Potatoes with meat, with a golden cheese crust – every man’s dream. This dish is considered difficult because it is baked in the oven, but you can also cook it in a slow cooker.

Surely there is no person who would refuse the opportunity to taste delicious potatoes with meat and cheese. Traditionally, this dish is prepared in the oven, but in a slow cooker it will turn out tastier, more tender and juicier. So let’s not waste time, but let’s prepare the following products:

potatoes – 8 pcs.;
onion – 2 heads;
meat (preferably pork) – 400 g;
hard cheese – 50 g;
salt and spices - as usual, to taste;
vegetable oil – 1 tsp;
mayonnaise – 2 tbsp;
greens (mix of dill and parsley) - to taste.

How to properly prepare a French dish:

Lean pork should be cut into pieces and the rest of the ingredients should be prepared.
Peel the onion, cut into rings, and if large, into half rings.
The potatoes need to be washed, peeled, and cut into slices approximately 1 cm thick.
Lubricate the bowl of the device with vegetable oil, lay the products in layers: first, a thin layer of onion (about half), then meat cubes on top of the onion (salt and pepper are required). You can even lightly chop the pieces of pork separately with a mixture of salt and pepper.
Place the meat on top of the onion in one layer, crush with chopped fresh herbs (optional).
Next, place all the remaining onions on top of the meat, distributing them evenly.
Place a layer of potatoes on top of the onions, be sure to add salt and pepper. You can do this separately; don’t forget to put some chopped fresh herbs on top of the potatoes.
What's next? Mayonnaise and cheese. Gently grease the top of our dish with mayonnaise (ideally, use low-fat, lean dietary mayonnaise or, in general, sour cream).
All that remains is to grate the cheese and generously grate our dish with cheese.
That's all the preparation, a little more - and delicious potatoes and meat will be ready. All that remains is to wait quite a bit. We activate the multicooker in the “Baking” mode, set the timer for 50 minutes, go for a walk or do household chores.
After 40 minutes, the subtle aroma of an almost finished dish will spread throughout the kitchen. It’s hard to resist, you just want to try to see what happened. And the right desire, because it’s time to check the operation of the device and find out how much longer it will take for the potatoes and pork to cook.
So, open the lid, take a fork and carefully lift the top layer of melted cheese from the side of the bowl - pierce the potatoes, then the meat. This way it’s easy to understand how much time is left to cook our dish.
Approximately 1 hour will be needed for medium-power appliances, and for powerful multi-cookers, the cooking time is reduced by 10-15 minutes.
You also need to make sure that there is enough liquid; if it has evaporated or the meat was not too juicy, then you need to add a little water to help the multicooker cope with the cooking process perfectly.
French-style potatoes are ready, although this recipe does not apply to the cuisine of this country at all. There is no need to find out where this name came from, because the most awaited tasting time has just arrived, and no one wants to miss this moment.
Set the table, invite all family members to have dinner with your family and enjoy the taste of this dish. Be careful when removing the finished potatoes so as not to disturb the cheese crust. And of course, we wish you bon appetit! The dish is filling, so don't get too carried away!

French potatoes with tomatoes in a slow cooker

And now this day has come: the first snowflakes are spinning outside the window in a beautiful waltz, the frost is getting stronger, and in the kitchen it’s warm and cozy and just time for a tasty and satisfying dinner: potatoes with meat.

For this dish you need the following products:

pork – 0.5 kg;
potatoes - approximately 500 g or 8 pcs. medium size;
large onion – 1 pc.;
tomatoes – 4 pcs. medium size;
hard cheese – 50 g;
dietary mayonnaise – 4 tbsp;
ground black and allspice pepper; salt - to taste;
any oil to lubricate the cooking bowl.

