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French meat with potatoes for a large company

French meat with potatoes Guests on the way and don’t have time to cook the main dish? Make French Meat with Potatoes! A great option for both a festive and an everyday table.

A bit of history

Russian dish Despite its foreign name, this dish, like the famous Olivier salad, has Russian roots. With one exception: the meat retains more of the original recipe than the salad..

For the first time, the dish was served on the table in the 19th century. The creator is the chef Urbain Dubois. A Frenchman who served at that time to Count Alexei Orlov, for whom a treat was invented.

The cooking principle has remained unchanged. These are still layers of different foods, necessarily including meat and potatoes in the seed. Over time, the recipe has undergone some changes, various variations have appeared. The main feature has been preserved – gratin (gratin). This is the topmost layer, the golden crust of the cheese, which distinguishes baked meat from French-style meat with potatoes..

Interestingly, gratin used to be considered a delight. Shortly after the “opening” of the cheese crust, it was specially separated from the main course and served separately as a delicacy.

The original recipe for French meat with potatoes

French meat with potatoes according to the original recipeThe original recipe is called “Orlovski Veal” and is somewhat different from the classic.


  • veal – 1 kg;
  • medium-sized potatoes – 6-7 pcs.;
  • medium-sized onions – 4-5 pcs.;
  • hard, well-melting cheese – 200-250 g;
  • sivki – 200 ml, 22% fat or fat milk;
  • butter – 50 g;
  • flour (wheat or any other) – 2 tbsp. spoons;
  • champignons – 300 g;
  • seasonings (salt, pepper, nutmeg to taste).

Wash the meat, pat dry with paper towels, leave to dry. At this time, bechamel sauce is prepared in a small saucepan.. make béchamel sauceTo do this, butter is heated over low heat, flour is added, and mixed. Milk or cream is gradually added.

The liquid must be poured in slowly, stirring constantly with a whisk..

Bring to a boil, add spices, after 5 minutes remove from heat.

cut meat into slicesCut the meat into slices. Season with salt and pepper to taste and lay the form with sides. The mold can be greased with butter or lined with baking paper.

put the ingredients in a moldCut the onion into slices, put on the meat. Slice the potatoes in slices, put on top.

Wash and dry the champignons. Cut into slices, put on potatoes.

Each layer can be salted, pepper to taste.

pour the sauce over the vegetablesPour the sauce gently over the contents of the form. Cover with foil. Put to bake in an oven preheated to 180 degrees.

put on bakeAfter 30-35 minutes, take out the dish, remove the foil, sprinkle with cheese and send back to the oven for 15-20 minutes.

You don’t have to rush to get the meat in French with potatoes and mushrooms, but leave it in the oven so that the dishes will “reach”. Serve hot. Cut like lasagna – in chunks without losing integrity.

Classic cooking recipe

French-style meat with potatoes according to the classic recipeThe recipe for meat in French with potatoes, familiar to everyone, is quite a bit different from the original, but it is also easy to prepare.ingredients for the dish


  • 1 kg of pork;
  • fatty mayonnaise (purchased or homemade) – 8-9 tbsp. l .;
  • medium potatoes – 10 pcs.;
  • onions (medium onions) – 3-4 pcs.;
  • cheese – 300 g;
  • feta cheese – 100 g;

    spices (salt, pepper to taste).


  1. Cut the meat into slices at least 2 cm thick.cut meat into slices
  2. Beat off pieces of meat with a hammer until the thickness decreases and becomes 1-1.5 cm. In order not to get dirty, it is recommended to cover the slices with cling film. Salt and pepper to taste.beat off the meat
  3. Cut the onions into small cubes.chop the onion
  4. Peel the potatoes, wash, cut into slices. Place in a bowl, add a couple of tablespoons of olive oil, salt and pepper.cut potatoes
  5. Mix onions and mayonnaise in a separate bowl. Added about ¼ cheese. In order to make it easier to stir, you can add a little water.mix cheese, onion and mayonnaise
  6. Grease a baking sheet with butter or cover with parchment paper. Unlike Oryol-style veal, French-style meat with potatoes in the oven has the first layer of potatoes..lay out the first layer
  7. Grate feta cheese.grate feta cheese
  8. The beaten meat must be fried in a pan. For a short time, about a minute on each side, until a characteristic golden crust forms.fry meat
  9. Put on a baking sheet on top of the potatoes.put the meat on a baking sheet
  10. Put the mayonnaise-onion-cheese mixture on top of the meat in a thick layer.lay out the top layer
  11. Bake the dish for 40-45 minutes at a temperature of 200 degrees. For 15-20 minutes, you need to get the container, sprinkle with the remaining cheese (grated).grate cheese

When the cheese is browned, you can leave the dish for another 10 minutes in the turned off oven.

French meat with potatoes and tomatoes

Another popular variation of the dish is French meat with potatoes and tomatoes. Tomatoes provide additional juice, which soaks the potatoes with meat, adding tenderness to them..ingredients for french meat with potatoes


  • meat (pork) – 700 g;
  • cheese – 150-200 g;
  • fatty (homemade or purchased) mayonnaise – 250 g;
  • medium-sized tomatoes – 3-4 pcs.;
  • medium-sized potatoes – 5-6 pcs.;
  • onions – 1 pc.;
  • salt, pepper to taste.

put the meat and onions on a baking sheetWash the meat, cut into slices about 2 cm thick. For convenience, you can beat off each piece a little. Season with spices and place on a baking sheet greased with sunflower oil. Chop the onion, put on top of the meat.

lay out the potatoes and sprinkle with mayonnaiseThen cut the potatoes, put on top of the onion, grease with mayonnaise on top.

In order for the dish to bake well, it is recommended to cut French-style meat potatoes into slices 0.5-1 cm thick.

put the tomatoesChop the tomatoes, lay out and brush again with mayonnaise. Sprinkle everything with about half of the grated cheese.sprinkle with mayonnaise

Bake for 30-35 minutes in the oven at 180-200 degrees.

bake until tenderAs with other variations of the recipe, 10 minutes before ready to take out the baking sheet, sprinkle with the remaining cheese and put back until fully cooked..

In order to slightly reduce the calorie content of the dish, instead of veal or pork, you can use chicken fillet. And replace mayonnaise or bechamel with Greek yogurt, kefir or sour cream with a low percentage of fat.

The exact baking time is determined based on the power of the oven. On average, this is 30-35 minutes, but it may take longer.

The beauty of cooking meat in French in the oven is that the recipe can be played up in different ways, by changing or adding new ingredients. Experiment!

Video recipe for meat in French

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