There are many recipes for potato dishes, both vegetarian – with mushrooms or herbs, and with the addition of meat. If you want to serve the potatoes nicely on the table, bake them in a pot.
Potatoes with mushrooms in pots: recipe
Baked potatoes with mushrooms and cream
You will need: – 1 kg of potatoes; – 250 g of fresh or frozen forest mushrooms; – 1 onion; – 100 g of emmental cheese; – 10 g of butter; – 1 tbsp. medium fat sour cream; – 1 tbsp. milk; – vegetable oil; – salt and freshly ground black pepper; – a pinch of nutmeg.
Peel and chop the onion. Rinse the mushrooms and cut into slices. Heat vegetable oil in a skillet and fry the onions in it for 4-5 minutes. Add the mushrooms to the onion and cook, stirring occasionally, for another 5-7 minutes. Wash the potatoes, peel and cut into thin slices.
Prepare the sauce separately. Mix sour cream and milk, salt and pepper and add nutmeg. Grease baking pots with butter, lay potatoes and mushrooms in layers, pour sauce over each layer. Grate the cheese on a coarse grater and sprinkle it over the top layer of potatoes in each pot. Preheat the oven to 180 ° C and place the pots in it for 25-30 minutes. You can check the readiness of the potatoes with a fork – the potatoes should be soft. Serve the dish directly in the pots.
If you like greens, chop the parsley and dill separately and sprinkle them on the prepared casserole.
Potatoes with mushrooms and bacon
You will need: – 500 g of young potatoes; – 300 g of assorted wild mushrooms; – 150 g of bacon; – 6 cloves of garlic; – 2 tbsp. duck fat; – 1 leg; – 1 small onion; – bay leaf; – 2 tbsp. olive oil – a bunch of green onions – salt and freshly ground black pepper.
Cook the broth in which the stew will be stewed. Place the leg in a saucepan with cold water, without removing the skin from it. Peel the onion, cut in half and add there, along with the bay leaf. Salt the future broth. Place a saucepan on a fire and bring the water to a boil. Boil the broth for 40 minutes, periodically skimming off the foam. You can use the prepared soup immediately or freeze and save for later.
The chicken meat left over after boiling the broth can be used for another dish or cut and added to the roast
Peel and cut the potatoes into quarters. Melt the duck fat in a skillet and fry the potatoes in it for 4-5 minutes, half cooked. Heat the vegetable oil separately. Rinse the mushrooms, separate the legs from the caps, cut the largest caps into 2-4 parts. Chop the bacon into cubes. Peel the garlic and chop very finely. Put the mushrooms in the pan first, and then the garlic. Cook for no more than 5 minutes. Fry the bacon separately.
Lubricate the pots with vegetable oil, put potatoes on the bottom, mushrooms on top, then another layer of potatoes and pork. Pour the broth into the pots, in which the stew will be stewed. Season with salt and pepper. Preheat the oven to 180 ° C and bake for 20 minutes, until the potatoes are tender. When serving, sprinkle with chopped green onions on the mushroom and bacon potatoes.