from the moment of boiling. The potato should be almost ready or completely ready, but not yet falling apart.

While the potatoes are boiling there, finely chop the chicken and ham together.

Finely chop the mushrooms.

Lightly fry the chicken with mushrooms, sour cream and seasonings in a pan - until the sour cream starts to bind into the sauce. After that, immediately remove the pan from the heat, do not allow further thickening. This liquid is very useful for potatoes!

Sprinkle boiled potatoes on all sides with oil (you can smear it with a silicone brush) and salt. If you do this all in a form in which baking will be carried out, then it will not then have to be greased with oil.

We fill the potatoes with the filling. In an oven preheated to 200 degrees with air circulation at an average level, bake julienne in potatoes for at least 5 minutes (depending on how close you brought the potatoes to readiness during cooking). If the potatoes were still raw enough, we check them with the edge of a knife until they become soft for a prick.

Sprinkle the potatoes with grated cheese and bake for another 5 minutes. Well, or longer if you want crispy cheese.

By the way, potatoes are very tasty soaked with julienne sauce, so from a gastronomic point of view, they are really tastier than a bowl!

Julienne in potatoes is an incredibly effective dish that will amaze even experienced guests with its originality. Potatoes play the role of dishes here - unusual, isn't it?

I will say right away that I never liked the julienne - you take out some incomprehensible substance from the cocotte with a teaspoon, try it - nothing special. But julienne in potato tins is the julienne that I really liked, and we will have a cocotte maker completely edible, potato.
The dish is interesting, tasty, and its presentation is very effective.

3 large or 6 small potatoes,
200-250 gr champignons,
1 onion
50 gr drain oil,
1 tsp flour,
150 ml sour cream (or cream)
70-100 gr of hard cheese,
salt, pepper - to taste

Wash each potato well with a brush directly in the skin. No need to clean!

Cut each potato, if large, into 2 equal pieces lengthwise. If small, then cut off the top. (I had small potatoes, I cut off the tops, then peeled them off and, along with the peeled center, I just fried them in a pan with onions.)
Then gently scrape out the flesh of the potatoes with a teaspoon. We need to get a boat made of potatoes with sides of no more than 5-7 mm thick.
Put the resulting potato boats in cold water and you can start filling.

Wash the mushrooms and cut into small pieces.
Peel and chop the onion into small cubes.
Melt a piece of butter in a preheated pan and add the mushrooms.

Stew the mushrooms for 5-7 minutes, then add chopped onions to them.

Stir quickly to thicken the julienne mixture.

Then pour cream or sour cream into the pan. Add salt, pepper and simmer for a few more minutes, stirring constantly, until the sour cream thickens.

Put potato boats in a baking dish and put a small piece of plum oil in each of them, season with salt and pepper.

Fill the boats with mushroom filling.

Send mushroom julienne in potato boats to bake in an oven preheated to 180 degrees for about 15 minutes. Then take out and sprinkle each boat with grated cheese.

Put the julienne back in the oven and bake for another 15-20 minutes until golden brown.

Serve hot. If you wish, you can pour over the melted plum oil.

Step 1: Prepare the mushrooms.

Champignons (or other mushrooms) must be peeled immediately before use, rinsed with cold running water, then in a large bowl soak them for 30-40 minutes in cold water, slightly salted. Peel the onions, rinse well and chop very finely on a cutting board with a sharp knife. After this time, drain the water, and dry the mushrooms with a towel.

Step 2: Cut the champignons into strips and fry.

Cut the champignons into strips or cubes. Heat a frying pan on the stove over low heat, melt 60 - 70 grams butter, add mushrooms there, fry them within 15 - 20 minutes stirring constantly until they begin to secrete juice. Wait for the mushrooms to soak a little.

Step 3: Stew the mushrooms and onions.