How to cook everyone's favorite dish:

Tips for choosing meat: choose lean pork; loin, neck or ham are perfect for this dish. These parts are moderately fatty, so the dish will turn out just juicy and tender in taste.
If you want, you can lightly pound the pork to speed up the cooking process. Some housewives use special products to soften the fibers, but we will not do this. Let's start cooking right away.
Take a whole piece of meat, open the water to rinse the pork under the tap. Remove excess liquid with a paper towel or thick napkins.
Now place the pork on a cutting board and cut into portions with a sharp knife. The size of each piece is 1 by 1 cm or a little more. You only need to cut the meat across the grain, so it will cook faster.
Actually, the first step has already been taken - you need to salt the meat and add a little pepper (a mixture of peppers is best), place it on the bottom of the multicooker bowl, previously greased with oil. Any oil, as indicated in the recipe, will do, including butter.
Place a layer of chopped onion on the pork. There is no need to chop the onion out of habit; just cut the head into neat rings or half rings.
Prepare the potatoes as usual, cut them into half rings. If the vegetable is large, then you need to cut the tubers into 2 halves lengthwise, so that you can easily get thin half rings.
The potatoes need to be salted and peppered (just without fanaticism, just a little bit at a time). Place a layer on the pork.
If you have any leftover tomatoes, choose firm but ripe vegetables so you can cut the tomatoes without any problems. When cooked, they should retain their shape and not turn into mush.
Rinse the tomatoes under the tap and use a sharp knife to cut them into slices as thick as potatoes.
Place the circles on the potatoes, lightly sprinkle with fine salt on top and you can wrap them in a white airy blanket: grease the top with mayonnaise.
Grate the cheese, in this case preferably a fine grater, and spread in an even layer.
You need to bake this splendor in the “Baking” mode for about 45 minutes, and after the signal, hold it under the closed lid for another 15 minutes to finish cooking. Switch the device to the “Heating” mode.

The dish is ready! Set the table quickly and enjoy your dinner!

French-style potatoes in a multi-layer multicooker

It doesn’t matter how many names this dish has, the main thing is the end result. You need to try hard to cook delicious potatoes with meat. The recipe is simple, a slow cooker will always help you prepare extremely healthy and tasty food, so it’s time to get to work.

The following products are needed:

pork with fat – 400 g;
potatoes – 8 pcs.;
onion – 1 pc.;
mayonnaise – 4 tbsp. (or homemade yogurt);
hard cheese – 80 g;
greens - to taste;
salt, spices - to taste;
vegetable oil – 2 tbsp.

How to properly prepare a multi-layer dish:

A piece of meat should be washed directly under the tap, get rid of excess liquid, cut into pieces measuring approximately 1.5 by 1.5 cm, or slightly smaller. Pork needs some fat so that the dish is moderately juicy and not dry.
The onion needs to be peeled and chopped into rings or half rings.
Let's prepare the potatoes right away: you need to wash each tuber under the tap, peel it, rinse it again, get rid of excess water and you can cut it into circles. If the potatoes are large, you need to cut them into 2 equal parts and then chop them. The thickness of the slices is 1-1.5 cm.
You need to grease the bowl of the device with oil, lay it out in layers: 1 – onion (a third or half a portion), 2 – pork (salt + pepper), herbs to taste, 3 – potato mugs in one layer, 4 – mayonnaise, 5 – finely grated grate hard cheese. We repeat: a layer of onion, a layer of meat, a layer of potatoes, mayonnaise and a final layer of grated cheese. If there are not enough ingredients for a full 2 layers, then you need to make one main layer and leave some potatoes and onions for an additional one.
Instead of mayonnaise, you can use homemade low-fat yogurt, sour cream, or make your own mayonnaise, which will be much healthier.
The last layer is grated cheese and you can close the lid. Cook in the “Baking” mode, the timer must be set for 1 hour. If the device is powerful, then 45-50 minutes and another 15 minutes for “rest” are enough. This is the time usually reserved for setting the table and inviting everyone at home for dinner.
Bon Appetit everyone! And also, try to carefully remove the multi-layer dish from the bowl so as not to disturb the most important top layer - the juicy cheese crust. It will not be as dry as when cooking in the oven. The cheese will be moderately melted and will envelop all the ingredients with its “blanket”. It is impossible to resist trying at least a little of this delicious dish. Cook with us and then French-style slow cooker potatoes will become your signature dish!

