Ukrainian culinary expert Vladimir Yaroslavsky shared a recipe for cooking meat with potatoes and cheese on Instagram.
“It’s a dish that the French don’t know, but we’ve known it since childhood,” Yaroslavsky noted.
The chef prepared the dish in the multi-oven.
Yaroslavsky recommended a special selection of spices for this dish: nutmeg, smoked paprika and dry garlic.
“Three ingredients to make your French cut meat incredible,” he said.
Ingredients:
- 550 g peeled potatoes;
- 80 g mayonnaise;
- 50 g sour cream;
- nutmeg, salt;
- 150 g onion;
- three or four boneless thighs;
- smoked paprika and black pepper;
- two tomatoes;
- dry garlic;
- 120–140 g hard cheese.
Preparation
- Cut the peeled potatoes into thin slices, brush with mayonnaise and sour cream, add salt, add nutmeg and bake for 15 minutes at 180°C, stirring the contents of the bowl periodically so that the potatoes cook evenly.
- Thinly slice the onion, add some salt and lightly grease with vegetable oil, place in the multi-oven on top of the potatoes and cook for 20 minutes.
- We beat the thighs without bones and skin, salt, pepper, sprinkle with smoked paprika, add a little mayonnaise. Place in a multi-oven and cook for seven to eight minutes on one side and 10 on the other.
- Thinly slice the tomatoes, place them on top of the meat, add a little salt and dry garlic (the tomatoes can be heated for five minutes), or you can grate them with cheese and cook for 12+ minutes until golden brown.
