Cheesy Potato Casserole / Francuski krumpir sa sirom

We still had a bit of leftovers lying around from Easter, so I decided to throw together this easy and delicious dish. You could definitely make this whole thing a lot healthier by including fresh veggies of your choice, but I kinda mostly went for a more decadent experience. We did have the casserole with a big salad on the side, so we were responsible adults after all. 😀

This dish doesn’t really photograph the best, especially once you start digging in and pulling it out of its tray, but it was very tasty, nevertheless.

Unfortunately, we only had new potatoes around, which weren’t really the best choice as it took them a whole century to crisp up. But I wasn’t going to go out to the store just for the sake of picking up perfect potatoes, so it is what it is. I’ve adjusted the baking time in the recipe to accommodate regular potatoes, as those would work out the best. However, please stay safe and work with what you have at home.

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INGREDIENTS:

(Yields 6 servings / 1.11 EUR per serving / 6.65 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

10 medium-sized potatoes (1.33 EUR)

5 hard-boiled eggs (1.00 EUR)

1 cup diced ham (2.00 EUR)

2 cups shredded cheese, divided (1.33 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

1 cup sour cream (0.40 EUR)

2 fresh eggs (0.40 EUR)

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METHOD:

Cook the whole potatoes in their skins for about 15 minutes until they are half-done. Allow them to cool a bit, then peel and cut into thin coins. Cut the boiled eggs into coins as well.

Preheat the oven to 200°C and lightly grease a casserole dish or a square baking pan with a bit of oil. Layer half of the potatoes on the bottom of prepared pan, then top with eggs, ham and cheese (reserve about a cup of cheese for later). Drizzle a bit of oil and season everything well with salt, pepper and oregano. In a small bowl, whisk together sour cream and the eggs, then dollop the mixture over ingredients in your casserole. Top everything with more potatoes, drizzle more oil, season the top layer with salt, pepper and oregano, dollop cream mixture and scatter a bit of ham on top of everything. You could definitely make even more layers, but I was kinda lazy, hah!

Bake for about 30-40 minutes, until crispy and golden brown on top. Top with reserved cheese, then finish baking for just another five minutes. Serve warm with a big salad of your choice.

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Imali smo po doma još nekih ostataka koji su nam preostali od Uskrsa, tako da sam odlučila smućkati ovo brzo i jednostavno jelo. Francuski krumpir biste definitivno mogli napraviti u nekoj zdravijoj varijanti ako bi ste unutra ubacili i neko svježe povrće, međutim ja sam više išla na čistu dekadenciju. Iako, imali smo uz ovo i veliku šarenu salatu, tako da smo ipak mogli proći pod odgovorne odrasle osobe. 😀

Ovo jelo definitivno nije najfotogeničnije, posebno kada sve raskopate i izvadite na tanjure. Ali je neovisno o tome, jako jako ukusno.

Na žalost, doma smo imali jedino mlade krumpire koji se i nisu baš pokazali idealnima, jer im je trebalo cijelo stoljeće da se bar malo zahrskaju. Međutim, nisam planirala izaći iz kuće samo zato da bi si u dućanu kupila savršeni krumpir, tako da sam se snašla sa onime što je već bilo pri ruci. Niže u receptu sam prilagodila vrijeme pečenja tako da odgovara običnim krumpirima. No i vi isto pazite na sebe i ne izlazite nikuda ako ne morate, već improvizirajte sa onime što već imate kod sebe.

SASTOJCI:

(Za 6 porcija / 8,30 kn po porciji / 49.81 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

10 srednje velikih krumpira (10,00 kn)

5 tvrdo kuhanih jaja (7,50 kn)

1 šalica šunke narezane na kockice (15,00 kn)

2 šalice ribanog sira, podijeljene (10,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 žličica origana (0,50 kn)

1 šalica kiselog vrhnja (3,00 kn)

2 svježa jaja (3,00 kn)

PRIPREMA:

Neoguljene krumpire kuhajte cijele u vodi 15-tak minuta, dok ne budu na pola skuhani. Pustite ih da se malo ohlade, pa ih ogulite i narežite na tanke novčiće. Kuhana jaja također narežite na novčiće.

Pećnicu zagrijte na 200°C te protvan za pečenje lagano namastite sa malo ulja. Pola krumpira posložite po dnu protvana, pa po njima rasporedite jaja, šunku i sir (s tima da oko šalicu sira sačuvajte za kasnije). Sve pokapajte sa malo ulja i dobro začinite solju, paprom i origanom. U maloj zdjelici razmutite vrhnje sa svježim jajima, pa tu smjesu pokapajte po sastojcima u protvanu. Sada poslažite po svemu ostatak krumpira, opet začinite uljem, solju, paprom i origanom, pokapajte ostatak smjese od vrhnja, te još po svemu raštrkajte malo šunke. Definitivno možete sve slagati u još više slojeva, ali ja sam bila lijena, haha.

Pecite sve 30-40 minuta, da se krumpiri zahrskaju i dobiju zlatnu koricu. Posipajte po svemu sir koji ste sačuvali i vratite u pećnicu na još samo pet minuta. Poslužite toplo sa velikom salatom po vašem izboru.

Cheesy Potato Casserole / Francuski krumpir sa sirom

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