French-style potatoes in a slow cooker with minced meat

A minimum of effort and dinner is ready, this is how you can briefly describe the recipe for cooking potatoes with meat in French. What to do if you run out of meat? Prepare a delicious minced meat dish.

What ingredients are needed:

potatoes - about 1 kg;
minced pork or pork and beef – 350 g;
bulb - large head;
hard cheese – 100 g;
sour cream/mayonnaise - to taste;
oil to lubricate the bowl, any kind;
salt and spices - optional.

How we will cook:

Peel the potatoes, cut into rings, thickness 0.5 cm or a little more.
You need to drop a little vegetable oil (preferably olive) into the slow cooker and add half a portion of potatoes.
Onion – peel, chop into rings, and spread a thin layer over the potatoes.
Now we prepare the minced meat ourselves or use store-bought stuff. If you twist the meat yourself, take a little more pork (for example, 200 g and 150 g of lean beef).
Salt and pepper the minced meat, place it in an even layer on top of the potatoes and onions, and on top - another layer of onions, this time you can put more.
Another layer of potatoes and the dish is completed with mayonnaise or sour cream. By the way, do not forget that each layer needs to be crushed with a mixture of salt and pepper. Pepper is not the only seasoning; add some spices for potatoes or meat to enrich the taste of the finished dish.
The preparatory stage is complete, all that remains is to grate the cheese and spread it in an even layer.
Cook in the “Stew” mode for 25 minutes, then switch the device to the “Baking” mode and cook for 15 minutes. You will be pleased with the result, since this list of ingredients will result in a more juicy and tender dish. Bon appetit!

French-style potatoes in a slow cooker. Video

A multicooker is an indispensable appliance in the kitchen, especially in winter, when you don’t want to make extra efforts to prepare food, but it would be nice to have an unforgettable breakfast, lunch or dinner! We suggest you cook French-style meat in a slow cooker, the creation time of which will take you only 40 minutes.

The dish turns out juicy, aromatic and extremely tasty - it can easily be served even on a festive table. The only disadvantage of baking in a slow cooker is the lack of a golden brown crust, but this disadvantage is quickly forgotten as soon as you try the baked meat.

Ingredients

0.5 kg pork pulp
2-3 large potatoes
1-2 onions
2 large tomatoes
50 g cheese
100 ml sour cream or mayonnaise
1-2 garlic cloves
salt and ground black pepper to taste
30 ml vegetable oil

Preparation

1. Rinse the pork pulp in water and cut into thin layers. Use a mallet to beat them off on both sides, being careful not to tear them.

2. Pour vegetable oil into the bottom of the multicooker bowl, and put the beaten plates of pulp into it, covering the entire bottom. Let's add salt and pepper.

3. Peel the onions and potatoes and rinse in water. Cut both the onion and potatoes into slices. First put onion slices on the meat and cover them with potato slices. Lubricate everything with sour cream or mayonnaise, adding salt again. Cut the peeled garlic cloves into small pieces and pour into the multicooker bowl. Place the bowl in the appliance and turn on the “Baking” mode for 40 minutes.

4. As soon as 15 minutes remain on the display until the end of cooking, cut the washed tomatoes into slices and grate the cheese on a fine grater. Place the tomato slices on top of the potato layer and sprinkle with grated cheese. Close the lid and cook the dish for another 15 minutes.

5. As soon as the beep sounds, you can try the French-style meat in the slow cooker! Carefully transfer it to a platter or wide plate and serve, garnished with herbs.

