Baked Potatoes and Mushroom Cream Sauce

by Editorial Staff

Oven-baked potatoes and creamy sauce with mushrooms and cheese.

Ingredients

  • Potatoes – 5-6 pcs.
  • Ground paprika – 1 teaspoon
  • Vegetable oil (olive or sunflower)

For the sauce:

  • Champignons – 3 pcs.
  • Bulb onions (small) – 1 pc.
  • Cream – 200-300 g (the lower the amount and the higher the fat content of the cream, the thicker the sauce)
  • Cheese – 100 g
  • Oil – for frying

Directions

  1. The potatoes, thoroughly washed, I cut with the peel – this is for the effect of “country-style potatoes”. Ideal for those who don’t like peeling potatoes. But you can also clean it.
  2. I fill the chopped potatoes with water and let them stand for a while, for example, while the oven heats up to 200 degrees. It seems to me that after water, the potatoes become crisper because some of the starch from the cut potatoes will be washed off by the water.
  3. It remains to dry the potatoes and transfer them to a container in which we will bake them. You can immediately put the potatoes on a baking sheet, and then, if each slice is separate, the potatoes will fried faster and better.
    Sprinkle potatoes with vegetable oil on top, mix together with the desired spices, for example paprika. Potatoes are salted ready-made.
  4. While the potatoes are baking, and it will take about an hour or even 1.5 hours, you can periodically look at it and taste it. You can make any sauce for potatoes, for example, creamy mushrooms.
  5. Let’s cut the mushrooms. Fry the onions in oil until golden brown. Fry mushrooms and onions and add cream to them.
    The more you pour in the cream, the thinner the sauce, and then you can dip each potato wedge into it. If the sauce is not made liquid, then it will be an excellent addition to potatoes or pasta.
    At the end, add cheese, such as parmesan, to the creamy mushroom sauce, and mix everything.
  6. The mushroom sauce is ready! It is tasty to eat in this form, but you can puree it – as you like. If the creamy mushroom sauce is thinner than mine, then it will be ideal to dip baked potatoes into it, which have already been fried in the oven. Salt the potatoes to taste – and dinner is ready!

Bon Appetit!

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