Julienne in potatoes

Julienne in potatoes

Julienne in potatoes

It’s incredibly impressive dish that its originality will impress even seasoned guests. Potatoes here plays the role of dishes.


– 4 large potatoes
– 400 g mushrooms
– 1 onion
– 100 g butter
– 1/2 tablespoon flour
– 250 ml cream
– salt, pepper
– 100 g grated cheese


The tubers of potatoes a good wash, but not clean. Cut each potato lengthwise into 2 equal parts.

Then gently, using a dessert spoon’re scraping the flesh of the potatoes. We need a kind of boat from potatoes with thickness of walls having not more than 5-7 mm.

The resulting potato boats put in cold water to the potatoes are blackened and gave excess starch.

Let us, meanwhile, the rest of the ingredients. Melt in pan the butter, put it in our mushrooms.

Simmer the mushrooms over moderate heat for about 5-7 minutes, then add to them the finely chopped onion.

Stew the mushrooms and onions for another 5-7 minutes on medium heat, then add into the pan the flour.

Stir quickly, so that the mixture thickens.

Mix well the flour that is put in the pan cream or sour cream. Salt, pepper and simmer for another 3-4 minutes until thick cream (or sour cream). Remove from the heat.

In heat-resistant and lightly oiled bowl put our potato boats, put into each boat a small piece of butter and a little salt and pepper.

Boats filled with mushroom stuffing.

Julienne in potatoes1

We put our potato boats in the oven, preheated to 180-200 degrees.

Bake julienne in potatoes 15 minutes, then sprinkle each boat grated cheese to form a kind of cheese cap. Put back in oven and bake another 15 minutes until tender.

Julienne in potatoes2

Once the potatoes have browned on all sides – so the dish is ready.

Before serving for each potato, you can shed a little melted butter.

Bon Appetit!

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