Features of cooking. TOP-7 best recipes for potato casseroles with minced meat, fish, bacon, cheese, vegetables and mushrooms, from raw, boiled potatoes and mashed potatoes. Video recipes.
Potato casserole is a tasty and satisfying dish that can easily feed a large family or a whole group of guests. The basis is almost always mashed potatoes, only sometimes raw potatoes, but the filling surprises with a wealth of choice. Its classic version is minced meat, but no less tasty is the dish with chicken fillet, mushrooms, salmon, canned fish, cheese and vegetables. A casserole is being prepared in the oven, in a pan or in a slow cooker. It goes well with various sauces. It can be served for breakfast, for a second lunch, or as one of the bright decorations on a festive table. Next, we will consider the basic principles of cooking and the most popular recipes for potato casseroles step by step.
Features of cooking potato casserole
Potato casserole is a versatile dish. It can be high in calories if you put fatty minced meat or bacon between the layers of mashed potatoes. You can get a lean version with vegetables and mushrooms. But whatever filling you use, the potato casserole cooking technology will almost always be the same:
- Potato base … The main ingredient in the casserole is potatoes. It can be raw, then it is cut into strips or slices and laid out in layers in a mold. It can also be specially prepared mashed potatoes, but most often housewives begin to think about cooking potato casseroles when the remains of mashed potatoes are in their refrigerator after a festive feast.
- Filling … The classic of the genre is minced meat. It can be pork, beef, chicken or assorted. Most often it is mixed with sautéed onions, fried mushrooms, tomatoes and cheese can also be added to it. The filling can be sausages, sausages, or bacon. Casseroles with fish or canned fish are prepared separately, and lean options are prepared exclusively with vegetables, stew, sauerkraut, broccoli and mushrooms. The filling is laid out between two layers of mashed potatoes, or a multi-layer dish is made, where the filling layer alternates with the potato filling until the depth of the mold is enough.
- Fill … To keep the casserole in shape, it can be poured with a pour of eggs, sour cream and cream mixed together, and sprinkled with grated cheese on top.
In the classic version, potato casserole is prepared in the oven, but there are many interesting recipes in a pan and in a slow cooker.
TOP 7 potato casserole recipes
Knowing several ways of how to cook potato casserole, you can always feed a huge group of friends and your entire family. It is enough just to prepare the ingredients, lay them in layers in a deep dish or frying pan and send them for baking. Having mastered the basic principles of cooking, you can independently experiment with fillings, sauces and fillings, creating your own potato masterpiece.
Classic potato casserole
If you are being treated to a potato casserole, it means that there was a grand party in this house the day before. This omen always comes true, because the classic potato casserole is made from the leftovers of yesterday's puree. This ingredient is usually found in abundance just after large-scale holidays. To pamper yourself with a delicious meal and "save" yesterday's products, use this wonderful and very simple recipe.
- Caloric content per 100 g - 198 kcal.
- Servings - 4
- Cooking time - 100 minutes
Ingredients:
- Potatoes - 500 g
- Minced meat - 400 g
- Kefir (2, 5-3, 2%) - 80 ml
- Milk - 80 ml
- Butter - 2 tablespoons
- Ground black pepper - to taste
- Salt to taste
How to prepare the classic potato casserole step by step:
- Peel the potatoes, cut into cubes, then it will cook faster. Boil. To make it soft, it is enough for it to boil in salted water for 20 minutes.
- Mash the cooked potatoes in mashed potatoes.
- Boil the milk and pour in the puree. Do this in portions so that the potatoes do not become too runny, vary the amount of milk required during the infusion.
- Toss in a piece of butter in the puree. When it melts, mix everything until smooth. The puree should be thick and viscous.
- For cooking potato casserole with minced meat, you can take any meat. This can be assorted pork and beef or lean beef. Wash the meat and twist it in a meat grinder or buy ready-made minced meat.
- Pour fatty kefir into the minced meat, salt, pepper, knead. Do not take low-fat kefir, because of it the filling will be too liquid and it will be difficult to cut the casserole into portioned pieces.
- Spread the form with oil, evenly scrapping, put half of the mashed potatoes.
- Tamp all the minced meat on top of the potatoes.
- Put the remaining mashed potatoes on the minced meat, smooth the layer.
- Bake the casserole at 180 ° C for 45-50 minutes. If after 20 minutes the top layer is browned and the minced meat is not yet ready, cover the tin with foil and bake until tender.
The finished potato casserole with meat must be slightly cooled, removed from the mold and cut into portions. You can serve this yummy with garlic or creamy sauce.
Swiss style potato casserole
Almost every European cuisine has its own recipe for making potato casserole or mashed potatoes. The simplest and most delicious dishes are prepared in the Swiss Alps. Hard cheese gives it a special bright taste. The Swiss use Raclette cheese, but the recipe can be easily adapted to our realities and cook potato casserole with any other hard cheese, the main thing is that it is fatty and melts well.
Ingredients:
- Dry white wine (or broth) - 50-75 ml
- Sour cream (thick) - 100 g
- Hard cheese - 200 g
- Bulb onions - 1 pc.
