Stewed creamy potatoes are a special pleasure, after all, what can be more delicious, collapsing starchy tubers, combined with a tender milk taste. Fortunately, variations of dishes from milk and potatoes abound, and a couple of them we have reserved for you further.
Baked potatoes in milk with cheese in a multivark
Ingredients:
- potato tubers - 600 g;
- grated cheddar cheese - 75 g;
- grated Parmesan - 44 g;
- ham - 150 g;
- white onions - 40 g;
- eggs of chicken - 4 pcs .;
- milk - 250 ml.
Preparation
Before cooking, carefully smear the walls and the bottom of the device with oil with a napkin or a culinary brush. We clean the potato tubers and cut them with a shredder as thin as possible. To potatoes did not darken during the preparation of all the ingredients, cut it straight into a saucepan with water.
We combine grated cheeses, and ham cut as thinly as potatoes. Lay the layers of the future casserole in the bowl of the device. First, close to each other, put the potato slices, then sprinkle all the cheese, unfold the ham, repeat the layers, periodically lay thin rings of white onions in between potatoes.
Eggs beat up with milk and a pinch of salt, pour a mixture of potatoes, close everything with a lid and leave to prepare for "Baking" for 50 minutes. Ready casserole is cooled and cut into cake.
Potatoes stewed in milk in a multivark with chicken and vegetables
Ingredients:
- butter - 40 g;
- white onion - 90 g;
- chicken fillet - 500 g;
- carrots - 100 g;
- potatoes - 600 g;
- milk - 250 g;
- dried parsley - 3 g.
Preparation
Turn the device on in the "Frying" mode and start to crush the chopped onion on the melted butter. After a couple of minutes we add carrots, potato cubes to it, and for another 5 minutes through 5 chopped chicken. When chicken pieces are seized on all sides, pour the dish with milk, season it to taste, add dried parsley and switch to "Quenching". After 40 minutes, the potatoes with milk in the multivarquet are checked for readiness: if the tubers are soft, and the chicken is juicy, it's time to lay out your creation on plates and serve accompanied by greenery and a glass of wine.
During cooking, the potato will begin to disintegrate and gradually give off some of the starch to the milk, from which the latter will thicken, turning into a thick milk sauce. It turns out incredibly delicious, check.