Next, you need to add finely chopped onions to the mushrooms and fry, stirring constantly, about within 5 - 7 minutes... To make the julienne thicken, it is recommended to add one tablespoon of sifted flour to it and simmer another 10 - 15 minutes covered.

Step 4: Add flour and cream to the mushrooms.

When the flour has dissolved, add cream or sour cream to the mushrooms, cover with a lid and simmer again within 10 minutes until the cream or sour cream thickens. Then add salt and pepper and mix thoroughly. After that, you need to remove the mushrooms from the heat and set aside.

Step 5: Cut out the "baskets" from the potato tubers.

The potatoes must be rinsed well under running cold water, you can peel them from the skin, then cut each tuber lengthwise into two parts. With a tablespoon, cut out the middle of the potatoes so that you get "baskets". Grease a baking sheet with sunflower or butter, put the cooked "baskets", salt them, pepper and put a piece of butter in each size 1X1 cm.

Step 6: Bake potato "baskets" with julienne.

Preheat the oven up to 180 - 200 degrees... Each "basket" must be filled with mushrooms prepared in advance with cream or sour cream, placed in a ready-made oven and baked for 15 minutes. While the julienne with potatoes is simmering in the oven, grate the cheese on a fine grater. After this time, you need to get the "baskets" and sprinkle each with cheese and bake for another 15 - 20 minutes... If the julienne has acquired a ruddy brown-golden crust, then it is ready.

Step 7: Serve julienne with potatoes.

Julienne served with potatoes hot, watering each "basket" with butter melted in a small saucepan (1 teaspoon for each "basket"). Place one or two "baskets" of julienne with potatoes on portioned plates. This dish is perfect for a second or for dinner as a side dish with fresh or stewed meat or vegetables. Enjoy your meal!

To prevent the julienne from getting too thick, it can be diluted with milk or boiled water during stewing.

Mushrooms can be stewed not with sour cream or cream, but with the "Salsa" sauce, which is prepared from tomatoes, onions by boiling and stewing with the addition of spices (red pepper or chili).

To make the julienne very tasty, all the ingredients must be cut into small strips, except for onions.

Julienne with potatoes turns out to be more satisfying than the traditional julienne with only chicken and mushrooms. You can add potatoes to the rest of the ingredient or choose an original form of serving the dish - in potato boats.

Julienne with potatoes turns out with an appetizing cheese crust

Ingredients

Potato 800 grams Chicken fillet 400 grams Fresh porcini mushrooms 400 grams Cheese 150 grams Milk 500 milliliters Butter 100 grams Flour 70 grams Vegetable oil 60 milliliters Dill 1 bundle

Servings: 4
Cooking time: 90 minutes

Delicious julienne recipe with potatoes

Hard cheese is best for baking in the oven.

You can use milk of any fat content

Cut the potatoes into strips. Fry in hot vegetable oil until a crust appears.
Cut the chicken into small pieces, cut the mushrooms into plates. Fry in a pan without oil, the mushrooms will give enough juice.
Prepare cocotte makers or a general form, grease the inside with butter. Place the potatoes at the bottom, put the meat with mushrooms on top.
Heat the milk, add flour, mix thoroughly to get a homogeneous mass. Pour in melted butter. Put the sauce on the fire, bring to a boil, pour over the mushrooms and meat.
Sprinkle julienne with grated cheese on top.

Bake the dish for 25 minutes at an oven temperature of 180 ° C. Sprinkle with chopped dill before serving.

Julienne recipe in potato boats

Instead of cocotte makers, the dish can be laid out in edible potato boats.

Required Ingredients:

5 pieces. large potatoes;
400 g champignons;
2 onions;
250 ml cream 20% fat;
50 g butter;
100 g of hard cheese;
20 g flour;
Salt, black pepper.

The potatoes are sent to the oven along with the skins, so they need to be rinsed very well.