- Bacon - 150 g
- Potatoes (medium) - 7-8 pcs.
- Ground black pepper - to taste
- Sweet paprika (dry) - to taste
Step-by-step preparation of the Swiss potato casserole:
- Peel potatoes, cut into cubes, boil in salted water for 5-10 minutes. Throw in a colander.
- Peel the onion, cut into cubes. Heat oil in a skillet, quickly pass the onion until transparent. Add pieces of bacon, simmer over low heat for 5-7 minutes.
- Mix the potatoes with the onion and bacon fry.
- Grease the mold with oil if necessary, lay out the mixture of potatoes and bacon.
- Grind the cheese. Mix a third of it with wine and sour cream. Salt and pepper the mass, add paprika to taste.
- Put the cheese mass on top of the potatoes, pour the remaining grated cheese evenly on top.
- Cover the tin with foil and bake for 25 minutes, then remove the foil and bake until golden brown.
Cool the finished casserole slightly, serve in portions with a cup of hot broth.
Lean potato casserole
Fasting or simply not consuming animal products does not mean that you should be depriving yourself of the opportunity to eat deliciously and variedly. Make a mushroom potato casserole and you'll find that lean food can be hearty and delicious.
Ingredients:
- Potatoes - 6 pcs.
- Flour - 1 tbsp.
- Mushrooms - 400 g
- Bulb onions - 2 pcs.
- Soy sauce - 3 tablespoons
- Vegetable oil (for frying) - 2-3 tbsp.
Step by step for the lean potato casserole:
- Wash the mushrooms, cut into medium pieces.
- Peel the onion, cut into cubes.
- Heat a frying pan, fry the onion with mushrooms in sunflower oil.
- Add 2 tablespoons to the mushrooms. soy sauce.
- Peel, wash and dry the potatoes.
- Grind the potatoes on a coarse grater, add flour and 1 tbsp. soy sauce, pepper, add your favorite seasoning.
- Lubricate the form with oil, put half the potatoes on the bottom, tamp tightly.
- Spread the mushroom filling evenly.
- Place the remaining potatoes tightly on the mushrooms, tamp lightly.
- Bake in oven at 180 ° C until golden brown. This will take approximately 1 hour.
The finished casserole tastes like a large potato pancake. Served hot, but cooled down will be just as tasty.
Potato casserole in a pan
You live in a hostel, in a rented apartment, the oven has broken down or you just haven't got one yet - this is not a reason not to cook casseroles. Knowing how to make a potato casserole in a skillet, you can indulge yourself in this delicious and satisfying dish in any conditions.
Ingredients:
- Potatoes (medium) - 3 pcs.
- Egg - 1 pc.
- Flour - 1 tablespoon
- Garlic - 2 cloves
- Onions (medium) - 1 pc.
- Bulgarian pepper - 1 pc.
- Sausages (smoked, thin) - 2 pcs.
- Sour cream - 1 tablespoon
- Mustard beans - 1/2 tsp
- Cherry tomatoes - 3 pcs.
- Hard cheese - 100 g
Step by step cooking potato casserole in a pan:
- Peel the onion, cut into half rings.
- Wash the bell peppers, peel off seeds and stalks, chop finely and lightly fry together with onions in a skillet with sunflower oil.
- Cut the sausages into slices, add to the vegetables in the pan and fry for a few minutes.
- Peel potatoes, rinse, dry, grind on a coarse grater. Add an egg, flour to the grated mass, squeeze the garlic into it, salt and pepper to taste.
- Put the potato mass in a preheated pan and fry on one side until golden brown.
- Prepare the sauce and toppings for the casserole. Mix sour cream with mustard. Grind the cheese. Wash the tomatoes and cut into slices.
- When the potato pancake is browned, flip it over to the other side.
- Spread the top of the pancake lying in the pan with sour cream-mustard sauce. Put the sausage and vegetable filling on top, and on top of it the tomato circles.
- Spread grated cheese evenly over the tomatoes. Close the pan tightly with a lid and wait for the cheese to melt completely.
A hot potato casserole in a frying pan looks like a huge fluffy pizza, only it turns out to be hundreds of times tastier and more satisfying.
Potato casserole with chicken and vegetables
This delicious potato casserole is being prepared in a slow cooker. Potatoes with mushrooms, zucchini and chicken breast under a crispy cheese crust from the first bite will make you a fan of casseroles. Baking in a multicooker with a power of 1200 watts will take no more than 30 minutes. Additionally, you will need the "Fry" program.
Ingredients:
- Potatoes (large) - 4 pcs.
- Bulb onions - 1 pc.
- Champignons - 200 g
- Zucchini (small young) - 1 pc.
- Chicken fillet - 1 pc.
- Milk - 4 tablespoons
- Dutch cheese - 150 g
- Greens (any) - to taste
- Salt, ground black pepper, dried basil - to taste
- Vegetable oil - 1 tablespoon
- Garlic - 2 cloves
Step-by-step cooking of potato casserole with chicken and vegetables:
- Peel the champignons, wash, cut into slices. Peel the onion, cut into half rings. Fry onions and mushrooms in vegetable oil for 10 minutes.
