Cartofi frantuzesti cu smantana

Orice s-ar spune, bucataria frantuzeasca e cea mai rafinata. Chiar si mancarurile „tzaranesti” sunt bogate in arome si texturi.  Uite, asa s-a intamplat si cu garnitura asta de cartofi. E atat de buna, incat poate fi un fel de mancare separat. Si nici nu e cine stie ce filozofie. Se face foarte usor.

Eu am folosit aceasta garnitura langa o friptura de vita. Pe asta v-o arat maine 🙂

Ingrediente:

  • 1 kg cartofi, curatati
  • 900 ml lapte
  • 30 g unt moale
  • 3 catei de usturoi, rasi fin
  • 1/2 lingurita nucsoara
  • 1 frunza de dafin
  • 50 ml smantana pentru gatit
  • sare si piper dupa gust

 

 

Mod de pregatire Cartofi frantuzesti cu smantana

  • Incalzeste cuptorul la 180 C. Taie cartofii in felii destul de subtiri.
  • Pune cartofii intr-o oala si acopera-i cu lapte. Adauga dafinul, nucsoara, sare si piper.
  • Fierbe cartofii la foc mic cam 15 minute, pana sunt jumatate fierti.
  • Unge bine cu unt o tava si presara usturoiul ras pe fundul ei .
  • Folosind o paleta cu gauri transfera cartofii din oala in tava. Gusta laptele si mai adauga sare/piper daca e nevoie. Toarna laptele peste cartofi, doar atat cat sa-i cuprinda. Intinde smantana deasupra.
  • Coace cartofii in cuptor cam 1 ora, pana cand tot lichidul e absorbit.
English version:


There is no doubt, French cuisine is the most refined. Even the „country” dishes are rich and have a distinctive flavor. This potato garnish is the best example. It’s so good that it can be a separate dish. And it is so easy too.


I used it as a side dish, with a beef roast. This recipe, tomorrow:)

Ingredients:

  •      1 kg potatoes, peeled
  •      900 ml milk
  •      30 g soft butter
  •      3 cloves garlic, finely grated
  •      1 / 2 teaspoon nutmeg
  •      1 bay leaf
  •      50 ml creme fraiche
  •      salt and freshly ground black pepper to taste


How To:

  •      Preheat oven to 180 C. Cut the potatoes into fairly thin slices.
  •      Put the potatoes in a saucepan and cover them with milk. Add the bay leaf, nutmeg, salt and pepper. Simmer potatoes over low heat about 15 minutes, until half cooked.
  •      Grease a baking dish with butter and sprinkle the garlic over the base.
  •      Using a slotted spoon transfer potatoes from the pot into the baking dish. Taste the milk and add salt / pepper if needed. Pour milk over the potatoes, to come just to the surface, not to cover them. Spread cream over the surface.
  •      Bake potatoes in oven about 1 hour, until all liquid is absorbed.
COMENTARII
    Alina---Explora Cuisine
    2 May 2011
    2:17pm

    Arata super bine cartofii tai, ca de altfel tot ce faci tu in bucatarie 🙂 Te astept la provocarea lunii mai „Dulce Romanie” la mine pe blog, daca ai timp si chef 🙂 Pupici si o saptamana superba!

    The Mom Chef
    2 May 2011
    10:22pm

    It looks perfect. My mom makes her scalloped potatoes almost exactly like this (and she’s Belgian). The nutmeg is the key that makes everyone wonder what’s in it that makes it SO good.

Adauga comentarii