Prepare raw potato casserole. Potato casseroles

Recipes for dishes based on mashed potatoes are a real find and salvation for the modern housewife. Preparing casseroles takes very little time; a minimum set of ingredients is always on hand. Another plus is that you can use products left over from yesterday, which no one will definitely eat again.
The content of the article:

The filling for casseroles can be absolutely anything: meat, fish, mushroom, vegetable, sausages can also be used. All that remains is to turn on your imagination and the oven, because all today’s recipes are recommended specifically for it.
Bon appetit and enjoy the aroma and taste!

Mashed Potato Casserole with Sausages

Products

potatoes - 0.5 kg;
smoked sausages - 5-7 pcs.;
eggs - 3 pcs.;
grated cheese - half a glass;
sour cream - 3 tbsp;
garlic to taste;
vegetable oil.
salt and pepper to taste.

Step-by-step preparation:

Boil potatoes in salted water and prepare mashed potatoes. It is advisable to beat with a mixer to add thickness and remove lumps. Separately beat one egg and combine with the potato mixture.
Beat the second egg with a whisk with sour cream, pass the garlic cloves through a press, stir in the finely grated cheese, add salt and pepper to taste.
We randomly place whole sausages on the bottom of the greased form, distribute the potato mixture on top, level it and, using a spoon, pour in sour cream and cheese sauce.
The oven is preheated to 180 degrees, bake until golden brown for about 25 minutes.

Portioned mashed potato casserole with chicken

Products:

0.5 kg of potatoes;
1 chicken fillet;
a pair of eggs;
1 onion;
garlic;
tbsp butter;
2 tbsp. vegetable oil;
spices to taste and desire;
salt.

Step-by-step preparation:

Prepare a strong puree from the potatoes so that there are no lumps, you can beat them with a mixer.
Boil the fillet or leg, adding just a little salt. Cool and separate the meat if we had a leg.
Heat the coarsely chopped onion in oil until transparent.
Grind the meat and onion in a meat grinder, add salt to taste, you can squeeze out a little garlic if you like. Mix well.
Transfer the minced meat to the potatoes, season with your favorite spices; ground coriander and suneli hops are good to taste. Stir in lightly beaten egg and melted butter evenly. You can taste the minced meat and add spices and salt.
Let’s prepare the molds, it’s most convenient to take silicone ones for cupcakes, grease each one with oil, and fill it. Brush the top with beaten egg.
Preheat the oven to 250 degrees, place the molds on a baking sheet and bake until golden brown.
The casserole can be easily removed from these molds and served on a large platter with herbs.

Mashed Potato Casserole with Ham

Products:

0.5 kg potatoes;
300 g ham;
2 eggs;
large onion;
garlic to taste;
200 g smoked sausage cheese;
half a glass of sour cream;
vegetable oil;
salt pepper.

Step-by-step preparation:

First of all, let's boil the mashed potatoes. Fry finely chopped onion and chopped garlic clove in oil.
If desired, you can replace the ham with any sausage products; cut it into cubes.
Grate the cheese on a coarse grater.
Mix the eggs with sour cream; just beat lightly with a whisk.
Place the potatoes in the prepared pan as the bottom layer, then the sausage and cover with plenty of cheese. Pour sour cream and eggs on top.
Place in a hot oven for about half an hour.

Mashed potato casserole with fish and vegetables

Products:

0.5 kg of potatoes;
300 g fish fillet;
canned corn;
canned peas;
large onion;
a glass of cream;
1 tbsp. l. rice flour;
1 tbsp. l. sour cream;
salt, pepper, spices.

Step-by-step preparation:

We prepare mashed potatoes in the usual way, trying to make it thick and without lumps.
We cut the fish into thin slices, finely chop the onion and put it all in the boiling cream. Add salt, pepper, favorite seasonings. Simmer covered for 5 minutes, then add flour in a thin stream. Boil until thickened, add sour cream and herbs.
Spoon the puree into portioned molds (ideal for muffins), place the fish on top, pour over the creamy sauce and bake in a hot oven.
When serving, sprinkle each serving with peas and corn.

Lentil mashed potato casserole

Products:

1 kg of potatoes;
half a glass of green lentils;
half a glass of potato broth;
half a glass of milk;
half a glass of water;
carrot;
2 tbsp. l. butter;
100 g hard cheese;
vegetable oil;
curry spice;
salt pepper.

Step-by-step preparation:

Soak the lentils for 10 hours in advance.
Boil the potatoes until tender. Pour the broth into a separate bowl and add milk.
Add butter and half a glass of broth. Mix the mixture well and beat.
For the filling, prepare minced lentils. To do this, grind the washed lentils in a blender.
Heat the spices in a frying pan in vegetable oil. In this aromatic oil, lightly fry finely grated carrots and add lentils. Add salt and simmer, adding water, covered for 10 minutes.
Grease the casserole dish with butter. We lay it in layers, first the potato mass, then the lentils, then pour it evenly with the remaining broth and again a layer of potatoes.
Bake in an oven preheated to 200 degrees for about 35 minutes, sprinkle grated cheese on top and cook until golden brown.
Cool the casserole slightly before serving.

