Francúzske Zemiaky: Slovak French Potato Casserole
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!
May 17, 2016 @ 16:39:58
May 18, 2016 @ 08:33:22
May 17, 2016 @ 18:11:28
YUM….good old fashioned REAL food……not the processed junk from supermarkets.
Good to see that you are keeping the traditions alive!!
The young children now …all they know is, how to open a tin can…or use a microwave ……THANK YOU !!!!!!!!!
May 18, 2016 @ 08:32:59
I’m glad to contribute to home cooked meals. I think a lot of kids learn cooking if their parents cook – at least, that’s how mine are learning.
May 18, 2016 @ 03:20:24
I look forward to making this delicious meal. Can you tell me what type of cheese you would use? Thank you very much.
May 18, 2016 @ 08:36:21
I usually use Eidam, a mild flavoured cheese. I think the closest equivalent in N. America is mozzarella (not the fresh balls but the hard block). But honestly, you could use just about any cheese and it would taste good.
May 22, 2016 @ 03:57:57
Thank you! Looking forward to making this for my family. I believe Fr. Bryan Jerabek referred me to your website. I just love your recipes, traditions, and photos. Thanks for sharing with all of us!
May 22, 2016 @ 21:13:18
Thanks so much! I hope you enjoy the casserole. Hello to Fr. Bryan!
Jun 13, 2016 @ 19:50:24
Do you have a good goulash recipe?
Jun 14, 2016 @ 11:56:48
Kind of…my husband makes amazing goulash but trying to get actual amounts of ingredients has proved to be somewhat difficult 🙂 I do want to get it up on the blog though.
Sep 03, 2016 @ 17:56:34
Yum looks delicious!
Sep 04, 2016 @ 17:37:54
Thank you! Hope you enjoy.
Oct 20, 2016 @ 18:30:12
Thank you!! I saw this mentioned in a book (Dark Water by Robert Bryndza) and it sounded so similar to a dish my Polish mom used to make that I was instantly craving it! Can’t wait to try your recipe!
Oct 20, 2016 @ 23:24:09
I hope you like it! I haven’t heard of him before.
Dec 06, 2016 @ 15:08:31
I am reading that book now and that’s where I heard of this too!
Sep 28, 2017 @ 19:52:52
Sep 30, 2017 @ 00:21:00
Ok, I think I have to find this book now!
Jan 12, 2017 @ 16:17:26
I’ve been making this recipe for years often; then I wanted to try something new, so I made quiche. Many sorts. Love them, but my husband says: real men don’t eat quiche.
It must be the shape, too.
Ha, it’s time to go back to the roots. 🙂
Thanks for nice pictures.
Jan 12, 2017 @ 18:55:18
I love quiche, but it’s not quite as bone-sticking as francuzske zemiaky. That’s one to fuel a working body, for sure.
Oct 20, 2017 @ 17:17:15
This looks/sounds so delicious! Do you have an equivalent type of sausage to recommend? Would kielbasa be similar?
Oct 20, 2017 @ 23:21:59
Any type of sausage can be used, including kielbasa. Hope you enjoy!
Nov 09, 2017 @ 15:51:57
Guess what we have for dinner today.
My husband love Slovak food 😁
Nov 10, 2017 @ 12:37:19
Yay! I’d take some too 🙂
Nov 03, 2018 @ 08:54:23
LOL reading the book, want to make it too. Will download your e-book. Thanks!
Nov 05, 2018 @ 17:45:09
I think I have to go find this book. Enjoy!