French potatoes
Meat with boiled potatoes and eggs, baked in the oven until golden brown. A French gratin is usually just potatoes with cream and garlic and no meat. The Czech version adds smoked meat and eggs and works for a quick dinner or a family lunch.
Ingredients:
- 1kg / 2,2lb / 7cup potatoes
- 200g / 7oz meat (preferably smoked)
- 5 Eggs
- 1 Onion
- 300ml / 10,5(fl.oz) / 1,2cup milk
- 1 tbsp. mustard
- Salt and pepper
Recipe steps:
- Cut the meat into small cubes.
- Boil the potatoes in their skins, peel them when they have cooled and cut them into cubes.
- Hard-boil three eggs and also cut them into cubes (we will only cook 3 pieces, we will keep the rest for the next part of the recipe).
- Peel and finely chop the onion.
- Put all the ingredients such as meat, potatoes, onions, mustard, chopped eggs into the baking dish and mix together.
- Beat the remaining two eggs with milk, salt and pepper.
- Pour the egg mixture evenly over the potatoes in the baking dish.
- Bake in a heated oven at 200 °C/390°F for about 30 minutes until golden.
- We can serve immediately, ideally with a pickles.
Ingredient choices:
Waxy all purpose potatoes hold their shape yet bind nicely with the egg and milk mixture. Smoked pork or good ham brings depth, onions gain a gentle sweetness after a short sauté, and a spoon of mustard ties the flavors together. Swap part of the milk for cream if you prefer a richer texture.
Mixing or layering:
The fastest approach is to mix everything together and spread the mixture evenly in the baking dish. For neat slices build layers of potatoes, onion and meat and finish with eggs whisked with milk, salt and pepper. Layering creates clean portions and an attractive look on the plate.
Technique notes:
Boil the potatoes in their skins, cool completely and cube them so they do not crumble. Sweat the onion to light gold and brown the meat briefly, then use some of the rendered fat to grease the dish. Whisk the egg and milk mixture until smooth and season with care since smoked meat is already salty. Bake at 200 °C for about thirty minutes and finish under top heat for a golden crust. Let the bake rest a few minutes before slicing.
Variations and ideas:
A light blanket of grated Edam or Gouda on top gives a pleasant finish. Sautéed mushrooms or a handful of peas work well inside, as do small diced blanched carrots. Herbs like marjoram, thyme or chopped chives sprinkled after baking add a fresh note. A meat free version with extra onion and mushrooms stays satisfying and balanced.
Serving:
Serve with pickles, beet salad or a simple green salad. A spoon of sour cream and freshly ground pepper fits the style of the dish. If you like a brighter contrast, pair it with a salad dressed with a touch of lemon.
Storage and reheating:
Refrigerate leftovers and enjoy within two days. Reheat covered in the oven to prevent drying. In a skillet add a splash of milk, stir and let the bottom crisp lightly for a pleasant texture.