Note to the hostess

1. One of the budget types of gastronomic ersatz is a cheese product. A skillful fake looks great, sometimes has characteristic holes, melts perfectly, but, unfortunately, spoils the taste of the dish for which it is intended to be sprinkled. Once the cheap cheese substitute cools slightly, it turns into inedible rubber, forming a dense, chewy crust. The joy caused by saving quickly disappears while eating. It would probably be advisable to buy, if not Brie and Jarlsberg, then at least Poshekhonsky, Russian, Dutch - after all, you need a small piece.

2. There is an opinion that the cheek is the best part of the pork carcass for cooking with potatoes. Indeed, when simmering in a slow cooker, the layer of lard will melt and saturate the slices of root vegetables - they will become yellowish, soft, and crumbly. However, the calorie content of the vegetable and the food as a whole will exceed reasonable limits due to the abundance of fat in it, especially since the recipe includes another nutritional additive - sour cream or mayonnaise. It’s still better to use carbonade, tenderloin or sirloin for French meat. Residents of the EU know meat of this category under the PSE label, but in Russia, terms familiar from Soviet times are used to designate all the varieties mentioned.

What kind of dish is this - French-style potatoes? Essentially, it is a potato casserole with meat, vegetables and cheese. Traditionally, this dish is baked in the oven, but French-style potatoes in a slow cooker are no less tasty. In our article you will find only the best recipes for its preparation.

French-style potatoes in a slow cooker: recipe with photos

To prepare the dish, we will use pork, but you can replace it with any other meat. It is better to choose mayonnaise with a high percentage of fat content; instead, you can also use Bechamel sauce or a mixture of sour cream and mustard. French-style potatoes in a multicooker “Redmond”, “Polaris”, etc. are prepared in the “Baking” program.

Compound:

350 g pork;
4-5 potatoes;
onion head;
200 g cheese;
vegetable oil;
3-4 tbsp. l. table mayonnaise;
greenery;
salt and pepper mixture.

Preparation:

We wash and dry the meat; if there are large veins, we cut them off.
Cut the meat into thin slices and, covering with cling film, beat it lightly. Salt the pork pieces and season with a mixture of peppers.
Grease the multi-bowl with vegetable oil, especially its bottom, and lay out the pieces of meat.
Lubricate the meat with mayonnaise.
Peel the onion and cut into thin rings. You can first soak it in water to get rid of bitterness, or marinate it in vinegar. Distribute the onion rings evenly over the meat with mayonnaise.
Peel the potatoes and cut into neat, thin slices. Place it in the next layer in a multi-bowl.
The last layer is cheese. It needs to be grated on a medium grater and placed in a multi-bowl. Some housewives grease the cheese with mayonnaise, but this is not necessary.
We set the “Baking” program and the time - 1 hour. When the signal sounds about the end of cooking, do not open the lid and leave our dish in the “Warming” mode for 15 minutes. Then you can serve the French-style potatoes to the table, garnishing them with chopped herbs on top.

Cooking the most tender chicken fillet with potatoes

Let's cook French potatoes with chicken in a slow cooker, adding tomatoes. The chicken, of course, will not turn out golden like when baked in the oven, but the meat will be very juicy and tender.

Compound:

450 g chicken fillet;
4-5 potatoes;
onion head;
200 g cheese;
2 meaty tomatoes;
mayonnaise;
salt and spice mixture.

Preparation:

Gourmet potato casserole with minced meat in French style

A casserole of potatoes and minced meat, prepared in a slow cooker, turns out to be very nutritious and easy on our stomach. You can choose any minced meat at your discretion. Just remember that chicken will cook faster than, for example, ground beef or pork.

Compound:

0.5 kg of any minced meat;
1 kg of potatoes;
2 onions;
250 g cheese;
1 tbsp. milk;
3 eggs;
2 tbsp. l. sifted flour;
salt and pepper mixture;
vegetable oil.

