This spring has fluctuated up and down – one day it feels like summer is here to stay, a couple days later I wonder if winter ever left. Today a cold north wind is blowing down from the hills, and is the perfect day for a comfort dish like Francúzske zemiaky – a Slovak version of potato gratin.
Potato gratin is a well known side dish, but Slovaks took the side dish and made it into a one pot (pan) meal. As a busy mom, the more simple to a meal is, the better.
Francúzske zemiaky layers potatoes, klobasa (sausage), and hard boiled eggs in a cream and egg ‘custard’, with a little cheese on top at the end.
Slovak food is sustaining food, food that was meant to support an agricultural lifestyle. It is usually fairly easy to put together and full of energy to power through another day of backbreaking farm work. Slovak French Potatoes are no exception.
As usual, there are a number of different versions of French potatoes. Some people boil the potatoes whole before slicing them, thus ensuring that the potatoes are cooked and a shorter baking time. Some people use whipping cream (me), others use sour cream. You can add sliced pickles to the layers, paprika, or onions.
All in all, it’s easy to make and delicious – the best combination!
- 1 kg (2.2 lb) potatoes
- 5 eggs, hardboiled
- 2-3 klobasa (or any sausage)
- 375 ml (1½ cup) whipping cream (or sour cream)
- 3 eggs
- salt, pepper
- Preheat oven to 350F (180C).
- Slice potatoes thinly into rounds. Slice eggs and sausages into rounds.
- Grease 9x13 inch pan. Lay down rounds of potato in a layer, sprinkle with salt and pepper, then layer egg and then klobasa/sausage. Repeat the layering again (potato, salt/pepper, egg, klobasa), and put a final layer of potato on top.
- Mix raw eggs and cream (whipping or sour) with ½ tsp salt. Pour over the casserole.
- Bake for about 1 hour, until potatoes in the middle are soft.
- Take out of oven, sprinkle with cheese (as much or little as you like) and put in the oven again until cheese is melted.
- Cut, serve, and enjoy!