- Wash the zucchini, dry it, cut into cubes, add to the onion with mushrooms and fry for another 5 minutes.
- Boil the chicken fillet in salted water, cool, cut into strips.
- Add chicken to a skillet to vegetables with mushrooms. Fry for 5 minutes, add spices.
- Chicken can be used raw, then it needs to be fried in sunflower oil for 5-7 minutes in a separate pan, and then added to vegetables and sprinkled with spices.
- Peel the potatoes, wash, cut into thin slices.
- Put a layer of potato plates in the microwave bowl, add a little salt to them. Place the filling on top. Squeeze the garlic onto it and spread the remaining potatoes in an even layer.
- Pour milk evenly over the contents of the bowl.
- Grind the cheese on a coarse grater and place in a uniform layer over the potatoes.
- Turn the microwave on for 30 minutes on the "Baking" mode.
Transfer the cooked potato casserole with chicken and vegetables to a serving platter. You can serve it in portions, decorate each piece with herbs and a spoonful of sour cream.
Potato casserole with salmon
There are a lot of ingredients in this dish, most of them are used in making fish marinades. If you make a potato casserole step by step, as indicated in the recipe, it turns out easily, quickly and incredibly tasty.
Ingredients:
- Potatoes - 800 g
- Salmon (fillet, fresh) - 600 g
- Cherry tomatoes - 5-6 pcs.
- Root celery - 1/4 pc.
- Bulb onions - 1 pc.
- Cheese - 100 g
- Egg - 2 pcs.
- Butter - 50 g
- Olives (pitted) - 5-6 pcs.
- Salt to taste
- Ground black pepper - to taste
- Soy sauce - 100 g (for marinade)
- Dry white wine - 100 g (for marinade)
- Sugar - 2 tablespoons (for marinade)
- Ginger (fresh, root) - 60 g (for marinade)
- Vegetable oil - 3 tablespoons (for marinade)
- Coriander (whole grain) - 1/2 tsp (for marinade)
Step by step cooking potato casserole with salmon:
- Peel the ginger root, cut into thin slices, crush the coriander kernels. Combine ginger, coriander, soy sauce, wine, sugar and sunflower oil. Mix everything thoroughly.
- Cut the fish into cubes and dip in the finished marinade for 20 minutes.
- Peel the potatoes, wash, boil until tender. Crush boiled potatoes in mashed potatoes, beat eggs into it, add oil, stir until smooth.
- Grease the mold with oil, put all the mashed potatoes on it. Spread evenly over the bottom and form high sides.
- Peel the onion, cut it into cubes. Peel and grate the celery. Wash tomatoes, dry, cut into 2 parts.
- In a skillet in sunflower oil, fry the onions and celery, squeeze the garlic into them, add the chopped tomatoes after a few minutes. Cook the filling for 5 minutes.
- Place half of the vegetable mixture on top of the potato layer.
- Drain the marinade and place the salmon on top of the vegetables.
- Spread the remaining vegetable mixture evenly over the fish.
- Grind the cheese and sprinkle it on the casserole evenly.
- Bake at 180 ° C for 20 minutes.
A casserole of mashed potatoes and salmon with vegetables turns out to be fragrant, tender and incredibly tasty. Garnish with finely chopped green onions before serving.
Potato casserole with tomatoes
The recipe for potato casserole with tomatoes has saved more than one housewife from being torn to pieces by hungry households. This simple dish can be made quickly for breakfast or used as a light dinner option. It takes no more than an hour to cook, and the listed ingredients are enough to feed 4 adults.
Ingredients:
- Potatoes - 6 pcs.
- Tomatoes - 1 pc.
- Egg - 3 pcs.
- Sour cream - 2 tablespoons
- Cheese to taste
- Salt, pepper, spices - to taste
Step by step cooking potato casserole with tomatoes:
- Peel the potatoes, wash, cut into slices, salt, pepper, add spices to your taste. Turmeric, coriander, dill, garlic, or a special seasoning for potato dishes are best suited to potatoes. Mix everything well.
- Wash the tomatoes, dry them, cut them into thin slices. If you do not like the skin, before cutting, pour boiling water over the vegetable and remove it, and chop the pulp.
- Break eggs into a deep bowl, salt, add sour cream, beat everything with a fork until smooth. If desired, sour cream can be replaced with milk or cream.
- Pour the egg mass over the potatoes and mix.
- Coat the form with oil, evenly lay the potatoes mixed with the egg on the bottom. The form can be glass, metal, silicone, you can also use a frying pan without a handle.
- Spread the tomato slices on top of the potatoes.
- Grind the cheese on a medium grater and sprinkle evenly over the casserole.
- Bake for 20-40 minutes at 180 ° C. If you want the cheese to be soft and stringy, sprinkle it on the casserole, not immediately, but 10 minutes before it is ready.
Potato casserole with tomatoes can be served as a side dish for any meat dish or on its own with sour cream, various sauces or salads.
