The Croatian Version of Gratinéed Potatoes | Francuski Krumpir

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a rich flavor

fresh parsley

🥗Healthier: dried parsley

💰Cheaper: other herbs

Dried parsley is more accessible and has a longer shelf life

Welcome to Chef Kyle's Croatian Kitchen. Today we're making Francuski Krumpir, or French potato.

Preheat the oven to 180°C (350°F).

Cut off the eyes from the potatoes to create a smooth base for cutting.

Using a mandolin, slice the potatoes thinly without peeling them to retain nutrients.

If you're low on time, you can parboil the potatoes for about 10 minutes, but do not cook them all the way before baking.

Grease a generic glass baking dish with olive oil, tilting it to coat the sides.

Layer the sliced potatoes in the baking dish, ensuring a relatively flat surface for even cooking.

Hard boil 4 eggs for 10 minutes, then place them in an ice bath to cool. Keep 2 eggs raw for the filling.

Slice the hard-boiled eggs and add them to the layered potatoes, along with diced ponetta.

Add a final layer of potatoes on top of the eggs and ponetta.

In a bowl, combine 2 raw eggs and 2 containers of sour cream, then season generously with pepper.

Pour the sour cream mixture over the layered potatoes, ensuring even coverage.

Cover the baking dish with foil and bake for 45 to 60 minutes until the potatoes are tender.

Remove the foil and bake for an additional 10-15 minutes to achieve a golden top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens