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Thinly sliced potatoes can be boiled and ... in oil!
Yes, you just need a lot of good vegetable oil and not very high temperature. Boil and decant all the oil. Isn't it great that this oil can be used many more times? After all, it does not overheat, nothing darkens in it, and moreover, it does not turn black! The oil is what it used to be. This is how even the poorest people in Spain prepare quesadillas.
And in France, for gratin, potatoes are often boiled in milk. In Azerbaijan, thin potato slices are completely baked on the grill - it turns out an excellent side dish, or even an independent dish that I once improved: • Kартошка с выставки | ...
And which option do you prefer?
Then let me suggest another recipe, more interesting!
Mix finely chopped champignons with finely chopped onions, salt, pepper, pour over with oil and put in a frying pan, and under the lid, so that everything is steamed. When the juice comes out, open the lid, increase the heat and stir frequently until the excess moisture has evaporated and the mushroom caviar has an excellent taste - this will be the filling for the casserole.
And cut the potatoes thinly, salt, cover with water and cook under the lid until they are half soft. Then add milk and cook a little more, after which all the liquid is drained, decant.
Stir the eggs with salt and pepper.
First put a layer of potatoes in a baking dish, fill it with eggs, then a layer of mushroom caviar, cover it with a second layer of potatoes and fill it with eggs again. Lay the most beautiful potato slices on the very top and bake until the potatoes are beautifully browned - the thicker the layer of the casserole, the longer it should be baked - it will take up to an hour. And what to do? Do you want to cook deliciously from the simplest products? Will have to work!
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Негізгі бет Тәжірибелік нұсқаулар және стиль Potatoes with mushrooms: a delicious casserole!
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