I love my mother's potatoes in milk! She cooks it simply amazing. It seems that the dish is not complicated, but I myself learned to cook fried potatoes with milk quite recently. The husband kept denying it, repeating that it was most likely some kind of strange dish. That’s why I didn’t learn how to cook it for quite a long time. And what is the need if, when mom comes home, fried potatoes with milk are always ready on the table. One day my husband tried the potatoes and eventually said that I should finally start learning from my mother’s experience. Mom, of course, was terribly pleased with this recommendation. Flatterer!
And now, recently I’ve been preparing potatoes with milk myself.
4 potatoes (400 – 500 g)
2/3 tbsp. milk
black pepper
salt
Additionally:
Butter or vegetable oil
To prepare potatoes with milk, you first need to wash and peel the potatoes. Then cut it into thin slices. Can be rings or half rings.
Pour 2 tbsp into the pan. oil, heat it up. Then lay out the potatoes, add salt, and fry for 5 – 7 minutes. over medium heat until half cooked. During frying, the potatoes need to be stirred occasionally.
Now turn down the gas and fill the potatoes with milk. We wait until the milk boils, then cover the pan with a lid. Let the potatoes simmer over low heat for another 5 - 7 minutes. During the stewing process, you need to stir the potatoes occasionally and make sure that the milk does not burn.
Pepper the finished dish. Fried potatoes with milk are ready and can be served.
Potatoes are one of the most consumed and favorite foods. A lot of delicious dishes are prepared from it. But you want something new, right? Potatoes in the oven with milk are just that: simple and easy to prepare. And in combination with other products, the dish becomes completely exquisite and is not embarrassing to serve to guests.
How to cook milk potatoes in the oven
Let's look at the simplest recipe. Potatoes with milk may be an everyday dish, but it is satisfying, and thanks to the milk it acquires a delicate and milky taste.
To prepare this masterpiece, you will need 1 kg of potato tubers, 0.1 kg of hard cheese and butter, one onion, 50 ml of milk, salt, ground pepper (you can use a mixture).
- Peel the potatoes, wash and cut into thin slices. It is desirable that all the circles are the same thickness. This will ensure even cooking.
- Wash the onion, peel and cut into small cubes.
- Thoroughly grease the baking container with butter.
- Lay out the potato slices in layers, sprinkling each layer with onion rings, salt and pepper. Thus fill out the entire form. The top layer is potato - no need to sprinkle with onions.
- Pour in milk. So much so that it does not reach the edge of the potato by 1 cm.
- Spread the butter evenly over the top potato layer.
- Place the filled form with potatoes in milk in the oven, preheated to 200 degrees for approximately 45 minutes. In principle, less time may be enough. You need to control the process by checking the readiness of the potatoes with a knife or fork.
- When the contents of the mold are almost ready, remove it and spread grated cheese on top of the potatoes.
- Place back in the oven and bake for a quarter of an hour.
- The dish is considered ready when all the milk has been absorbed by the potato slices, and the cheese has melted and acquired a golden crust.
If you are a fan of meat dishes, the recipe for potatoes baked in milk can be changed to suit your preferences. To do this, at the very beginning of cooking, you can place between the rows meat cut into portions, beaten, salted and peppered. To make the dish even tastier, milk can be replaced with cream.
Ready-made potato slices with milk, baked in the oven, are cut into portions, placed on plates, decorated with chopped herbs and served.
The casserole can be either cottage cheese or pasta, but also potato. It is prepared in a matter of minutes. The egg gives it satiety.
To prepare potatoes baked with egg and milk , you will need: approximately 5-6 medium-sized potato tubers, 2-3 eggs, a glass of milk (preferably homemade, it will taste better), a little butter, salt, spices and pepper as needed.
When choosing potatoes, pay attention to varieties that contain a lot of starch. In more understandable terms - those potatoes that boil well. The more milk is absorbed during cooking, the more delicious the dish will be. Another secret to preparing the perfect dish is that all ingredients used should be at room temperature. Therefore, the ingredients are taken out of the refrigerator in advance to warm them up.
To prepare potatoes baked in milk, you need to follow these steps:
- Wash the potato tubers thoroughly, peel and cut into thin slices. If you know for sure that the potatoes are well boiled, the thickness of the slices can be 1 cm.
- The form in which the dish will be prepared should be thoroughly greased with butter.
- At this point, if you like garlic, you can press it through a press and add it to the oil.
- Place potato wedges into the pan, being careful not to leave any gaps. The tighter the better.
- In a separate container, beat the eggs, mix with milk, add salt and pepper and pour the resulting mixture over the potatoes.
- Place the potatoes and eggs in the oven, preheated to 200ºC. Baking lasts about 40 minutes. But it all depends on the potatoes themselves, so after 20 minutes you can check the readiness of the dish.
You can serve it in the dish in which it was prepared, or you can put it on plates and garnish with chopped herbs.
Potatoes with milk in the oven
Now we suggest you try potatoes in milk in the oven with the addition of mushrooms. To prepare a culinary masterpiece you need: 0.4 kg of potato tubers, 0.2 kg of mushrooms, one onion turnip, a glass of milk, butter, spices, salt and ground pepper.
- Peel the onion and potato tubers and cut into thin rings.
- Wash the mushrooms, peel and cut into thin slices.
- Fry mushrooms and onions in butter until golden brown.
- Place potatoes and mushrooms fried with onions in layers in a greased baking dish.
- Pour in milk.
- Place the pan in the oven, preheated to 200 degrees and bake until the potatoes are softened.
Sprinkle the finished dish with chopped green onions and herbs and serve.
Potatoes with kefir in the oven
What not to do with potatoes: fried, boiled, added to various dishes and salads. Let's talk about baking. As a rule, milk is used for preparation. We will tell you the recipe for potatoes in kefir in the oven. Are you wondering if kefir will curdle? It is this that gives that spicy note to the dish.
Everything you need for kefir potatoes , baked in the oven, this is: 0.8 kg of potatoes, 0.4-0.5 liters of kefir, one onion turnip, approximately 1 tsp. spices for potatoes, 50 g butter or vegetable oil, salt and ground pepper and herbs.
- First of all, potato tubers should be boiled in salted water in their entirety until half cooked.
- Then cool and cut into slices no more than 1 cm thick.
- Peel the onion and cut into half rings or cubes. Heat the oil in a frying pan and fry the onion until golden.
- Pour kefir into a container, dissolve potato spices in it, add pepper and taste for salt.
- Take a frying pan with high sides or a baking dish, grease with oil and place potato slices in it.
- Distribute the fried onions and remaining oil after frying on top.
- Pour in kefir.
- Place the completed form in an oven preheated to 200 degrees for about half an hour.
Additionally, 10 minutes before cooking, you can put grated cheese on the potatoes and bake until crusty.
That's it, the potatoes in kefir are ready. All that remains is to sprinkle with chopped herbs and green onions and you are ready to eat.
Well, how do you like the new variation of cooking potatoes? Try it and we assure you, mashed potatoes and fried potatoes will give way to a new culinary masterpiece.
Potato dishes have been popular throughout the Russian Federation and neighboring countries for many years. In combination with a healthy milk drink, this vegetable acquires a soft and unusually delicate taste. If you have not yet tried culinary experiments of this kind, then it’s time to do so - below are recipes for the most famous and delicious dishes containing these two ingredients.
Simple recipe
Cooking method:
Peel the potatoes and cut them into cubes. Pour in water, bring to a boil, add salt and cook for about ten minutes. At this time, grind the flour with butter, add heated milk to the resulting mixture and place it in a pan with potatoes. Mix thoroughly and cook over low heat until completely softened.
New potatoes stewed in milk
Ingredients:
- low-fat milk - 500 ml;
- potatoes - 1.25 kg;
- onion - 150 g;
- drain butter - 35 g;
- table salt – 0.5 tsp.
Cooking time: 80 minutes.
Calorie content per 100 g: 83 kcal.
Cooking method:
Cut the onion into half rings and the potatoes into rings. Melt the butter in a frying pan and place the onion on it.
Fry until golden brown, then add milk. Place potato rings on top.
Add salt and stir the contents of the pan, cover with a lid and simmer for approximately 40 minutes, stirring occasionally. Such stewed potatoes can be combined with fish or meat dishes, or can be eaten separately.
Milk potatoes baked in the oven
Ingredients:
- drain butter - 25 g;
- milk - 220 ml;
- potatoes - 1.2 kg;
- wheat flour – 30 g;
- salt.
Cooking time: 50-70 minutes.
Calorie content per 100 g: 117 kcal.
Cooking method:
Cut the potatoes into small slices and rinse with water to remove excess starch, or soak for a while in cold water for the same purpose. Boil until half-cooked, then drain the water and place the potatoes on a baking sheet.
Prepare milk sauce by mixing flour, salt and hot milk and pour over potatoes. Spray a little melted butter and bake in the oven until done. Serve also with added butter.