Mashed potato casserole with canned fish

Products:

potatoes - 6 pcs.;
large onion;
canned fish in oil;
boiled egg;
a glass of grated cheese;
salt.

Step-by-step preparation:

Boil the potatoes and prepare mashed potatoes.
Fry the onion, cut into cubes, until transparent.
Drain the oil from the fish into a separate bowl and mash with a fork, add the onion (try without excess oil) and a finely grated egg. Salt and mix.
Grease the casserole dish with oil, spread and lightly compact some of the puree, distribute the fish filling and cover with the remaining potatoes. Top with cheese.
Place in a hot oven until the cheese crust is browned.

Secrets of successful casseroles

For mashed potatoes, it is better to use yellow potatoes, they are more crumbly.

You should not overcook cooked potatoes in water; it is better to immediately drain the liquid into a separate container and add more if necessary.

The puree should be creamy, plastic and without lumps.

Insufficiently thick puree can be saved by beating with a mixer and letting it sit while the filling is prepared, or by adding a couple of tablespoons of flour or starch.

To diversify the taste and color of casseroles, you can add mashed potatoes from various vegetables.

The lower the layers of casserole are placed in the pan, the better it will bake and cut well.

Most recipes use milk or cream sauces for filling. Try making mayonnaise or tomato - the dish will be different every time, the main thing is a successful combination of ingredients.

In a casserole for children, you can add a little cottage cheese and yogurt to the potatoes.

The bottom of the pan can be sprinkled with breadcrumbs or replaced with chopped walnuts.

Feel free to use different spices; they not only diversify the taste of the dish, but are also very healthy.

To give the casserole an appetizing look, you can sprinkle cheese on top, coat it with beaten egg and butter.

When baking in the oven, you need to keep an eye on the dish and remove it as soon as it browns, otherwise you risk drying it out.

In almost any kitchen in the world you can find your own recipe for potato casserole. They prepare it differently everywhere, but the idea is the same everywhere: a layer of potatoes alternates with different layers of other products, everything is poured with sauce and baked in the oven. This is how the following, most common types of potato casserole are obtained: potato casserole with minced meat in the oven, potato casserole with mushrooms in the oven, potato casserole with meat in the oven, potato casserole with cheese in the oven. Of the meat casserole options, the softest and most tender is potato casserole with chicken in the oven. It can even be called dietary. And this is not a complete list of possible options for potato casserole. For variety, potatoes for casserole are grated; some people like to cut them into thin slices. A casserole made from mashed potatoes in the oven turns out to be interesting, because... The puree successfully acts as a lining, a bottom layer for other fillings.

Experimenting with the filling is quite possible. You can combine different options, achieving more and more new taste sensations. Try this option: potato casserole with minced meat and mushrooms in the oven. Many people like it best in this combination.

Prepare such a hearty and tasty dish as potato casserole more often. The recipe in the oven is the simplest and fastest. Study this dish, and keep in mind that in order to accurately understand what a potato casserole in the oven is, its photo must also be studied. When preparing potato casserole in the oven, prepare the recipe with photos in advance, they are simply necessary for the cook in the kitchen.

The most popular filling for potato casserole is minced meat, pre-fried in a frying pan. That’s why potato casserole with minced meat in the oven is so common, recipes for which are more common than others. Also on the website, of all the casseroles, it is the potato casserole with minced meat in the oven that has the most colorful and attractive photo.

Give yourself and your family a little holiday, try making potato casserole with minced meat in the oven.

You might be interested in a few more tips on how to cook potato casserole in the oven:

Potatoes for casserole can be first boiled in their skins and then cut into slices, but they can also be used raw;

To enhance the richness of the potato casserole, you can place a separate layer of canned beans, previously drained of all juice, between the layers of vegetables;

To prepare potato casserole with minced meat, it is not necessary to fry it first;

For filling, try using the following mixture: one tablespoon each of flour, sour cream and mayonnaise, one egg, spices to taste;

For piquancy, add fried onions to mashed potatoes for casseroles, and dill to minced meat;

In order for the casserole to become beautiful and rosy, with a golden crust, it needs to be greased with egg white;

Sprinkling the dish with grated cheese 10 minutes before the end of the process gives a very good result;

When serving the dish, garnish the casserole with fresh herbs;

Typically, recipes for this dish advise pre-bake the vegetables in the oven. But it is possible to use raw vegetables, which are laid out in the mold in the required layers and rows. In this case, the cooking time will increase to 45 minutes at a temperature of 200 degrees.

Potatoes go well with any meat and vegetables. In addition, it is customary to season it with various sauces. The dish can be used on its own or as a side dish. So, potato casserole with minced meat in the oven is a nutritious, delicious-tasting dish. Moreover, baked dishes are recommended by nutritionists as light and not irritating to the stomach. If you or your family members have problems with the gastrointestinal tract, then you should prepare casseroles as often as possible! A multicooker is perfect for this situation. Potato casserole with minced meat in a slow cooker is prepared quickly and does not require monitoring during the cooking process.