Preparation:

Season the minced meat with salt and a mixture of peppers, and then knead thoroughly.
The cheese should be grated on a medium grater.
We peel the vegetables, cut the onion into rings, and the potatoes into thin slices.
Add some salt to the potatoes and lightly crush them with pepper.
Grease the multicooker bowl with vegetable oil and lay out half the potatoes. It needs to be laid out so that one piece slightly overlaps the other, like fish scales.
Now distribute the onion rings evenly and place the minced meat on top.
Place the remaining potatoes on top of the minced meat and sprinkle generously with grated cheese.
In a separate bowl, beat the milk and eggs with flour until smooth and pour the resulting sauce into the multi-bowl.
On the multicooker, set the “Baking” mode and the cooking time is 45-60 minutes, depending on the model of your kitchen assistant.
When the sound signal sounds, open the lid and let the dish cool slightly.
Now you need to properly lay out the casserole. To do this, take two flat dishes, turn the contents of the multi-bowl over onto one of them and lightly cover the second one on top. Then turn the casserole over again. You can serve it to the table.

Time: 60 min.

Servings: 4-6

Difficulty: 3 out of 5

Original recipe for French potatoes with meat in a slow cooker

Surely every housewife has recipes for such potatoes in her storeroom. Some people cook it on holidays, for others it is a regular weekend dish.

It can be prepared anywhere, but traditionally the oven was used for this purpose. Therefore, after a hearty and tasty meal, when the family happily wandered out of the kitchen, a baking sheet awaited the hostess, which needed to be washed from grease and cleaned from burnt remains of the food.

But all this can be avoided if you use a multicooker rather than an oven. Its non-stick coating ensures that the dish completely transfers to the plates, without leaving a single crumb on the bottom and walls of the bowl.

And much less fat is released during the cooking process than during classic baking. The potatoes turn out very soft, the meat (an obligatory ingredient) is juicy. So get ready to add one more dish to your recipe notebook: French-style potatoes in a slow cooker are waiting!

French potatoes are a rather controversial dish. Some skeptics argue that it has nothing to do with the French or their cuisine.

They say that refined French chefs, who value delicate taste and aesthetic presentation, could not have created such a satisfying, but completely unrefined dish.

Now the truth cannot be found, but a fact is reliably known: it was thanks to the French that the culinary concept of “gratin” appeared.

This was the name of potatoes with a ruddy, delicious crust of baked cheese. Doesn’t it really remind you of that top crust that you can’t help but love in French-style potatoes?

We will not delve into the history of the development of the dish; we will dwell on the fact that our compatriots liked such recipes.

True, in our country the dish changed its name and became known as “captain’s meat.” But gradually the old name returned, and today potatoes baked with meat and cheese are again proudly called “French”.

Step 1

Rinse the meat with cool water and dry with a paper towel. Cut into medium slices across the grain.

Attention! The meat will form the bottom layer. Make sure that the thickness of each piece is at least one and a half centimeters: if you cut the meat thinner, it may be a little dry in the finished dish.

Place the prepared meat on the bottom of a pre-greased bowl. Season with salt and pepper on top.

Which meat to choose? We used pork - it is this that gives the dish that juiciness for which it is so loved.

Of course, recipes don't call for this option, so you can use beef, turkey or chicken. The latter is especially true if you limit yourself in the amount of fat you consume.

Step 2

Peel the onion and cut into thin half rings. Place on top of the meat.

Step 3

Wash the potatoes, cut off the skins. Cut into medium-thick slices (too thick may not bake through).

Place the potato slices on top of the onion so that they completely cover the onion. This layer also needs to be salted and peppered. Spread mayonnaise on top.

Interesting option: To prepare a truly incomparable dish, use homemade mayonnaise instead of store-bought mayonnaise.

Recipes for making mayonnaise at home are not that complicated, but the product is obtained with a surprisingly mild taste and delicate texture. You can also adjust the degree of spiciness of the mayonnaise yourself.

Step 4

Wash the tomatoes. Cut the fruit into thin slices and place on top of the potatoes. The tomato layer should also be coated with mayonnaise.

