French potato recipe. Calorie, chemical composition and nutritional value.

Many housewives know how to cook hearty and tasty potatoes in French. The dish is considered universal, as it is prepared not only for the everyday table, but can also become a festive decoration. In this article we will look at several ways to cook French-style potatoes without meat. The selected recipes are not only easy to prepare, but also have their own flavor.

General cooking principles

• As a rule, potatoes are cut into round slices no more than one centimeter thick. In some versions, the vegetable is cut into two halves and stuffed with filling.
• Potatoes are ideal for this dish because they boil well.
• In the classic recipe, the dish is prepared with meat, but it can also be prepared with vegetables or mushrooms.
• The dish is baked in the oven, but there are recipes in which potatoes are cooked in a slow cooker.
• The dish must be sprinkled with cheese on top.

Classic French potato recipe without meat

For 400 grams of raw potatoes you should purchase the following products:

• ½ glass of milk and the same amount of cream;
• 100 grams of any hard cheese;
• one clove of garlic;
• ground pepper and nutmeg to taste.

Instructions for cooking French-style potatoes in the oven (photos are presented in this article):

• Potato tubers are first peeled, washed, cut into circles, peppered, nutmeg is added and seasoned.
• Pour milk into a saucepan and bring it to a boil, place the chopped vegetable and boil over low heat for five minutes, stirring constantly to avoid the burning process.
• Pour in the cream and wait until the liquid boils again, cook for another five minutes.
• Rub a special baking dish with chopped garlic, spread the vegetable evenly, pour in the liquid in which the potatoes were boiled, and sprinkle with grated cheese.
• Place in the oven, cook at a heating temperature of 180 degrees until a golden crust forms.

French potatoes with minced meat in the oven

Everyone knows such a popular dish as French meat. By analogy, you can prepare a variation with potatoes. The dish will turn out juicier and more tender if you use minced meat as a meat ingredient. You can use a ready-made product or make it yourself from a piece of meat. Minced pork and beef are best - moderately fatty, yet juicy and soft.

French-style potatoes with minced meat are laid out in layers, which can be in different versions, that is, all layers, in principle, can be changed, except for cheese, which should always be the final “covering”. You can bake the dish in small portioned molds or in one large heat-resistant form.

This hearty and nutritious treat can be made less calorie by replacing mayonnaise with sour cream. The result will be no worse.

Ingredients:

• Potatoes 1 kg.
• Minced meat 500 gr.
• Onions 2 pcs.
• Hard cheese 200 gr.
• Mayonnaise 3 tbsp.
• Greens for serving 15 gr.
• Salt, pepper to taste

Preparation:

1. Prepare the necessary products.
2. Peel the potato tubers from the top layer, rinse, cut into slices no more than 5 mm thick. At the same time, try to choose approximately the same tubers so that the size of the slices does not differ greatly.
3. Place the potatoes in a deep container, add mayonnaise, sprinkle with salt and pepper. Stir with a spoon until the mayonnaise sauce and spices coat each slice.
4. Let the potatoes soak in the mayonnaise for about 10 minutes, then transfer them to the bottom of an ovenproof casserole dish.
5. Separate the onion head from the peel, wash it, trim it into feathers or rings. Then place it on a layer of potatoes, spreading it around the entire perimeter of the mold.
6. The next layer will be minced meat. Spread it evenly over the onion, season with salt on top, and apply a thin ball of mayonnaise.
7. Grate hard cheese on a coarse grater. Sprinkle the resulting shavings generously over the minced meat.
8. Cover the pan with foil and place in a preheated oven. The approximate baking time for the dish is 45 minutes at 180 degrees. Based on the different types of potatoes and the degree of their boiliness, the cooking period may vary.
9. If you want the cheese to brown a little, forming a golden crust, remove the foil 15 minutes before the end of the process.
10. Chop the greens and add them to the finished dish. Using a spatula, transfer French potatoes to a serving plate.