For some reason, America is considered the birthplace of the casserole (as many culinary publications claim). Historians claim that this dish appeared in the mid-nineteenth century in this country. We will not dispute their statements. Let's just cite this fact: potato casserole was one of the favorite dishes of the ancient Incas - those who lived in South America 14 thousand years ago. We believe that more than one ancient baked potato lover came up with the idea of adding a layer of meat and vegetables to diversify the taste of the food.

The casserole has come a long evolutionary way. The ancient Indians most likely cooked it over an open fire. With the invention of ovens, casseroles migrated there, then they began to be cooked in gas and electric ovens. And the achievement of modern times was potato casserole in a slow cooker.

Interesting to know: Potatoes were born in South America – where this plant is still found in the wild. South American Indians considered potatoes to be an animate substance and worshiped them, believing that they gave strength and health. The very first mention of potatoes is found in documents of sailors from Spain who tried dishes from them in the New Kingdom of Granada (present-day territory of Colombia and Venezuela).

Potato casserole recipes

Of all the variety of recipes for this simple and satisfying dish, the most popular is potato casserole with meat. Meat baked with potatoes is very tasty and nutritious. And it looks very tasty!

This recipe can rightfully be called a classic. This is one of the favorite dishes of kindergarten children and schoolchildren. Therefore, a casserole of potatoes with minced meat is prepared by “children’s” cooks. Sanatoriums, dispensaries, and medical institutions offer this food option on their menus almost every day.

To prepare you will need:

1 kilogram of potatoes;
half a glass of milk;
1 egg;
50 g butter (butter);
medium sized onion;
half a kilo of any minced meat;
a couple of tablespoons of oil for sautéing onions;
salt.

Preparation:

Peel the potatoes and boil in lightly salted water.
Finely chop the onion and fry until transparent in boiling oil, add minced meat to the frying pan, add salt and fry (or better yet, simmer, gradually evaporating the water) until tender over low heat.
Prepare mashed potatoes from boiled potatoes: drain the water, leaving just a little at the bottom, add butter, warmed milk and mash well. Then beat in 1 egg and mix thoroughly again.
Prepare a baking dish, which you first grease with oil and sprinkle with breadcrumbs, or a multicooker bowl.
Layer the ingredients. The first layer is potatoes (half of the prepared mashed potatoes). The second is minced meat, which needs to be lightly pressed into the potatoes. The third layer is the remaining puree, which must be leveled, pressing it against the previous layers. It is necessary to compact the mass, since without this the casserole may fall apart when slicing.
Sprinkle breadcrumbs on top. And in order for the crust to be golden and crispy, brush with whipped yolk.
The oven temperature should be about 200 degrees, baking time – half an hour. This casserole is traditionally served with sour cream. However, you can use any gravy to your taste.

If we talk about dietary products, then, undoubtedly, the first thing that comes to mind is chicken. Potato casserole with chicken has excellent taste and surprisingly tender juiciness. And the finished dish looks very attractive in appearance!

For the casserole you will need:

600 g of potatoes (choose a variety that does not disintegrate when cooked);
a pair of medium onions;
half a kilo of fillet;
spoon of mayonnaise;
several cloves of garlic;
salt, spices (to taste);
300 g hard cheese;
small jar of sour cream.

How to cook:

The fillet is thinly sliced and mixed with mayonnaise, chopped garlic, salt and spices. Leave the mixture for 20 minutes and start preparing the remaining ingredients.
The onion is cut into rings, the cheese is grated on a coarse grater, everything is mixed with sour cream and spices to taste.
Peeled potatoes are cut into slices.
Onions are laid out in the prepared form, brushed with sour cream sauce, then potatoes and brushed with sauce again, then chicken in dense rows and sauce again. The layers are alternated until the workpiece is finished.
The oven temperature should be about 200 degrees, baking time – up to 50 minutes.

Potato and mushroom casseroles with exquisite taste

Potato casserole with mushrooms receives well-deserved compliments from gourmets. It is prepared with fresh, salted or pickled mushrooms. In any version, it amazes with its aroma and exquisite taste.

The combination of spicy mushroom filling and tender potato pulp is a real masterpiece of culinary skill.

For 1 kg of potatoes take:

300 g fresh champignons;
a couple of eggs;
a couple of onions;
a glass of milk;
2 tbsp. spoons of butter, vegetable oil and sour cream;
salt, garlic and pepper to taste.

Cooking process:

For the potato part, you need to prepare mashed potatoes with butter, milk and eggs.
Cut the champignons into cubes, evaporate the liquid from them in a dry frying pan, then add oil, onion, salt and spices (garlic for those who like it) and cook until done.
Grease the casserole dish with oil and lay out half of the puree, then the mushroom mince, cover with the remaining puree. You can grease it with yolk or sprinkle with grated cheese.
Bake for about 40 minutes in an oven preheated to 200 degrees.