To make the task of slicing tomatoes easier, when purchasing, choose tomatoes that are firm and have glossy, undamaged skin. Soft, ripe tomatoes are likely to fall apart under the knife.

Step 5

The final chord is cheese. Grate it on a fine grater and sprinkle generously on the multi-layer structure. By the way, you can even take more cheese than is indicated in the list of ingredients, this will only benefit the dish.

French-style potatoes in a multicooker will be cooked using the “Baking” program (if your model has a “Cupcake” mode, you can use it). Set the time to 50 minutes and relax in anticipation of a hearty meal.

As soon as the multicooker makes a characteristic sound, the dish is ready. But this does not mean that you can immediately put the food on plates.

During the baking process, the meat releases juice, the tomatoes too, and the mayonnaise becomes more liquid. And all this liquid accumulates at the bottom of the bowl.

Keep the French-style potatoes for another 10 minutes in the multicooker in the “Keep Warm” mode, and all this juice will evaporate, and the dish will take on a finished look and taste.

By and large, French potato recipes are easily transformed, and the dish turns into a hearty vegetable dish if the meat is replaced with a layer of zucchini, mushrooms, eggplant or bell pepper.

See another version of this dish:

French-style meat has long been included in the golden fund of home recipes.

It is this dish that always saves the housewife if she does not have time to prepare something complex but tasty for the holiday table.

It is also a wonderful option for a hearty family dinner.

Traditionally, the dish is prepared in the oven. However, the advent of a multicooker solved the problem of overdrying meat pieces, which all inexperienced housewives face. In any case, French-style meat in a slow cooker will turn out juicy. You don’t have to worry about monitoring the temperature of the oven, adjusting to the features of your oven, looking inside, adding water, and generally doing anything. The miracle assistant will do everything.

French-style meat in a slow cooker - general cooking principles

Any meat is suitable for preparing this dish: pork, veal, lamb, beef, elk (if there is a hunter in the family), chicken. You can cook French-style meat in a slow cooker even with minced meat: it will turn out no less tasty and very original. According to the traditional recipe, the dish is prepared from moderately fatty pork, which is well baked in the oven and rarely dries out. The beauty of a multicooker is that it preserves the juiciness and taste of any, even very dry meat.

To prepare a piece of meat, you need to rinse it with ice water, blot it with paper napkins or towels, remove veins and fat if possible, and cut it into thin slices. Their size will depend on the size of the piece, but the thickness should be no more than a centimeter (it is ideal to cut slices about ½ cm thick).

Each piece needs to be beaten, marinated with spices and salt. French-style meat in a slow cooker is prepared according to the same principle as in the oven. All components are laid out in layers, the last of which is cheese. During the baking process, all layers will be saturated with the juices of meat, vegetables and melted cheese. There is no need to monitor the cooking: the slow cooker in baking mode will ideally heat all the products without drying them out.

French-style meat in a slow cooker from pork according to a classic recipe

Pork tenderloin is ideal for cooking meat French style in a slow cooker. Potatoes soaked in juice and cheese melt on the tongue and give a delicious sensation.

Ingredients:

Half a kilo of pork fillet;

Six medium-sized potatoes;

One small onion;

A piece of semi-hard cheese weighing 100-130 grams;

Two cloves of garlic (optional);

Half a glass of mayonnaise, sour cream or yogurt (optional);

Spices as desired, pepper;

A little oil to grease the bowl.

Cooking method:

Prepare a piece of pork and cut into thin strips.

Beat off thick pieces, covering with a plastic bag or cling film.

Salt each piece and rub with a mixture of peppers and spices. Marinate for 5-10 minutes.

Peel the potatoes, cut into slices.

Cut the peeled onion into half rings or quarter rings.

Finely chop the garlic cloves.

Mix mayonnaise or sour cream with garlic.

Pour oil into the bottom of the multicooker.

Place the pork pieces tightly.

Then add a layer of onion.

Arrange potato slices.

Salt the potato layer.