With canned corn

For one kilogram of the main ingredient you will need:

• 300 grams of hard cheese;
• a couple of onions and the same number of cloves of garlic;
• 200 grams of corn (canned);
• 200 ml cream;
• greens (parsley, dill, a couple of sprigs of rosemary);
• 50 grams of ready-made mustard;
• spices to your taste (ground pepper, thyme, paprika, oregano).

Step-by-step recipe for French-style potatoes in the oven (photo below):

• The onions and herbs are finely chopped, the garlic is passed through a press, the cheese is grated, and all the liquid is drained from the corn.
• The potatoes are washed and boiled directly in their skins.
• Fry the onion in olive oil for five minutes, after this time add garlic and corn.
• After three minutes, pour the cream into the pan and simmer until the liquid becomes thick.
• Salt, mustard, spices are added to the sauce, and after two minutes you can turn it off.
• The finished potatoes must be cooled and cut into two halves, without removing the peel.
• Using a spoon, carefully remove half the core, chop it and mix it with the sauce.
• Each half is filled with filling and placed on a baking sheet greased with butter.
• Place cheese and herbs on top.
• Cook for fifteen minutes at a heating temperature of 180 degrees.

French-style potatoes in the oven with tomatoes

Required Products:

• five potatoes;
• three tomatoes;
• clove of garlic;
• 100 grams of cheese;
• parsley;
• spices and mayonnaise.

Cooking French-style potatoes with tomatoes:

• First, the potatoes are peeled, washed, cut into round slices, sprinkled with pepper and salt.
• The mold is spread with butter or margarine.
• Spread the potatoes and a couple of bay leaves (for flavor) evenly.
• Tomatoes cut into half rings are laid out on top.
• In a separate bowl, mix mayonnaise, chopped herbs and chopped garlic. The resulting sauce is poured over vegetables and sprinkled with cheese.
• Cook at a temperature of 170 degrees for about forty minutes.

French potatoes with chicken

French potatoes with chicken are a more dietary version of the classic dish. To prepare it you will need:

• Chicken meat (breast) - 1 kg;
• Medium size potatoes - 6 pcs.;
• Onions - 1 pc.;
• Hard cheese - 150 gr.;
• Tomatoes - 2-3 pcs.;
• Vegetable oil;
• Salt and spices;
• Sauce (mayonnaise, sour cream + mustard).

Cooking process:

1. Pre-prepared products must be chopped (onions - into rings, potatoes - into circles, cheese - on a fine grater).

2. Chicken meat must be cut and lightly beaten. To preserve the texture of chicken meat, it is better to use cling film.

3. Place the potatoes on the prepared baking sheet. Add salt, spices and pour over the sauce.

4. Next, the potatoes are covered with onions and chicken meat, which is also already seasoned with spices and salt.

5. Hide the meat under a new layer of potatoes and sauce.

6. The final layer is grated cheese.

7. The dish is placed in the oven and baked at a temperature of 180-200 degrees for about 45-50 minutes. The main thing is to ensure that the cheese crust does not become too hard.

8. The finished dish can be sprinkled with chopped herbs.

​

With added apple

For one kilogram of pink potatoes you will need:

• 300 grams of fresh champignons and the same amount of hard cheese;
• a pair of green apples;
• a couple of cloves of garlic;
• greenery;
• ground pepper and nutmeg.

French-style potatoes without meat - step-by-step recipe:

• First of all, peel the potatoes, wash them and chop them into slices.
• The vegetable is poured into a deep plate, a nut (nutmeg) is added, and salt and pepper are added.
• Mushrooms are not chopped into thin slices, apples are chopped into half rings.
• The chopped products are mixed.
• The baking dish is greased with butter (butter) and garlic (passed through a press).
• Lay out the mixed ingredients, sprinkle a little with any vegetable oil.
• Cheese is placed on top.
• Cook for 30 minutes, oven should be heated to 180 degrees.
• The dish is sprinkled with herbs before serving.

Recipe without cheese

Required Products:

• five potatoes;
• 15 milligrams of cream;
• one clove of garlic;
• a couple of tomatoes;
• one onion.

Step-by-step recipe for French-style potatoes in the oven.