Potato casserole in the oven is also delicious with pickled mushrooms. Honey mushrooms, champignons or any other mushrooms will do.

For a kilogram of potatoes, take a jar of pickled cucumbers, two eggs, a little hard cheese, fresh dill or parsley, and vegetable oil.

Mashed potatoes are prepared from potatoes (the recipe is the same as in the classic version).
Mushrooms from the marinade should be cleaned by rinsing under running cold water. If the mushrooms are large, then they need to be chopped with a knife.
Fry the onion, then simmer a little with the mushrooms.
Mashed potatoes, minced mushrooms, chopped herbs, spices are mixed with beaten eggs. The mass is poured into a mold and baked in the oven.

This potato casserole recipe is also suitable for cooking in a slow cooker.

It is best to serve the finished dish with sour cream. The taste is unusual and very original, since pickled mushrooms give it some piquancy.

Variations of delicious fillings for potato casserole

There is nothing easier than preparing a potato casserole, even if you are limited in time or do not have culinary skills. Children enjoy this wonderful and tasty dish.

The recipe for potato casserole can be found in any national cuisine - Italian, Russian, French, Swedish. The dish is popular not only because of its ease of preparation and taste, but it is also healthy, because baked foods retain their beneficial properties better.

Mashed potato casserole - a healthy dish. It can be complemented with many fillings. Let's find out more about some of them.

Potato casserole with vegetables is easy to prepare. This dish combines two delicate flavors - mashed potatoes and stewed vegetables.

The puree is prepared according to the usual recipe. But carrots, onions, tomatoes, sweet peppers, zucchini, and eggplants are suitable for vegetable filling. Vegetables in any combination are stewed with the addition of spices, tomato, and garlic to taste.

For baking, you can lay out the ingredients in layers, or you can mix them. The top layer is smeared with beaten yolk or grated cheese. The casserole is prepared at a temperature of 200-220 degrees.

This dish can be a great way to diversify your daily menu, especially during vegetable season.

Potato casserole with cheese is an excellent dish for an everyday lunch, but it will not spoil a formal feast. The simplest ingredients are used for its preparation. It turns out very appetizing and attractive.

For a kilogram of potatoes, take about 200 g of hard cheese, a glass of milk, 50 g of butter, a couple of cloves of garlic, herbs, spices, and salt.

Potatoes must be peeled and cut into thin slices. If the farm has a shredder, then the cutting will be perfect. Grate the cheese, mix with a beaten egg, add spices, salt and garlic to the mixture to taste. Pour the mixture into the prepared potatoes and mix gently. Place the casserole in a greased baking dish and pour in milk until it covers the potatoes.

Potatoes go well with fish. Therefore, potato casserole with fish also deserves attention.

The preparation scheme is the same. The potatoes are peeled and cut into circles, they must be peppered, salted and mixed with butter or mayonnaise. This will be the top and bottom layers of the casserole. For the middle layer, you need to prepare the fish.

For the fish layer, use fillet or minced fish (you can buy it or make it yourself). The fish is fried, then sautéed onions can be added to it.

Sometimes a boiled chopped egg is also added, and boiled mushrooms are perfect for sea fish. The fish filling is placed in the casserole in a middle layer.

Bake for half an hour in a preheated oven.

How to make potato casserole even more appetizing and tasty? It should be remembered that:

the casserole should not be high - it will not bake or burn;
if the dish is baked in sauce, then it must be added during the cooking process - it will be tastier and more tender;
fish, meat or mushroom fillings are preliminarily brought almost to full readiness;
casseroles are high in calories, so vegetable or fish filling is better for dietary nutrition;
you can use several ingredients, for example, potato casserole with minced meat and mushrooms or with cheese, sweet peppers and tomatoes;
casseroles are conventionally divided into two groups: those made from chopped potatoes (usually into slices) and those made from mashed potatoes.

So, you are convinced that preparing potato casserole is not difficult, there is not much wisdom here. You can prepare the dish in the oven, in the microwave, or in a slow cooker.

What’s important is that potato casserole is also a budget dish. Product costs are low. And if you have leftover mashed potatoes from lunch, you can always use it in the preparation. Moreover, the process will take very little time.

You can come up with the filling yourself (for example, bacon with tomatoes, even sausages and cheese can work).

This interesting and easy-to-prepare dish is suitable for all occasions. This is an excellent option for daily breakfast or dinner, or a second course for lunch. If you try and decorate the food elegantly, then it will take pride of place on the festive table. The main thing is fresh food and a great desire, and then a potato casserole with chicken fillet or minced pork will delight and pleasantly surprise your family and friends. Bon appetit!

Potatoes are a unique product from which you can prepare a huge number of very diverse and very tasty dishes, but even among them you can highlight the most outstanding ones.

Potato casserole is one of those that, along with your favorite fried potatoes and boiled mashed potatoes, periodically appears on the dinner tables of average residents of our country.

The recipe for potato casserole, which excites our consciousness with an appetizing aroma and pleasant taste, can be found in almost every kitchen of any European country - French, Swedish, Italian, Russian and, of course, Ukrainian.