Pour it with mayonnaise or sour cream with garlic.

Grate the cheese piece on a fine grater.

Cover the dish with cheese crumbs.

Bake the meat in French in a slow cooker on baking mode for 1 hour with the lid closed.

French-style meat in a slow cooker with tomatoes

Tomato sourness gives the dish a special charm. The meat and potatoes turn out juicy, tasty, and tender. According to the recipe, it needs to be prepared from pork, but it can easily be replaced by other types of meat that the housewife has available.

Ingredients:

Half a kilo of pork;

Three tomatoes;

Five potatoes;

One small carrot;

Two hundred grams of any cheese;

Mayonnaise (about half a glass) or sour cream;

Pepper mixture;

Cooking method:

Cut the dried meat and beat it.

Marinate pork in salt, pepper, mayonnaise.

After 10 minutes, turn on the appliance for the baking program.

Grease the bottom of the multicooker with oil (using a special brush or a piece of paper towel).

Place the meat and cook with the lid closed for half an hour.

While the meat is cooking, work on the vegetables and cheese.

Grate the peeled carrots on a fine grater.

Cut the tomatoes into rings.

Cut the potatoes into transparent slices.

Finely grate the cheese piece.

Chop the onion in any way you wish.

When the beep sounds, open the lid and turn the pork pieces over.

Place a little carrot on top of each piece, then an onion, a few potato wedges, and a tomato slice.

The last layer on each piece of meat is cheese.

Cook the dish on baking mode for another 40 minutes.

French-style meat in a slow cooker with mushrooms

A spicy version of French meat in a slow cooker involves the use of mushrooms. Both fragrant forest ones and safe store-bought ones will do. If you don’t have fresh champignons, you can use canned ones. The recipe calls for chicken fillet. If desired, it can be replaced with other meat.

Ingredients:

Six hundred grams of chicken breast fillet;

Half a kilo of fresh champignons;

Two onions;

150-180 grams of hard cheese;

Two tomatoes;

Four potatoes;

Mayonnaise or sour cream;

Fresh herbs to your taste;

Oil for frying mushrooms (1-2 tablespoons).

Cooking method:

Cut the meat from the bone, wash and cut into thin slices.

Lightly beat each piece.

Salt the meat, sprinkle with pepper and your favorite spices.

Wash the champignons and cut into slices.

Using the frying mode, fry the mushrooms in heated oil (after turning on, you need to wait 3-4 minutes for the oil to heat up).

Place the mushrooms from the bowl onto a separate plate.

Cut tomatoes and onions into rings.

Grate a piece of cheese.

Slice the potatoes very thin.

Place the fillet on the bottom of the multicooker (do not wash the bowl after frying the mushrooms).

Coat the fillet with mayonnaise.

Layer out: fried mushrooms, onion rings, potato slices, tomatoes.

Cover everything with cheese crumbs.

Cook on baking or roasting mode for 50 minutes.

When serving, decorate the dish with fresh chopped herbs.

French-style meat in a slow cooker with minced meat

You will get a juicy and very tender dish if you replace the chopped meat pieces with minced meat. You can take one type of meat or mix several types of minced meat, for example, minced chicken and pork. Another option is to mince a small piece of lard and mix it with some dry chicken mince for juiciness.

Ingredients:

Half a kilo of minced meat;

Two onions;

Five potatoes;

Two tomatoes;

Four spoons of sour cream;

A tablespoon of flour;

Three hundred grams of semi-hard cheese;

A little vegetable oil;

Pepper mixture, salt.

Cooking method:

Peel the onions and grate them (you can puree them in a blender).

Add onion puree to the minced meat, add salt and sprinkle with pepper.

Cut the potatoes into thin slices.

Cut the tomatoes into rings.

Add oil to the slow cooker.

Spread the minced meat.

Place potatoes on top.

Mix sour cream with flour and salt.

Brush potato slices with sour cream and flour mixture.

Place tomato rings on top.

Grate the cheese.