Cut the potatoes in half lengthwise. Using a spoon and a knife, scrape out the pulp to get a boat with an edge thickness of 5-7 mm.
Put the finished boats in a saucepan with cold water, leave for 1 hour. During this time, the vegetable will give up excess starch.
Cut the champignons into plates, fry in butter. Add chopped onions, fry until the liquid has completely evaporated. Add salt and pepper to taste.
Dissolve 1 tbsp in cream. l. flour. Pour them over the mushrooms. Simmer for 10 minutes.
Remove the potato boats from the water and dry. Put the mushroom filling inside.
Grease a baking sheet with butter, put the boats. Bake in the oven for 15 minutes at 180 ° C. Remove the baking sheet, sprinkle the boats with grated cheese. Put in the oven for another 15 minutes.

Julienne is served as an independent dish, sprinkled with fresh herbs.

We endlessly love julienne for its juiciness, tenderness, rich aroma. This is a dish with excellent taste and "expensive" appearance. It's also really easy to cook! In this article, we suggest complementing the classic recipes with one hearty ingredient - potatoes.

Option 1

Julienne with potatoes, chicken and mushrooms

You will need:

potatoes (seven pieces of medium size);
a small piece of boneless chicken;
two hundred and fifty grams of pickled champignons;
half a teaspoon of a spoon;
ground black pepper;
one tablespoon of butter;
five hundred milliliters of milk;
fresh dill;
two hundred grams of hard cheese;
thirty milliliters of refined oil for frying.

We start cooking:

Step 1. First, peel the potatoes and cut them into medium-sized strips. Fry a little (until light golden brown).

Step 2. Cut the mushrooms and chicken into small cubes. Put in a separate frying pan and simmer for about thirty minutes. You can pepper and salt to taste.

Step 3. Let's start making the sauce. Put one tablespoon of butter in a frying pan, wait for it to melt, and add flour. Note that it is advisable to sift the flour so that lumps do not form. Knead and add milk. Grind the mixture until it becomes completely homogeneous. The sauce is ready: add it to the mushrooms and chicken.

Step 4. After bubbling bubbles appear, remove the mass from the heat, add the herbs with dill and mix well.

Step 5. Grease the baking dish with oil and add potatoes to it. Top with mushroom sauce, sprinkle generously with grated cheese on a coarse grater.

Step 6. We preheat the oven, put the form there and bake for about thirty minutes at a temperature of one hundred and eighty degrees. When the julienne with potatoes in the oven is ready, put it on portioned plates, sprinkle with fresh herbs and delight your loved ones with a new taste!

Option 2

Julienne in a pan with potatoes

You will need:

potatoes (five pieces of medium size);
one pack of cream (20%);
two hundred and fifty grams of hard cheese;
one jar of pickled champignons;
a little salt to taste;

We start cooking:

Step 1... Add some salt to the water in a saucepan and put the washed potatoes there. Cook for about fifteen to twenty minutes. Then we drain the water and let the potatoes cool. Remove the skin and cut into fairly large slices.

Step 2... If you wish, you can use fresh mushrooms, which are washed, dried and fried for about ten minutes (until all the liquid has evaporated). The jar version is perfect for quick cooking. We drain the unnecessary liquid and cut the mushrooms, if they are whole. Fry in a pan with heated oil for just a couple of minutes.

Step 3. As for hard cheese, grind it on a medium grater.

Step 4. Put a layer of potatoes in a deep frying pan, salt and pepper to taste. Then spread a layer of mushrooms and sprinkle generously with cheese. Fill the future julienne with a jar of cream and simmer for seven minutes over low heat, then put in a preheated oven and bake for about twenty minutes at a temperature of one hundred and eighty degrees. We decorate the dish with sprigs of parsley or any other fresh herbs. Julienne casserole with potatoes is ready!

Option 3

Julienne in potatoes

You will need:

potatoes (seven large);
four onions;
two hundred grams of hard cheese;
fifty grams of flour;
one small pack of cream (medium fat);
fifty grams of butter;
some dry paprika to taste;
a little salt to taste;
some ground pepper to taste;
three cloves of garlic;
fresh dill.

