Cartofi franțuzești gratinați, Romanian potato bake

Name: Cartofi franțuzești gratinați, Romanian potato bake
Ingredients: 1 kg medium waxy potatoes; 6 eggs; 3-4 tablespoons breadcrumbs; 50 g spreadable margarine; 3-4 slices cașcaval; 1 teaspoon salt; 1/2 teaspoon ground pepper; 200 ml cooking cream; 200 g cașcaval

Salad - Cartofi franțuzești gratinați, Romanian potato bake by Aura N. - Recipia

Cartofi franțuzești gratinați, a Romanian layered potato bake, is served hot, usually for lunch or dinner. The potatoes and eggs are layered with cheese and cooking cream, then baked until a golden crust forms; the middle stays soft and creamy, with slices of egg visible between the layers and portions that are easy to cut once they have rested a little. I cut the potato slices about a centimetre thick so they show up clearly when sliced. Preparation: 20 minutes. Cooking: 65 minutes. Resting: 15 minutes. Total time: 100 minutes. Serves: 4. Approximately 750 kcal and 33 g protein per serving.

Ingredients

1 kg medium waxy potatoes
6 eggs
3-4 tablespoons breadcrumbs
50 g spreadable margarine
3-4 slices cașcaval
1 teaspoon salt
1/2 teaspoon ground pepper
200 ml cooking cream
200 g cașcaval

Preparation

1. Boil 5 eggs for 10 minutes. Put them in cold water for 5 minutes, then peel and slice them. 2. Wash the potatoes and boil them in their skins for 25 minutes, until a fork slides in easily. Leave them to cool for 15 minutes. 3. Heat the oven to 180°C. Grease an ovenproof dish with 50 g margarine and sprinkle 3-4 tablespoons of breadcrumbs over the bottom and sides. 4. Peel the cooled potatoes and slice them about 1 cm thick. Arrange half in the dish, sprinkle with half the salt and pepper, then add the egg slices and tear 3-4 slices of cașcaval into pieces over the top. 5. Cover with the remaining potato slices and sprinkle with the remaining salt and pepper. Beat the 6th egg with 200 ml cooking cream and pour the mixture into the dish. 6. Bake for 20 minutes. Take the dish out and grate 200 g cașcaval over the top. 7. Put the dish back in the oven for another 10 minutes, until the crust is golden.

Notes

Serve with a green salad, with the leaves well drained. Cover and refrigerate leftovers for up to 3 days; reheat them in the oven, since the top softens quickly in the microwave. If you want to split up the work, boil the potatoes and eggs ahead of time and keep them chilled separately until you assemble the dish. Waxy potatoes slice more neatly, while floury ones tend to break apart after boiling. Very large potatoes take longer to cook in water than small ones, so check them before taking them out. I start boiling them before getting the rest of the meal ready, because cooling the potatoes changes my pace. For a gluten-free version, use the same amount of gluten-free breadcrumbs. The dish contains eggs, dairy and gluten from the breadcrumbs.