• The main ingredient is peeled, washed and cut into slices.
• Using a blender, whip the cream. Garlic, herbs, spices, and salt are sent to them.
• Grease a baking tray with any oil, spread the potatoes evenly.
• Place onion on top, chopped into half rings, optionally one bay leaf and tomato slices.
• Vegetables are poured with the resulting sauce.
• Cook for half an hour at 180 degrees.

French potato recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of French-style potatoes.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	225.1 kcal	1684 kcal	13.4%	6%	748 g
Squirrels	12.4 g	76 g	16.3%	7.2%	613 g
Fats	15.9 g	56 g	28.4%	12.6%	352 g
Carbohydrates	8 g	219 g	3.7%	1.6%	2738 g
Organic acids	0.4 g	~
Alimentary fiber	0.8 g	20 g	4%	1.8%	2500 g
Water	61.5 g	2273 g	2.7%	1.2%	3696 g
Ash	1.532 g	~
Vitamins
Vitamin A, RE	36.8 mcg	900 mcg	4.1%	1.8%	2446 g
Retinol	0.025 mg	~
beta carotene	0.07 mg	5 mg	1.4%	0.6%	7143 g
Vitamin B1, thiamine	0.073 mg	1.5 mg	4.9%	2.2%	2055 g
Vitamin B2, riboflavin	0.083 mg	1.8 mg	4.6%	2%	2169 g
Vitamin B4, choline	3.12 mg	500 mg	0.6%	0.3%	16026 g
Vitamin B5, pantothenic	0.132 mg	5 mg	2.6%	1.2%	3788 g
Vitamin B6, pyridoxine	0.144 mg	2 mg	7.2%	3.2%	1389 g
Vitamin B9, folates	5.929 mcg	400 mcg	1.5%	0.7%	6747 g
Vitamin B12, cobalamin	0.125 mcg	3 mcg	4.2%	1.9%	2400 g
Vitamin C, ascorbic acid	4.47 mg	90 mg	5%	2.2%	2013
Vitamin D, calciferol	0.08 mcg	10 mcg	0.8%	0.4%	12500 g
Vitamin E, alpha tocopherol, TE	5.814 mg	15 mg	38.8%	17.2%	258 g
Vitamin H, biotin	0.105 mcg	50 mcg	0.2%	0.1%	47619 g
Vitamin K, phylloquinone	0.9 mcg	120 mcg	0.8%	0.4%	13333 g
Vitamin RR, NE	4.8745 mg	20 mg	24.4%	10.8%	410 g
Niacin	3.667 mg	~
Macronutrients
Potassium, K	394.9 mg	2500 mg	15.8%	7%	633 g
Calcium, Ca	90 mg	1000 mg	9%	4%	1111 g
Magnesium, Mg	48.85 mg	400 mg	12.2%	5.4%	819 g
Sodium, Na	179.68 mg	1300 mg	13.8%	6.1%	724 g
Sera, S	38.52 mg	1000 mg	3.9%	1.7%	2596 g
Phosphorus, Ph	151.3 mg	800 mg	18.9%	8.4%	529 g
Chlorine, Cl	66.27 mg	2300 mg	2.9%	1.3%	3471 g
Microelements
Aluminium, Al	386.7 mcg	~
