Quarantine Cuisine Isn’t Dieting: Disgraced French Classics
Prep:15 m
Cook:1 h
Total:1 h 15 m
Servings:4
Cuisine:French 🇫🇷
Course:Side Lunch Dinner

Quarantine Cuisine Isn’t Dieting: Disgraced French Classics

Evelina

  

As many of you have probably already noticed, I like to improve classics in some disgraceful manner. Why should I add 20 grams of cheese to a pasta dish, if 40 would make things so much better? Why should I stick to a tiny pat of butter in risotto, when I can add the entire pack? It’s open anyway. Not all of us are on diets here, so please don’t skimp on fat!

There’s this French method of cooking potatoes, called au gratin. And while I’m the greatest fan of sliced potatoes, and thus really like making them sometimes. One way to prepare potatoes this way is by bathing them in a sea of bechamel sauce, some cheese, and putting them in an oven. But I can never get enough calories and fat, so I increased the amount of sauce three times and added salami. I must admit – I had horrible nightmares that night, but it was totally worth it.

Poetic discourse: for some reason, I remembered the times when my husband lived in another city, and I was home alone with the dog. Yet, I still wanted to make the entire chicken instead of some drumstick, so my dog was very happy, because, frankly, the only reason I cook chicken is its salty and crunchy skin.

Long story short, one night, my dinner looked like this: I ate all the chicken skin, and, after taking the bones out, gave all the white meat to my lovely Cookie.

Ingredients:

  • 6–8 potatoes, finally sliced (peeling is optional);
  • 50 g butter;
  • 50 g flour;
  • 500 ml milk;
  • 250 g grated cheese (cheddar or similar);
  • 1 chopped onion;
  • sliced salami, other cured meat or bacon;
  • salt

Steps:

  1. Let’s cook the sauce. Melt the butter, mix it with flour, add warm milk. Heat until it comes to a boil, then simmer for a couple of minutes. I stir it constantly. Feels better than yoga. Season with salt.
  2. Add grated cheese to the sauce. Stir well until we get proper cheese sauce. Have a taste. Goodness, isn’t it? Please don’t eat the sauce by itself. We’ll still need it.
  3. In a big bowl, stir together the potatoes, onions, meat, and cheese sauce.
  4. Move this calorie bomb to a baking dish. Cover and cook for an hour in an oven preheated to 150 C. Take the lid off and bake for another 30–40 minutes (can be less if your oven has a fan – keep an eye on it: your goal is a nice, golden brown color).

Sweet dreams!

Originally published on 15min.lt

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