Rarely, what kind of home cooking does without potatoes. After all, you can cook a considerable number of dishes from it, and one of them is a casserole. This food, tested over the years, is loved by many for its simplicity and pleasant taste.
Potato gratin can quickly and nutritiously feed your loved ones and friends.
A variety of additional ingredients will turn the dish into a piquant and pleasant meal. The cheese crust will make it not only tasty, but also very attractive in appearance.
So, it’s better to cook and try than to tell!
Potato and cheese casserole - general principles of preparation
To prepare the casserole, you need to choose the right potatoes. To make the dish tender, we prepare it from root vegetables with a white peel.
Boil the potatoes and turn them into mashed potatoes, cut into thin slices or grate.
We choose harder cheese so that it can be easily chopped.
It is appropriate to add greens to the casserole - it will give the dish piquancy and fresh summer taste. Onions and garlic, butter and cream, rosemary and nutmeg go well with the main ingredients.
Beef, pork and chicken will not interfere in a potato and cheese casserole. Turn the meat into minced meat or cut into small pieces.
Lubricate the baking dish with oil and sprinkle with crackers. You can cover it with foil.
The standard temperature in the oven is 180 degrees. Cook the casserole from half an hour to an hour.
Recipe 1. Potato casserole with cheese and minced meat
Ingredients:
• five potatoes;
• 100 ml of milk (3.2%);
• 100 gr. butter;
• 200 gr. pork neck and beef;
• one onion;
• two tablespoons of art. with a hill of premium flour;
• 200 gr. cheese;
• 40 ml of refined sunflower oil;
• 75 ml of sour cream;
• one and a half tablespoons of salt;
• 5 gr. ground black pepper;
• 200 gr. bread crumbs.
Cooking method:
Pour one and a half liters of water into the stewpan and boil.
Peel the prepared potatoes and cut into four parts so that it boils faster. Cooking for about twenty minutes. About a tenth minute add a teaspoon of salt.
We cut the meat into three-centimeter pieces and pass through a meat grinder. Knead the resulting meat mixture with your hands.
We clean the onion and cut into cubes half a centimeter. Fry in a skillet in sunflower oil until transparent.
Add the stuffing and connect it with a fork with a fork. Fry until half-cooked and get a paste consistency.
Salt (half a teaspoon) and pepper minced meat with onions. Mix and continue to fry for three or four minutes.
Set the minced meat aside.
Cooking a baking dish. Grease it well with oil and sprinkle with crackers. We send the form to the refrigerator for about five minutes.
Drain the water from the finished potato, warm it for a minute or two. Add slices of butter, warm milk and with the help of a pusher mix evenly, turn into mashed potatoes.
Pour the sifted flour and mix everything again.
Rub the cheese. About a fourth part is mixed with sour cream.
We take the baking dish out of the refrigerator. With an even ball we put about half of the puree on it. Sprinkle with cheese.
Then we put the minced meat, cheese and mashed potatoes with balls.
Place the sour cream on top of the casserole with cheese slices.
We send the dish for half an hour to a preheated oven (200 degrees).
Cover the finished casserole with a towel and proceed to the meal in about five minutes.
Recipe 2. Homemade potato and cheese casserole
Ingredients:
• 800 gr. potatoes;
• three cloves of garlic;
• two branches of rosemary;
• salt;
• 150 ml fat cream;
• 300 gr. cheese.
Cooking method:
Cut the peeled potatoes into thin slices. We put them in the prepared form. Pour a little salt on each layer.
Squeeze the garlic on top of the potatoes. We hide it inside so that it does not burn out during baking.
We put sprigs of rosemary under the layers of potato.
Cheese is cut into thin plates and placed on top of the potatoes.
Water the future casserole with cream.
We send it to the oven, heated to standard temperature, for half an hour.
Thirty minutes later, cover the casserole with foil.
Cook the dish at 200 degrees for another 20 minutes.
Serve hot. This casserole is an ideal side dish for fish, meat or poultry.
Recipe 3. Potato casserole with cheese in a delicate sauce
Ingredients:
• six potato tubers;
• two cloves of garlic;
• 400 ml cream;
• ½ teaspoon of nutmeg;
• 350 gr. cheese;
• salt and pepper.
Cooking method:
Cut the potatoes into thin slices.
Cream is poured into a saucepan and heated.
Grate the cheese. Two-thirds are sent to warm cream. Stir until the cheese melts and a tender sauce turns out. Add salt and pepper.
Remove from heat, pour in nutmeg and mix.
Grind garlic with garlic presses. Send it to the sauce and stir.