Bor, B	74.1 mcg	~
Vanadium, V	62.08 mcg	~
Iron, Fe	1.191 mg	18 mg	6.6%	2.9%	1511 g
Yod, I	5.18 mcg	150 mcg	3.5%	1.6%	2896 g
Cobalt, Co	7.083 mcg	10 mcg	70.8%	31.5%	141 g
Lithium, Li	32.083 mcg	~
Manganese, Mn	0.1106 mg	2 mg	5.5%	2.4%	1808
Copper, Cu	116.07 mcg	1000 mcg	11.6%	5.2%	862 g
Molybdenum, Mo	8.976 mcg	70 mcg	12.8%	5.7%	780 g
Nickel, Ni	3.65 mcg	~
Rubidium, Rb	258 mcg	~
Selenium, Se	0.202 mcg	55 mcg	0.4%	0.2%	27228 g
Fluorine, F	74.85 mcg	4000 mcg	1.9%	0.8%	5344 g
Chromium, Cr	16 mcg	50 mcg	32%	14.2%	313 g
Zinc, Zn	1.1034 mg	12 mg	9.2%	4.1%	1088 g
Digestible carbohydrates
Starch and dextrins	5.944 g	~
Mono- and disaccharides (sugars)	2.1 g	max 100 g
Glucose (dextrose)	0.342 g	~
Sucrose	0.71 g	~
Fructose	0.127 g	~
Essential amino acids	1.034 g	~
Arginine*	0.925 g	~
Valin	0.774 g	~
Histidine*	0.727 g	~
Isoleucine	0.624 g	~
Leucine	1.102 g	~
Lysine	1.367 g	~
Methionine	0.258 g	~
Methionine + Cysteine	0.473 g	~
Threonine	0.616 g	~
Tryptophan	0.238 g	~
Phenylalanine	0.619 g	~
Phenylalanine+Tyrosine	1.174 g	~
Nonessential amino acids	1.721 g	~
Alanin	0.675 g	~
Aspartic acid	1.088 g	~
Hydroxyproline	0.094 g	~
Glycine	0.487 g	~
Glutamic acid	1.772 g	~
Proline	0.685 g	~
Serin	0.606 g	~
Tyrosine	0.554 g	~
Cysteine	0.22 g	~
Sterols (sterols)
Cholesterol	30.63 mg	max 300 mg
beta sitosterol	24.792 mg	~
Saturated fatty acids
Saturated fatty acids	3.1 g	max 18.7 g
6:0 Kapronovaya	0.008 g	~
8:0 Caprylic	0.033 g	~
10:0 Kaprinovaya	0.105 g	~
12:0 Lauric	0.097 g	~
14:0 Miristinovaya	0.209 g	~
15:0 Pentadecane	0.024 g	~
16:0 Palmitinaya	1.577 g	~
17:0 Margarine	0.016 g	~
18:0 Stearic	0.86 g	~
20:0 Arakhinovaya	0.058 g	~
22:0 Begenovaya	0.088 g	~
Monounsaturated fatty acids	4.133 g	min 16.8 g	24.6%	10.9%
14:1 Myristoleic	0.033 g	~
16:1 Palmitoleic	0.111 g	~
17:1 Heptadecene	0.004 g	~
18:1 Oleic (omega-9)	3.973 g	~
Polyunsaturated fatty acids	7.677 g	from 11.2 to 20.6 g	68.5%	30.4%
18:2 Linolevaya	7.657 g	~
18:3 Linolenic	0.041 g	~
20:4 Arachidonic	0.009 g	~
Omega-6 fatty acids	0.2 g	from 4.7 to 16.8 g	4.3%	1.9%