Cover the tomatoes with cheese crumbles.

Cook under a closed lid on the baking program for 40-50 minutes, depending on the type of minced meat.

French-style meat in a slow cooker with béchamel sauce

A real French recipe for a popular dish involves using béchamel sauce as a filling. It is easy to prepare using a slow cooker. The dish will turn out simply delicious, especially if you follow the recipe to the end and use fresh veal.

Ingredients:

Half a kilo of tender veal;

Three medium sized onions;

Six potatoes;

Three hundred grams of cheese;

Fifty grams of butter;

Two tablespoons of white flour;

Two glasses of milk;

Salt and pepper to your taste (spices for meat are acceptable);

A spoon of vegetable oil;

½ teaspoon grated nutmeg.

Cooking method:

Prepare the meat in the usual way, beat it, marinate in salt, pepper, spices and set aside.

To prepare bechamel sauce, turn on the appliance in frying or baking mode.

Throw butter into a bowl and melt it.

Add flour and stir fry for 1-2 minutes.

Add milk little by little, vigorously stirring the flour mixture and breaking up any lumps.

When the milk gets hot, the sauce will begin to thicken. The multicooker needs to be turned off, but continue stirring the bechamel for another 1-2 minutes.

Add nutmeg and salt to the sauce and stir.

Pour the finished sauce into a separate container and wash the bowl.

Prepare vegetables.

Grease the bottom with oil.

Place pieces of chopped veal.

Place onion and potato rings on top of the meat.

Salt the potato layer.

Pour bechamel sauce over everything.

Cook on baking mode for an hour.

French-style meat in a multicooker “Budget option”

From inexpensive chicken and budget processed cheese you can prepare delicious, tender meat in French. To make the recipe even more dietary, you can replace mayonnaise with sour cream.

Ingredients:

Large chicken fillet weighing up to 800 grams;

Six potato tubers;

Two onions;

Two cloves of garlic;

One hundred grams of Kostroma cheese;

Two hundred grams of processed cheese;

2-3 tablespoons of mayonnaise;

Pepper mixture and salt;

Two tablespoons of vegetable oil.

Cooking method:

Marinate the meat pieces in oil, salt and pepper and set aside for half an hour.

Prepare vegetables as described above.

Grate both types of cheese.

Mix mayonnaise with grated garlic and melted cheese crumbles.

Place onion on the bottom of the multicooker, then marinated chicken fillet and potato slices.

Spread cheese-mayonnaise dressing.

Cover with crumbs of hard cheese.

Cook on baking mode for 50 minutes, then serve.

French-style meat in a slow cooker - tricks and useful tips

To cook meat in French in a slow cooker, you can take any piece of meat. However, in order for the dish to turn out juicy, it is worth selecting a piece without veins and films, so that you do not have to clean it for a long time.

If the meat is soft, cutting it thinly is quite difficult. You can solve this problem by putting the piece in the freezer for a while. Slightly frozen meat is sliced perfectly: thinly, quickly and without any effort.

Mayonnaise is often found in the recipe for French-style meat in a slow cooker or oven. If you are against this product in principle or are afraid to heat mayonnaise, simply replace it with sour cream, yogurt or bechamel sauce. By the way, it is the sauce that is used in the classic version in a duet with Parmesan cheese.

If you marinate the onions before cooking, the meat will taste divine. To prepare the marinade, you need to mix a tablespoon of 9% vinegar and water, add half a teaspoon of sugar and the same amount of salt. Onions pickled for 10 minutes are used according to the recipe.

To enhance the taste of the dish and add a few pleasant notes to the main recipe, you can marinate not only onions, but also pieces of meat. A very tasty and extremely simple version of the marinade is dessert wine mixed with salt, pepper and a couple of tablespoons of olive oil.

If you want to make the meat more juicy, you can make a layer of tomato slices, even if they are not listed in the main recipe. You can completely replace potatoes with tomatoes to make the dish less high in calories.