📝 About This Recipe
A beloved staple of Russian home cooking, Maso po-Frantsuzsky is a decadent layered casserole that traces its lineage back to the 19th-century 'Veal Orloff' created for Russian nobility. This dish features tenderized medallions of meat nestled under a blanket of sweet onions, golden potatoes, and a rich, bubbling crust of mayonnaise and melted cheese. It is the ultimate comfort food—savory, creamy, and deeply nostalgic, representing the unique way Russian cuisine adapted French techniques into a hearty family favorite.
🥗 Ingredients
The Meat Base
- 800 grams Pork loin or Veal cutlets (sliced into 1.5cm thick medallions)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Dried Oregano (optional for aroma)
The Vegetable Layers
- 2 large Yellow onions (sliced into thin half-moons)
- 4 medium Russet potatoes (peeled and sliced into 3mm thick rounds)
- 200 grams Fresh button mushrooms (thinly sliced)
- 1 tablespoon Vegetable oil (for greasing the pan)
The Topping and Garnish
- 200 grams Mayonnaise (high quality, full fat)
- 250 grams Russian cheese or Gouda (coarsely grated)
- 2 cloves Garlic (minced and mixed into the mayo)
- 1/4 cup Fresh Dill (finely chopped for garnish)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F). Lightly grease a large rectangular baking dish (9x13 inch) with vegetable oil.
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2
Place the meat slices between two sheets of plastic wrap. Use a meat mallet to gently pound them until they are about 0.5cm thick and uniform.
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3
Season both sides of the tenderized meat generously with salt, black pepper, and oregano. Set aside for 10 minutes to marinate.
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4
Peel the potatoes and slice them into very thin rounds. If they are too thick, they won't cook through at the same time as the meat.
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5
In a small bowl, mix the mayonnaise with the minced garlic. This creates a more flavorful 'sauce' than using plain mayo.
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6
Arrange the meat medallions in a single layer on the bottom of the prepared baking dish, ensuring they cover the surface completely.
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7
Distribute the sliced onions evenly over the meat. The onions will release juices that keep the meat tender during roasting.
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8
Layer the sliced mushrooms over the onions, followed by the potato slices. Arrange the potatoes in an overlapping shingle pattern.
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9
Lightly salt the potato layer, then spread about 2/3 of the garlic-mayonnaise mixture over the top using a spatula.
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10
Cover the dish tightly with aluminum foil. This traps steam to ensure the potatoes soften perfectly.
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11
Bake in the preheated oven for 35 minutes.
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12
Remove the foil. Spread the remaining mayonnaise over the top and sprinkle the grated cheese in an even, thick layer.
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13
Return the dish to the oven, uncovered, and bake for another 15-20 minutes until the cheese is bubbling and develops deep golden-brown spots.
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14
Let the dish rest for 10 minutes before slicing. This allows the juices to redistribute and the layers to set.
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15
Garnish with a generous shower of fresh dill and parsley before serving directly from the dish.
💡 Chef's Tips
Always slice your potatoes as thinly as possible; thick slices may remain crunchy even after an hour of baking. If the cheese is browning too quickly, move the dish to a lower rack rather than shortening the cooking time. For a lighter version, you can substitute half of the mayonnaise with sour cream (Smetana), though the classic crust is best with full-fat mayo. Pounding the meat is essential—it breaks down the fibers and ensures the meat is fork-tender. Try using 'Rossiyskiy' or 'Tilsiter' cheese for the most authentic Russian flavor profile.
🍽️ Serving Suggestions
Serve with a side of fermented pickles (Ogurtsi) to cut through the richness of the cheese and mayo. A simple salad of fresh tomatoes, cucumbers, and sunflower oil is the perfect light accompaniment. Pair with a chilled shot of premium vodka or a crisp, dry white wine like Pinot Grigio. For a traditional touch, serve with a side of dark rye bread to soak up the savory juices.