The energy value of French potatoes is 225.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

With processed cheese

For ¼ kilogram of potatoes you will need the following products:

• three processed cheeses;
• basil and parsley;
• 10 grams of sesame seeds;
• spices.

Step-by-step instructions with photos for the recipe for French potatoes without meat:

• The vegetable is peeled, washed and chopped into slices.
• The potatoes are placed in a deep container and salted and peppered.
• Spread a baking sheet with butter (butter), lay out the vegetable.
• Grated cheeses are placed on top. To prevent them from crumbling, place them in the freezer for five minutes.
• Sprinkle with sesame seeds and chopped herbs.
• Cover the baking sheet with foil.
• Cook for about 30 minutes at 180 degrees.
• After this time, you need to remove the foil and cook for another ten minutes to form a beautiful and golden brown crust.

With carrots

For 300 grams of the main ingredient you should prepare:

• a small onion;
• one carrot;
• 200 grams of fresh champignons;
• 70 milligrams of mayonnaise;
• 100 grams of any hard cheese;
• herbs and spices.

French potato recipe:

• First, the potatoes are peeled, washed and cut into round slices.
• The onions are chopped into thin half rings, the mushrooms into slices, the carrots are chopped using a large grater.
• Place the onion in a frying pan with heated vegetable oil; when it changes color, add the carrots. Cook for ten minutes, then add mushrooms and salt. After fifteen minutes, remove from the stove.
• Grease a baking sheet with butter, spread half the potatoes in an even layer, add a little salt, lay out fried vegetables, add spices and herbs.
• Place another layer of potatoes on top, spread with mayonnaise and sprinkle with cheese.
• The dish is prepared for about forty minutes, the oven is heated to 180 degrees.

Delicious delicacy with mayonnaise

Most chefs, when creating delicious masterpieces, use mayonnaise in their work. It is this ingredient that gives a special taste to popular dishes. Let's get acquainted with an interesting recipe for French-style meat in the oven with potatoes, which includes the famous dressing.

First, experienced cooks study the list of ingredients:

• pork meat (ham);
• hard cheese (“Russian”);
• large potatoes;
• blue onion;
• milk;
• mayonnaise (low-fat sour cream);
• hot peppers;
• rosemary;
• barberry (berries);
• ground black pepper;
• khmeli-suneli;
• salt.

It is advisable to select the quantity of products individually, depending on the size of the baking dish.

A detailed recipe for cooking French-style potatoes in the oven consists of the following operations:

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1. The potatoes are peeled and cut into round slices. Blue onions - in rings. Pork - in thin slices across the grain. Hard cheese is grated on a grater with a large base.

2. Place potato slices on a greased baking sheet so that there are no empty spaces.

3. It is then salted and sprinkled with rosemary.

4. Meat slices and barberries are carefully placed on top of the potatoes.

   
   Season with salt and black pepper. Fans of spicy dishes place hot pepper slices without seeds next to the pork.

5. Blue onions are placed on top of the meat and salted.

6. The next layer is potato slices.

   
   They are laid evenly, filling the entire area of ​​the mold. Add salt and rosemary.

7. Cover the top layer of potatoes with grated cheese and prepare the filling.
   Read also:  Is it possible to cook pancakes from sour milk?
8. Mayonnaise is mixed with fresh milk. Stir until a homogeneous mass is formed.

9. This mixture is poured over the potatoes until the pan is completely filled.

   
   Those who don’t like mayonnaise add sour cream, milk and suneli hops. Stir and pour the product.

10. Preheat the oven to 200°C.

    
    Place a baking sheet in it and bake for about 60-90 minutes. The time depends on the nature of the meat product.

The finished dish is served with sauerkraut (in winter) and vegetable salad (in summer) and wine.

To make it easier to cut the meat into thin strips, it is advisable to put it in the freezer for 60 minutes.

Cooking in a slow cooker

For ten potatoes you need to prepare the following products:

• two onions;
• 300 grams of cheese;
• 150 milligrams of mayonnaise;
• 100 ml balsamic sauce;
• spices.

Preparation:

• The potatoes are chopped into circles, the onions into half rings.
• A little vegetable oil is poured into a special bowl.
• Layer layers of onions, potatoes, onions and more potatoes.
• Vegetables are greased with mayonnaise and sprinkled with balsamic sauce.
• Turn on the oven mode and cook for an hour.
• After this time, sprinkle with cheese, herbs and cook in the same mode for another five minutes.

Useful tips

• Dairy products used for cooking must be fresh and of good quality.
• If mayonnaise is added to the recipe, but you don’t like it, you can replace it with high-fat sour cream.
• The cheese can not only be grated, but also cut into thin slices.
• For spiciness, sprinkle paprika and hot pepper on top.

French-style potatoes can be prepared not only with the addition of meat, but the dish turns out tasty and aromatic in the same way.

How to cook French pork with potatoes in the oven

There are several secrets to preparing perfect French pork.

To avoid excessive fat content in the dish, you should take the meat without excess fat, since you will also be using fatty mayonnaise.

Take the same amount of potatoes as you have meat, the proportion should be 1 to 1.

The meat must be cut no more than 1.5 cm thick, but not less than 1 cm, otherwise it will be like a cracker.

After cutting the potatoes into rings, marinate them in salt and pepper. You can add your favorite seasonings, whichever you like best.

Now let's take a closer look at the recipe...