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Potato cutlets with gravy

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Cookinero 1 May 2025
5390
Potato cutlets with gravy

Potatoes, brought to Russia from Holland in the 18th century, are rightfully considered a favorite vegetable. Baked, boiled, fried potatoes, in cutlets, mashed potatoes, potato pancakes — the variations of potato dishes have multiplied to several thousand. Potato cutlets with gravy are an excellent option for a meat or fish side dish. For sour cream sauce, choose butter from cream without vegetable oils in the composition, and sour cream with at least 15% fat.

How to cook Potato cutlets with gravy

Step 1

Potato cutlets with gravy

Make mashed potatoes. Cut potatoes into 4-5 pieces and put in a pan with water. Boil for 20-25 minutes, add salt after boiling. Drain the water. Mash the potatoes into a puree without lumps, add a piece of butter. Let the puree cool completely.

Step 2

Potato cutlets with gravy

Form the patties. Add the egg, flour, salt and pepper to taste to the mashed potatoes. Mix thoroughly. Form the patties. Coat the patties in breadcrumbs or flour on all sides.

Step 3

Potato cutlets with gravy

Prepare the gravy. Put the butter in a saucepan and melt it. Add the flour, fry over medium heat for 3-4 minutes, stirring constantly. Pour in the hot broth or water, stir with a whisk. The main thing is that the mass is without lumps. Add the sour cream, stir thoroughly. Salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for another 2-3 minutes.

Step 4

In another frying pan, fry the potato cutlets. Heat the frying pan with vegetable oil, fry the cutlets for 3-4 minutes on each side until golden brown. Place the finished cutlets on a plate, pour sour cream sauce over them.

Potato cutlets with gravy - FAQ About Ingredients, Baking Time and Storage

Yes, you can use plain yogurt, coconut milk, or heavy cream as a substitute for sour cream in the gravy. Each will slightly alter the flavor and texture, but all work well.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Absolutely! Replace the flour with gluten-free flour or almond flour, and use gluten-free breadcrumbs for coating.
Pair them with a fresh salad, steamed vegetables, or pickles for a balanced meal. They also go well with a side of rice or quinoa.
Yes! Form the cutlets, coat them in breadcrumbs, and freeze on a tray. Once solid, transfer to a freezer bag. Fry them directly from frozen, adding a few extra minutes per side.
Replace the butter with oil, use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of the egg, and substitute sour cream with cashew cream or vegan yogurt.
Cooling helps the mixture firm up, making it easier to shape and prevents the cutlets from falling apart during frying.
Yes! Brush the cutlets with oil and bake at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden and crispy.

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