French meat classic in oven with potatoes

4 servings
1 hour

How do you make meat in French classically in an oven with potatoes? Prepare the necessary ingredients according to the list. Take pork without bones. Peel and rinse the potatoes. Take one medium-sized bulb or two small ones.

Cut the peeled potatoes into thin circles and dry. Then pour some refined vegetable oil over it and stir to coat the oil over all the potatoes. Thanks to such an oil film, potatoes during baking will not dry, will not lose moisture and will bake well.

For baking, take any heat-resistant form. Grease its bottom and sides of the form with vegetable oil and put chopped potatoes into it in one layer. Salt and pepper a little. Using a culinary brush, brush the potato layer with half the mayonnaise.

Cut the pork meat into portions about 1cm thick and beat a little off either side with a kitchen hammer.

Put the pork on top of the potatoes. Also salt and pepper.

Peel onions from husks, rinse with cold water. Cut into thin half rings.

Place the onions on top of the meat. Sit down a little and pepper it. If you like, add 2-3 cloves of garlic, cutting it into thin plates.

Grease the onion layer with the remaining half of the mayonnaise.

Grate hard cheese on a coarse grater. Sprinkle it with the last layer. Cheese can be anything, the main thing is to be of high quality and melt well. Bake in a preheated oven at 180 degrees for about 40-60 minutes until the potatoes are soft. After 30 minutes, cover the top of the tin with foil to prevent the cheese from burning. Bake for about 30 more minutes. There is no need to tightly clog with foil. Just put on top so the moisture can evaporate.

Serve the French meat with the potatoes immediately until cold. As an accompaniment, you can serve pickles, fresh vegetables, herbs.