It is difficult to say who was the pioneer who came up with the idea of laying potatoes in layers, mixing them with other ingredients and baking them in this form, but it is reliably known that the first such experiments with cooking potatoes occurred 2-3 centuries ago.

Potato casserole is a dish for all times and occasions, it can be an excellent and quick option for every day, and can also decorate any holiday table well, especially if it is beautifully decorated and decorated for a special occasion.

Plus, this dish is perfect for lazy or very busy housewives, because in just 20-30 minutes you can get an incredibly tasty, satisfying and very appetizing dish.

If you think that preparing potato casserole is difficult, then you are deeply mistaken, because there are no special tricks in the process, the main thing is to know the small nuances. In order for the dish to turn out really tasty, you will need fresh ingredients, as well as a good oven, but, interestingly, some housewives even manage to get by with ordinary microwaves or multicookers.

All casseroles, which are the most popular among our housewives, are conventionally divided into two large subtypes: a dish made from chopped potatoes or mashed potatoes.

Each option is very tasty and provides a lot of variations, which is why they are prepared quite often. There are other varieties that use raw grated potatoes, but such options are used extremely rarely.

Remember one golden rule: when assembling layers of casserole, do not make the final dish too high, because the higher it is, the longer it needs to be kept in the oven. As a result, often the bottom and top potato layers begin to burn or dry out, and the inner filling remains half-baked.
Pay special attention to the dressing that is poured into the potato casserole during the cooking process. Most often they use milk, cream or sour cream, beaten with eggs; there is another sauce option - mayonnaise mixed with water and a small amount of spices. You can use any other types of sauce, the main thing is that the ingredients combine well with each other. To make the casserole juicy, the sauce must be added throughout the cooking process.
If minced meat, fish or pieces of minced meat are used as a filling, then it must first be brought to a state of semi-cookedness, or even better - fully cooked.
For those who are afraid of their extra pounds, we can recommend lean versions of casseroles with vegetable or fish filling.

Recipe for casserole with minced meat and mashed potatoes

This version of this dish has a large number of its own fans; a casserole of mashed potatoes with some, most often, was served for lunch or dinner in kindergartens, schools, sanatoriums and dispensaries, where it was met with great delight.

But if you prepare such a dish at home, you will notice that it turns out even tastier and more appetizing. What do we need for this?

potatoes – 1 kg;
milk – 100 ml;
egg – 1 pc.;
breadcrumbs - 2 tbsp. spoons;
butter – 50 g;
onions – 1 pc.;
sunflower oil – 2 tbsp. spoons;
minced meat (optional) – 500 g;
salt.

We start with the potatoes: they need to be peeled and boiled, and while they are boiling, you can make minced meat. To do this, we clean, chop and fry the onions, when they are covered with a golden crust, add minced meat to it in a frying pan, add salt and fry until cooked, and to prevent the minced meat from crumbling, you can add a little water.

When the potatoes are cooked, you can start making mashed potatoes: drain the water from the pan, leaving just a little at the bottom. After this, thoroughly mash the potatoes, add one egg, hot milk and butter, and knead everything thoroughly again.

The next step is laying out the layers, for this we will need a baking dish. It must first be greased with oil, and then lay out the first layer of potatoes; half of the prepared mashed potatoes is enough. On the resulting potato base, spread the fried minced meat, spread it in an even layer, lightly pressing it into the potatoes.

The last layer is potato again, lay it out, slightly pressing it into the previous one so that our casserole does not fall apart when we start cutting it into portions. The last stage is a sprinkle of breadcrumbs, and to get a golden, delicious crust on top, the surface of the casserole can be greased with egg yolk.

All that remains is to put our dish in the oven at a temperature of 180-200°, bake for about 30 minutes until a beautiful crust forms. Serve this dish with tomato paste sauce or sour cream.

Recipe for potato casserole with minced meat and mushrooms

As we have already said, in the process of preparing such a dish you can use a wide variety of products, for example, mushrooms and cheese.

You can choose exactly those mushrooms that you personally like; it doesn’t have to be champignons, however, any other type is better not just rinsed first, but also boiled until fully cooked. What do we need?

potatoes – 800 g;
mushrooms – 600 g;
cheese – 150 g;
egg – 1 pc.;
onions – 3 pcs.;
flour – 2 tbsp. spoons;
sour cream or mayonnaise;
sunflower oil.

We first peel the potatoes, rinse them, add water and cook until tender, not forgetting to add salt. While the potatoes are boiling, peel and cut the onion into half rings, and then fry it in sunflower oil.

Beef will go perfectly with lamb.
However, chicken and beef also go together perfectly.
Also, potato casserole with chicken fillet will sparkle with a new taste if you add minced beef to it.
But it’s better not to mix pork with chicken. Add ground turkey to balance out the fatty base.
The combination of pork and rabbit will be quite pleasant.

How to make minced meat unique

Almost every housewife sooner or later begins to wonder what else to add to the minced meat so that it is not only satisfying, but also melts in the mouth.

