Baked Potatoes with Cream

Name: Baked Potatoes with Cream (Zapečené brambory/Zapékané zemiaky)
Cuisine: French
Ingredients: 500 g/1¼ lb floury potatoes, unpeeled; 50 ml/2 fl oz/¼ cup olive oil; 2 red (bell) peppers, seeded and cut into thin strips; 1 red onion, peeled and thinly sliced; 1 courgette (zucchini), diced; 1 courgette (zucchini), diced; 150 g/5 oz canned corn; 250 ml/8 fl oz/1 cup double (heavy) cream; 1 egg; 115-150 g/4-5 oz/about 1 cup grated Cheddar or Edam cheese; 115-150 g/4-5 oz/about 1 cup grated Cheddar or Edam cheese; 5 ml/1 tsp paprika; salt and ground black pepper; salt and ground black pepper; fresh green salad, to serve

Zapečené brambory/Zapékané zemiaky

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This recipe is reminiscent of the French dauphinois potatoes, although much simpler and suitable for a vegetarian main course, rather than just a side dish. The cream content makes this a rich and filling dish.

Ingredients

500 g/1¼ lb floury potatoes, unpeeled
50 ml/2

Europe
Czech Republic
France
Slovakia
Side dish
Main course
Gluten-free
Vegetarian
Eastern Europe

Method

Boil the potatoes in their skins for 10 minutes, or until they are almost completely cooked but still firm in the middle. Drain and leave to cool. Preheat the oven to 190°C/375°F/Gas 5.
Heat the olive oil in a frying pan, add the peppers, onion, courge