Baked potatoes in milk with garlic and cheese
Ingredients:
- milk - 120 ml;
- potatoes - 0.8 kg;
- grated cheddar cheese - 200 g;
- cream cheese - 250 ml;
- ground black pepper - 20 g;
- garlic – 10 g;
- nutmeg - 20 g;
- onion - one piece (small);
- sunflower oil (for coating the mold);
- salt, paprika - to taste.
Cooking time: 120 minutes.
Calorie content per 100 g: 173 kcal.
Cooking method:
Bring the drink to a boil, then remove from heat. Mix it thoroughly with spices, finely chopped onion, chopped garlic and cream cheese. Place potatoes cut into large slices into a deep baking dish, coated with oil.
Pour the milk-cheese sauce on top, close the lid and bake in the oven for an hour and a half until the potatoes are completely soft.
Sprinkle the dish with cheddar cheese and leave in the oven for another ten minutes until it is completely melted. Before serving, the dish can be sprinkled with paprika.
How to cook milk potatoes in a slow cooker
Ingredients:
- milk - 230 ml;
- potatoes - 0.6 kg;
- oil drain - 30 g;
- salt, herbs, ground pepper;
- hard cheese - 100 g;
- 1 large onion.
Cooking time: 70 minutes.
Calorie content per 100 g: 220 kcal.
Cooking technology:
Cut the potatoes into thin rings and the onion into cubes. Place them in a multicooker bowl and mix with salt and pepper. Pour milk on top so that the potatoes are not completely covered. Place 5-6 pieces of butter on top.
The rest of the cooking process is the task of the multicooker. Set the “Extinguishing” mode for 1 hour. A few minutes before the potatoes are fully prepared, you need to cover them with cheese, then you will get a tasty crust on top.
Before eating, potatoes can be sprinkled with parsley or dill. Serve with meat/fish.
Potato casserole with egg and milk
Ingredients:
- chicken eggs - 4 pcs;
- milk – 0.50 l;
- potatoes - 1 kg;
- ground pepper, table salt;
- sunflower oil - 20 ml.
Cooking time: 50 minutes.
Calorie content per 100 g: 112 kcal.
Cooking method:
Cut the potatoes into any pieces you prefer, but not too thick. Transfer to a deep container, mix with vegetable oil and spices so that each piece is greased on all sides.
Distribute the slices evenly and place them in a baking dish. Beat eggs with salt and milk to form a filling. Bake in the oven for 40 minutes or until the potatoes are completely softened and crispy.
Fragrant puree with milk, sage and pumpkin
Ingredients:
- potatoes - 0.50 kg;
- pumpkin - 400 g;
- chopped nutmeg - 20 g;
- parmesan cheese - 60 g;
- milk - 220 ml;
- sage - 4 sprigs;
- butter - 35 g;
- table salt to taste.
Cooking time: 60 minutes.
Calorie content per 100 g: 102 kcal.
Cooking method:
Boil potatoes, cut into small pieces, in salted water for 20 minutes. Drain off the remaining water, replacing it with warmed milk. Add butter and masturbate until smooth.
While the potatoes are boiling, in another container, boil the pumpkin and sage for about ten minutes and grate the Parmesan cheese on a coarse grater. Also puree the pumpkin and sage and mix them with the potatoes.
Sprinkle with nutmeg and salt to taste.
Fried potatoes
Ingredients:
- milk - 0.25 l;
- potatoes - 0.50 kg;
- vegetable oil - 35 ml;
- 2 medium onions;
- table salt ground pepper.
Cooking time: 45 minutes.
Calorie content per 100 g: 106 kcal.
Cooking method:
Place finely chopped onion in a well-heated frying pan with oil. Cut the potatoes into long strips. When the onion turns golden, add the main product to the pan and add salt.
When it becomes half soft, sprinkle it with ground pepper. At the same stage, milk is added. Close the pan and simmer the dish over low heat for ten minutes.
When all the milk has been absorbed into the potatoes, the dish is ready. You can serve it with meat products or vegetables, such as cherry tomatoes.
Pancakes
Ingredients:
- milk - 200-250 ml;
- potatoes - 1 kg;
- sunflower oil - 100 ml;
- table salt to taste;
- chicken egg - 1 pc.
Cooking time: 20 minutes.
Calorie content per 100 g: 152 kcal.
Cooking method:
Grate the potatoes, then place them on cheesecloth and squeeze out the juice. Boil the milk and pour it over the potatoes, leave to cool. Add salt and egg, mix thoroughly. Heat the oil in a frying pan, spoon the potato mixture into it and fry on both sides until crispy. Best served with sour cream.
Dishes made from potatoes and milk most often evoke pleasant childhood memories of grandmother's cooking. To make every dish truly tasty, it is better to use young, tender potatoes rather than old ones.
As for milk, a drink with a fat content of 2.5% plays best here. However, you can use any other, depending on specific tastes and whether the dish should be dietary or, on the contrary, more satisfying.
In kindergartens or canteens they sometimes make this option: they boil the product separately, then cut it into pieces and pour milk over it. This is fundamentally wrong; it is not surprising that children are usually not delighted with such a dish. Potatoes need to be stewed or boiled in milk, only then will they be truly tasty. Sometimes cream is used instead of milk.
It is recommended to make milk sauce not from store-bought milk, but from homemade milk. In addition to improved taste, this ensures that the sauce does not curdle. It is better to choose a crumbly variety of potatoes, that is, with an increased starch content, for example, Kyiv Svitanok.
Then the dish will turn out thick and somewhat homogeneous, which makes it more whole. If the potatoes are not crumbly, you can additionally crush them before the end of cooking. It is advisable to serve the finished dish hot and fresh; when heated, the taste and consistency suffer greatly.
As you can see, potatoes in milk can be prepared in a wide variety of ways; everyone will choose an option to suit their taste. Bon appetit!
Everyone, without exception, loves potatoes, but anyone can get tired of hackneyed recipes. Oddly enough, housewives cook only familiar dishes from this product, and this is not correct! If you want to cook something tasty and unusual from “available” ingredients, then potatoes in milk in the oven are an ideal option! Try it and you will definitely like it. Despite the fact that cooking does not take much effort and is not very difficult, the dish is very tasty and delicious. So, how easy is it to cook potatoes in the oven with milk?
Recipe No. 1. Potatoes in milk
We will need the following products:
- potatoes - 5-6 medium-sized tubers;
- milk – 1 glass;
- chicken eggs – 2-3 pcs (depending on their size);
- butter;
- salt and pepper - to taste.
Before you start cooking, you need to say a few words about the choice of products. It will be better if you take potatoes that have a higher starch content. But since this is most often almost impossible to find out, let’s say this: use for this dish the potatoes that boil best. Remember that in milk it can only be tasty if it is really well soaked.
Stages of cooking potatoes with milk in the oven:
- All products should be at room temperature, so if necessary, take them out of the refrigerator.
- Wash and peel the potatoes.
- Carefully coat a baking tray (or other baking dish) with butter.
If you are, then at this stage you can rub the mold not only with oil, but also with garlic.
- Next, cut the potatoes into thin layers - the thinner the better. If you are sure that the potatoes will boil very well, then you can cut them a little thicker, but not more than 1 cm.
- We place the plastics on a baking sheet in layers, as densely as possible, without gaps.
- Now we prepare the dressing - a little. Mix thoroughly, add salt and pepper.
- Pour dressing over potatoes.
- and the milk goes into the oven, preheated to 200 degrees. The cooking time depends on the type of potato, but on average it is about 40 minutes. You can determine that the potatoes are baked in the oven with a toothpick - the dish should be easy to pierce.
Recipe No. 2. Potatoes in milk cheese sauce
In addition to this traditional recipe, there are other cooking options, one of which is with milk and cheese. For this recipe we will need:
So, wash, peel and cut the potatoes into thin layers. Grease a baking sheet or baking dish with butter and, if desired, rub with garlic. Then lay out one layer of potatoes, without gaps, sprinkle with a little grated cheese. Then add the potatoes again and so on in order. We don’t cover the last layer with cheese yet – we’ll leave it for later.
Then beat the eggs, mix them with milk and add spices. Pour this mixture over the potatoes and bake in the oven at 200 degrees for 30-40 minutes. When the dish is almost ready, remove it from the oven and sprinkle with the remaining cheese.
A dish from my childhood. I remember how my grandmother cooked these potatoes. The aroma fills the whole house, the taste is mind blowing.
But now I rarely cook this dish and only for myself - my children hate it. This was instilled in them in kindergarten, where they often make potatoes in milk - first they boil the potatoes, then cut them and pour milk over them. For my taste it's a dump. It won't matter if these potatoes are immediately stewed in milk. But you can’t explain this to children; they faint at the sight of it.
COMPOUND
10 large potatoes, ~0.5 liters of milk or cream, salt
Peel the potatoes, cut into large pieces, place in a thick-walled pan (NOT enameled), pour in milk so that the potatoes only slightly protrude above the milk.
Put on fire, bring to a boil, stir gently, reduce heat to min and simmer for 1~1.5 hours. Do not close the lid, otherwise the potatoes will acquire an unpleasant “choked” smell.
About 30 minutes after the start of stewing, add salt to the potatoes and stir.
Serve the potatoes hot with a knob of butter on each serving.