So, an ordinary potato casserole with chicken will simply melt in your mouth if it contains a very unexpected element - ordinary lard. It should not be mixed with the egg. Experienced chefs add it directly to minced meat. After all, everyone knows that cold cuts made from chicken tend to be a little dry. This way your minced meat will be juicy and unique.

There is also a small list of products that can make your minced meat a real decoration:

Soaked white bread will make the minced meat denser and more pleasant in consistency;
Butter in the minced meat is the key to making potato casserole in the oven a tender and delicious dish that will remind you of its roots.
Grated cheese is another unexpected ingredient in minced meat that you shouldn't avoid. Agree, chicken and cheese dishes are much more appetizing than just meat dishes.
For those who like a lot of juice, you should pay attention to vegetables. Zucchini, potatoes, pumpkin and even an apple - all this can make a potato casserole not only satisfying and simple, but also very appetizing. For a kilogram of meat, two small apples will be enough for you.

And of course, a recipe for potato casserole with minced meat is not complete without the right spices. Which ones to use depends not only on which ones you prefer, but also, above all, on what type of meat you choose.

So, if your goal is a potato casserole with minced meat in a slow cooker, which would be made from beef, then it is best to get nutmeg and pepper.

Zira in combination with coriander - for those who prefer minced lamb. But pork casserole simply requires the addition of pepper, nutmeg and Worcestershire sauce, while minced chicken is ideal with turmeric.

But the question of exactly how much seasoning you need can be decided purely empirically. Not even the most seasoned chef can give you any advice here.

Before you cook a potato casserole in the oven and add minced meat to it, you should learn how to beat it correctly.

Otherwise, during heat treatment, the minced meat may fall apart, and you will be forced to eat mush, but an unpleasant and homogeneous product.

In addition, before adding the minced meat, to get the perfect potato casserole with mushrooms in the oven, you should let the minced meat sit in the refrigerator. You will need at least 30 minutes of time. That’s when the meat, spices and additives will become one, soaking in each other’s juices.

The best potato casserole recipes

If you have already studied the standard recipe, and potato casserole seems to you something mundane and simple, then you should study a few more equally easy, but much more piquant recipes.

Potato casserole with chicken

So, to make 4 servings of potato casserole, you will need:

250 grams of poultry fillet;
five large potatoes;
a glass of milk;
a glass of beans;
two testicles;
one hundred grams of cheese;
two spoons of butter;
spices.

How to cook in the oven:

First of all, you should rinse and soak the beans, then cook them until they are ready. Cook the poultry fillet until fully cooked.

To make mashed potato casserole, all you need to do is boil it in its jacket. Then you can prepare the puree, adding milk and butter, depending on your preferences. After all the preliminary steps, mix in the eggs and spices.

Place everything that is on a deep baking sheet, previously generously greased with oil. Place the poultry and beans on top, brush with butter and sprinkle with a large amount of finely grated cheese. Cook in a preheated oven. Our goal is the appearance of a golden brown crust. That's when she's ready.

Potato casserole with fish

To make a potato casserole with fish, you will need:

0.5 kg cabbage;
0.5 kg fish fillet;
one onion;
about 200 grams of cheese;
0.5 liters of fish broth;
one hundred grams of milk;
greenery;
vegetable oil;
lemon juice;
spices.

How to cook in the oven:

First of all, cut the onion and stew it in oil. After this, we cut the cabbage, first cut into long pieces. Simmer all this together with the onion for about seven minutes. Pour the broth into the preparation, then add all the spices. Next, put it together with the vegetables in a baking dish.

Next, wash the fish, dry it, pour lemon juice over everything, and cut into fairly wide strips. We spread this beauty on vegetables. Mix sour cream with milk, pour the sauce over the vegetables and sprinkle with cheese, previously grated on a fine grater. Bake in the oven for twenty minutes.

Note that potato casserole with fish in the oven will turn out very tasty if you sprinkle it with herbs before serving.

Potato casserole with meat and mushrooms

To make potato casserole with mushrooms, you will need:

three hundred grams of mushrooms;
250 grams of meat;
the same amount of potatoes;
one onion;
a couple of cloves of garlic;
butter and sour cream;
salt and spices;
greenery.

How to cook in the oven:

Chop the onion and fry it until tender in a regular frying pan.

We cook the meat and cut it into small pieces, this is not enough: we chop it in a meat grinder. After that, mix everything with onion and garlic. Boil the potatoes and prepare mashed potatoes, mixing with oil and spices.

Mix the mashed potatoes with minced meat, then mix all the ingredients with butter. Also, a mashed potato casserole in the oven cannot be without the right sauce. Pour the sour cream and cream dressing over our ingredients and bake in the oven.

Also note that potato casserole with cheese is served with herbs: dill and parsley.

Potato casserole is not only the easiest to prepare, but also allows you to experiment with the dish. Layers of different ingredients - fish, meat, cheeses or vegetables - are suitable for the potato base. Cooking can turn into a pleasant and exciting process, and you will be pleased with the result.

