What are the correct layers for Meat in French style???

Question

I am planning to make Meat in French style... What is the correct sequence of layers??? Some recipes have potatoes on the bottom, others have meat?? I just want it to turn out fine!!!

Answer 1

Hello Meera,

That's an excellent question, and a point of much debate for this particular dish! It's important to know that "Meat in French Style" is not actually a traditional French dish, but rather a name for a popular layered casserole from Eastern European cuisine. The confusion about the layers is very common.

There are two main schools of thought, and both can work depending on the result you want:

1. POTATOES ON THE BOTTOM: This is a great method if you want the potatoes to be very soft and saturated with all the juices from the meat. The risk is that if you don't grease the pan well or if your meat is very lean, the potatoes might stick or even burn slightly.

2. MEAT ON THE BOTTOM: This is what many consider the classic method. Placing the meat directly on the greased pan allows it to brown slightly and render its fat. The potatoes are then layered on top, where they steam and cook perfectly in the rising heat and moisture, without the risk of sticking to the bottom.

For a reliable and delicious result, I would recommend the second method. Here is the sequence I would use:

Layer 1: Greased baking dish.
Layer 2: Thinly pounded meat (pork or chicken is common), seasoned with salt and pepper.
Layer 3: Thinly sliced onions.
Layer 4: Thinly sliced potatoes.
Layer 5: A thin coating of mayonnaise (or sour cream for a lighter taste).
Layer 6: Grated cheese.

No matter which way you choose, the key is to slice the potatoes and onions very thinly so they cook through at the same rate as the meat. I hope it turns out wonderfully for you!

Answer 2

The correct sequence is to place the meat on the bottom of a greased baking dish.

This allows the fat to render and prevents the potatoes from sticking and burning. The layers should be: meat, onions, potatoes, mayonnaise, and finally cheese on top. Slice the potatoes thinly to ensure they are cooked through.

Answer 3

The order of layers determines how it cooks. Putting potatoes on the bottom is a mistake, they will stick and burn before the meat is done.

This is the correct procedure:
1. Grease an oven-proof dish with butter or oil.
2. Place your meat on the bottom. Pork loin, beaten thin, is standard. Season it with salt and pepper.
3. Add a layer of very thinly sliced onions over the meat.
4. Arrange a layer of thinly sliced potoatoes on top of the onions. Make sure they are no more than 3mm thick or they won't cook through in time. Season the potatoes.
5. Spread a thin, even layer of mayonnaise over the potatoes. This keeps them moist.
6. Top everything with a generous layer of grated cheese. A hard cheese like a strong cheddar works well.
7. Bake at 180°C for about 40-50 minutes, or until the top is golden brown and the potatoes are soft when pierced with a knife.

Answer 4

I haven't heard it called 'Meat in French Style' before, but it sounds like a casserole my mom makes. It's really good and not hard to get right. We usually do put the meat on the bottom because it helps everything else cook in the juices and not get dry.

So you would grease the pan, then put down your meat (we use thin pork chops or chicken breast). Then you layer sliced onions on top of that, and then a layer of sliced potatoes. For the topping, instead of just mayonnaise, we mix a can of cream of chicken soup with a little bit of sour cream and spread that over the potatoes. Then top it all with shredded cheddar cheese. Bake it at 375 F until its all bubbly and golden on top.

Answer 5

This dish reminds me of a potato and meat bake we used to have. We always put the meat on the bottom. That way it's juices would run up and cook the potatoes perfectly so they were lovely and soft. Just be sure to grease your dish well.

Answer 6

I always make this for my family... is very good!!! You should put meat on bottom... so it cooks in its own fat and doesnt get dry. Then onions... then the potato. But for the top... dont use so much mayonnaise... its too heavy!!! Try mixing mayonnaise with some sour cream or even plain yogurt... much lighter and your dish will be more delicate. Then lots of cheese on top!!! It will be fine!!!