We start cooking:

Step 1. Rinse the potatoes thoroughly under running water and wipe them off. Cut carefully into two halves. Now a very painstaking work: we need to cut the potato core in such a way that a boat about eight millimeters thick is formed. We leave the resulting boats in the water for fifteen minutes (during this time all the starch will go out of them). Some housewives simplify the task for themselves, and cut the core out of already boiled potatoes.

Step 2. Now we proceed to the champignons. They need to be washed, peeled from the caps and cut into plates. Fry in a little butter. Add pre-chopped onion to the mushrooms and cook over low heat for at least ten minutes.

Step 3. Sift flour. It is advisable not to skip this stage, because the flour, saturated with oxygen, will save you from unwanted lumps. Mix thoroughly and add cream.

Step 4. In order for the garlic to give the dish all its juice and aroma, it should be pushed through the garlic. Add some salt, pepper and paprika. Cook over low heat for about five more minutes.

Step 5. We take the potato boats out of the water and fill them with julienne. Grease a baking tray with oil and put in an oven preheated to one hundred and eighty degrees for at least fifteen minutes. After that, take out the dish and sprinkle each potato generously with grated cheese on a medium grater. We send it back to the oven for fifteen minutes. Julienne stuffed potatoes are ready to serve! May be served with chopped green onions.

On a note! This dish will be even tastier if you put a small piece of butter on top of each potato for a couple of minutes before serving.

Option 4

Julienne with potatoes and meat

You will need:

a small piece of beef tenderloin;
fresh champignons (seven pieces of medium size);
potatoes (eight pieces of medium size);
bulbs (three pieces);
one glass of sour cream;
olive oil (half a glass);
flour (thirty grams);
a little salt to taste;
some ground pepper to taste.

We start cooking:

Step 1. We wash the meat under cold running water, after which we clean it of films and veins. Cut into small cubes and place in a greased baking dish.

Step 2. Potatoes, as in the previous recipes, need to be washed and peeled, and then grated on a fairly coarse grater. We spread the potatoes to the meat.

Step 3. As for the onion, cut it into strips and fry it with oil until it softens. Cut the mushrooms into thin plates and add to the onion. Fry for about four to five minutes, pepper and salt to taste, then spread it over the potatoes in a neat layer.

Step 4. Take a separate dry frying pan and fry the flour on it until it turns light brown. Add sour cream and mix well. We simmer for several minutes over low heat.

Step 5. Pour the finished sauce onto the food in the form. Finally, sprinkle generously with grated cheese on a medium grater and place in a preheated oven. We set the temperature low and cook for about sixty minutes.

Step 6. Serving julienne with beef and potatoes is simple: carefully cut it into equal sized pieces and place on portioned plates. Decorate with parsley or any other fresh herbs.

3 simple secrets of a successful julienne

Julienne tastes better if there is a lot of sauce in it. If suddenly you see that the amount of prepared sauce is too small, then mix a few tablespoons of water with sour cream.
If you dry the mushrooms during frying, then the dish is unlikely to turn out tasty.
If the classic version can be served cold, then this does not apply to julienne with potatoes. After repeated heating, the potatoes simply lose their taste.

Do you know anything useful about how to make homemade julienne with potatoes? If so, share with our users in the comments below the article.

If you do not want to work in the kitchen at home, then welcome to our catalog: here you will find the best and a cafe Kiev with photos, descriptions and real guest reviews.

You may also be interested in:

You will find even more delicious and simple recipes in our constant.

Photo: woman-time.ru, gdebar.ru, mackiespotatoes.com, almarkets.ru, texproc.ru, femmines.ru, luybimyeretsepty.ru, tboximage.ru, pinme.ru, babysue.ru, simplyscratch.com, ru. fridge.menu, texproc.ru