5 culinary secrets

The base is potatoes. You can use either raw or just boiled potatoes, as well as those left over from yesterday. Therefore, potato casserole in the oven is a good opportunity to save food for thrifty housewives.
For children and adults. The mild taste of mashed potato casserole will delight the youngest members of the family. Meat, fish or mushroom layers with a potato base will appeal to adults.
Pay attention to the cooking time. If you bake raw potatoes, pay attention to the temperature and time. They may differ from the suggested values in the recipe, since the potato slices come out to different thicknesses.
Beautiful crust. If you sprinkle cheese on top or use tomatoes, cover with foil to prevent it from burning.
Ready ingredients. To make the dish tasty and juicy, boil or fry the main ingredients in advance. All you have to do is place the almost finished dish in the oven to bake the binding component.

Classic potato casserole in the oven

Ingredients:

corn – 200 g;
sweet pepper – 1 pc.;
potatoes – 1 kg;
garlic – 1 clove;
spices, salt - 1 tsp each;
eggplants – 1 pc.;
breadcrumbs - to taste;
vegetable broth – 1.5 tbsp;
zucchini – 1 pc.

Cooking method:

Peel the potatoes, then wash and cut into pieces. Blanch in boiling water for about 10 minutes, then drain.
Wash the remaining vegetables, chop them into small slices, mix everything and add salt and spices.
Grease a baking dish with oil and place half the potatoes in it.
Next, distribute the vegetable mixture evenly.
Pour in a mixture of broth and chopped garlic.
Sprinkle with breadcrumbs and place in the oven.
Bake for about half an hour, setting the temperature to 200 degrees.

Potato casserole with chicken in the oven

The next version of potato casserole in the oven is distinguished by the speed of preparation, because the chicken included in the recipe is baked quickly. The meat of this bird does not even need to be fried first. You can take fillet, breast, or another part of the carcass, from which you just need to separate the pulp. A casserole with chicken and potatoes in the oven will help you out even in the event of an unexpected visit from guests.

Ingredients:

onion – 1 pc.;
sour cream – 150 ml;
Russian cheese – 70 g;
carrots – 1 pc.;
potatoes – 6 pcs.;
minced chicken – 400 g;
spices - to your taste;
vegetable oil – 2 tbsp. l.;
egg – 1 pc.

Cooking method:

Peel the carrots and onions, chop them, or use a grater.
Fry the vegetable mixture over low heat until golden brown.
After this, add the minced meat. Fry until done, seasoning with spices.
Peel and rinse potato tubers. Cook for about 15 minutes. until half cooked. Grind on a grater, then combine with sour cream, beat in the eggs.
Lightly grease the pan with oil, place the potatoes in the first layer, then the chicken and again the potatoes.
Bake for 20 minutes. at 180 degrees, then sprinkle with cheese, cook for another 10-15 minutes.

Potato casserole with cheese

Almost all potato casserole recipes use cheese. This results in an appetizing golden brown crust. The combination of these ingredients has a neutral taste, which can be easily shaded by adding various spices, for example, Provençal herbs, dill, ground ginger or coriander. In each case, a new potato and cheese casserole is obtained. One of the delicious options is presented in the recipe below.

Ingredients:

salt, spices - to your taste;
onions – 2 pcs.;
sour cream - 1 tbsp.;
egg – 2 pcs.;
hard cheese – 200 g;
vegetable oil – 1 tbsp. l.;
potatoes – 1 kg.

Cooking method:

Peel and rinse the tubers. You can leave the skin on young root vegetables. Next, cut them into thin slices about 2 mm thick.
Chop the peeled onion into half rings.
Beat the eggs, adding salt to them. Pour in sour cream, sprinkle with spices, stir.
Process the cheese into shavings using a grater.
Grease the bottom of the baking dish with oil, place a layer of potatoes, then onions and again potatoes.
Pour sour cream sauce on top and distribute grated cheese.
Place in the oven for about 40 minutes. at 180 degrees.

Potato casserole with fish in the oven

Another dish from a series of healthy and very appetizing dishes is potato casserole with fish in the oven. She will help you out when you no longer have any ideas on how to deliciously feed your family or guests at a holiday. And you won’t have to stand at the stove for long. Isn't this the perfect dish? Healthy, satisfying and very juicy. You can verify this if you use the recipe for this fish casserole.

Ingredients:

sour cream – 100 ml;
fish fillet – 500 g;
salt and pepper - to your taste;
egg – 2 pcs.;
potatoes – 7 pcs.;
onion – 1 pc.;
hard cheese – 100 g.

Cooking method:

Thinly cut the washed and peeled potatoes into slices, place them on an oiled baking sheet, sprinkle with salt and pepper.
Pre-defrost the fish, remove large bones. Next place on a baking sheet in the next layer.
Sprinkle with finely chopped onion.
Beat the egg with sour cream, add salt as desired, and pour this mixture over the food on the baking sheet.
Spread the last layer of cheese shavings.
Place in an oven preheated to 180 degrees. Keep for about 40 minutes.