We lay the potatoes in layers in a greased form. Pour sauce into each bowl.
We load the form into the oven (180 degrees) for one hour.
We take out the dish, sprinkle with cheese and bake for another five minutes.
Recipe 4. Potato casserole with cheese and mayonnaise
Ingredients:
• five pcs. potatoes;
• two eggs;
• three garlic cloves;
• 150 gr. cheese;
• five tablespoons of Art. mayonnaise;
• one spoon of art. dry dill;
• pepper and salt.
Cooking method:
Grind the cheese with a grater and divide it in half.
In one part, add dry dill and an egg. Mix well.
In the second part of the cheese, add mayonnaise, garlic, minced into gruel, and an egg. Also mix everything.
Grate the potatoes, salt and pepper. We load the second part of the cheese mixture into it. Stir to make the mass homogeneous.
Cooking a baking dish.
We load potatoes into it. Place the cheese mixture with dill on top.
Cook the casserole for forty minutes at a standard temperature of 180 degrees.
Recipe 5. Potato casserole with cheese and zucchini
Ingredients:
• five potatoes;
• two zucchini;
• 200 gr. cheese;
• a bunch of greenery;
• half a glass of milk;
• three eggs;
• two spoons with. mayonnaise;
• pepper and salt.
Cooking method:
We cut zucchini in half-centimeter circles. We place them in a separate tray. Sprinkle with salt, pepper and mix the pieces of vegetables.
We cut peeled potatoes in the same circles. We do the same operations with it as with zucchini.
Grate the cheese.
In a deep plate, prepare the fill. We drive eggs into it and mix them with milk, mayonnaise, half cheese and chopped dill. Add a little salt and pepper.
Lubricate the baking dish with oil liberally. We spread in it alternately pieces of zucchini and potatoes.
Water the vegetables by pouring and cook for forty minutes at standard temperature.
Ten minutes before the end of baking, sprinkle the surface of the dish with the remaining cheese.
Recipe 6. Potato Casserole with Provencal Cheese
Ingredients:
• six potatoes;
• one onion;
• 200 gr. cheese;
• two tablespoons of art. mayonnaise;
• Provencal herbs;
• 100 gr. parsley;
• two tablespoons of art. water;
• salt;
• a mixture of ground peppers.
Cooking method:
Grind potatoes into small and thin slices.
Grind onions in half rings. Three cheese.
Grease a baking sheet with oil. Place onion and potato in layers on it. Add salt, pepper and Provence herbs.
Pour some water and lay out the mayonnaise.
Finely chop the parsley. Sprinkle with greens the top layer of potatoes.
We cover the surface of the casserole with grated cheese.
Cook for sixty minutes at standard temperature.
Recipe 7. Potato casserole with cheese and chicken
Ingredients:
• ten potatoes;
• two chicken fillets;
• three tomatoes;
• two onions;
• 200 gr. cheese;
• 150 ml sour cream;
• four branches of green onions and dill;
• salt;
• ground pepper.
Cooking method:
Cut the chicken fillet into strips. Slightly salt, pepper and mix well.
Cut the potatoes very thinly. Put it in a large bowl.
We cut the onions in half rings, separate the feathers and mix with potatoes. Before this, salt and pepper.
Add chicken pieces to a bowl of potatoes and onions. The mixing process is carried out by hand.
Cut the tomatoes into slices, onions and dill into small pieces.
Cook the cheese by grating it.
Cover the baking sheet with foil, grease with oil.
Put the potato mixture and level it.
Lay out tomato rings on top.
Sprinkle the casserole evenly with green onions and dill.
Sprinkle with sour cream and cover with cheese.
We load the baking tray with the casserole in the oven for one hour (190 degrees).
The first half hour we cook the dish under the foil, then remove it.
We do not touch the prepared dish for several minutes, and then cut into portions.
Potato and cheese casserole - tricks and tips
To get a golden crust, you need to mix the cheese with sour cream and pour over the top of the casserole.
To potatoes did not remain raw, it must be cut very thinly.
The casserole will not fall apart when sliced, if it is covered with a towel and left for several minutes.
In puree, only well-heated milk (40-60 degrees) is added. If you pour in cold, the potatoes will turn gray due to the temperature difference.
Calorie casseroles can be reduced. To do this, peeled potatoes need to be dipped in cold water for several hours - the amount of starch in it will be significantly reduced.
The fatter the milk or cream, the softer the taste of the potato in the casserole.
Minced meat must be fried until half cooked. If you add it in its raw form, then you will have to cook the dish much longer, the potatoes can burn.
Minced meat is better to salt in a pan, where it is fried with onions.