Potato casserole without meat

Potato casserole without meat is lighter and less high in calories. It can be classified as one of the simplest recipes in the “quickly prepared” series. All the ingredients are simple and can be found in any housewife’s kitchen. The peculiarity of the preparation is that the potatoes are used raw, i.e. you do not have to spend additional time boiling them. You just need to grate the clonies and mix them with the rest of the recipe ingredients.

Ingredients:

egg – 2 pcs.;
dried greens – 1 tbsp. l.;
garlic – 2 cloves;
hard cheese – 100 g;
ground black pepper – 2 pinches;
salt – 2/3 tsp;
mayonnaise – 3 tbsp. l.;
potatoes – 7 pcs. medium size.

Cooking method:

Turn the cheese into shavings using a medium grater, and grate the garlic on the finest grater.
Mix half the cheese with the egg. Sprinkle with dried herbs.
Combine the remaining cheese and egg in another container, season with mayonnaise, add garlic.
Grind the potatoes using a medium grater. Add the cheese-mayonnaise mixture to it, stir, add salt and pepper.
Transfer the resulting mass to the bottom of the oiled pan. Spread the mixture of cheese, egg and herbs on top.
Place in the oven for 40 minutes, preheating it to 180 degrees.

Potato casserole like in kindergarten

Many housewives are familiar with this situation: after lunch or dinner, there are boiled potatoes or cooked mashed potatoes left over. In this case, potato casserole is a real salvation, a way to recycle food, turning it into a beautiful and tasty dish.

Mashed potatoes casserole has a delicate taste and cooks very quickly, so it is better to make it with pre-cooked or fried filling - minced meat, mushrooms, stewed cabbage, ham, boiled pieces of chicken breast or fish. The filling is placed between two layers of puree in a mold, the top of the casserole is brushed with sour cream to form a golden brown crust, and after half an hour of baking in the oven, the dish is ready.

You can also make a casserole from pieces of boiled potatoes. In this case, the potatoes need to be cut and laid in layers, with the filling placed between them. To prevent the casserole from crumbling and maintaining its shape, it is advisable to use a filling of eggs beaten with cream or sour cream.

To prepare a quick and inexpensive boiled potato casserole, you will need half a kilogram of boiled potatoes, two hundred and fifty grams of smoked-boiled sausage or ham, two hundred grams of cheese, three hundred grams of low-fat sour cream, one egg, a couple of cloves of garlic, salt, pepper. Boiled potatoes are cut into cubes, sausage or ham into thin slices, and cheese is grated. In a fireproof form, place a layer of potatoes, then all the sausage or ham, sprinkle with half the cheese, place the remaining potatoes and pour in a mixture of eggs, sour cream and crushed garlic. You should salt the filling carefully, because both smoked meat and cheese already contain a considerable amount of salt. Sprinkle the top of the casserole with the remaining grated cheese. The dish is baked very quickly, since all its components have already been subjected to heat treatment: the dish can be served to the table within half an hour.

Raw potato casseroles

If boiled potato casseroles are an ideal way to use up leftover food, then raw potato casseroles are completely independent dishes. Such dishes are prepared from potatoes, grated or (more often) cut into thin slices. Although this method of preparing ingredients increases the cooking time, the results are worth it.

Thanks to the long cooking time, the potatoes absorb the flavors of other ingredients and turn out especially tasty and juicy. The thinner the potato slices are cut, the faster the dish will cook and the more delicious it will be.

Sometimes grated potatoes are used to prepare the casserole. This casserole has a very delicate taste and is prepared relatively quickly. For five to six medium-sized potatoes, add one raw onion, a couple of raw eggs, three to four tablespoons of flour, salt and pepper. Minced meat with onions, salted or fried mushrooms, feta cheese, and pieces of boiled chicken in bechamel sauce are suitable fillings. It is only important not to use acidic foods for the sauce, such as pickles or fresh tomatoes, since the acid prevents the potatoes from boiling.

The potatoes should be grated on a coarse or fine grater, add onion grated on a fine grater, two raw eggs, salt, pepper and a few tablespoons of flour so that the mass is not too liquid. Half of the potato dough should be placed in a refractory form, greased with oil, in a layer of one and a half to two centimeters and the filling should be placed on top, for example, lightly fried minced meat with onions and champignons . Another layer of potato mass is laid on top of the filling, the casserole is brushed with sour cream using a pastry brush, and then baked in a heated oven for forty minutes to an hour. If desired, a few minutes before turning off the oven, you can sprinkle the casserole with grated cheese. This casserole is especially tasty when served hot, “piping hot.”

Spices and seasonings

The use of spices, which are selected depending on the type of filling, will greatly enhance the potato casserole.

Dill, garlic, nutmeg, cumin and black pepper go perfectly with potatoes. The easiest way, of course, is to use ready-made seasonings for potatoes, which are sold in any supermarket. However, the simple way is not always the best. Ready-made spice mixtures often contain preservatives and flavor enhancers; in addition, such mixtures make the taste of the dish standard. It is much more interesting to create spice mixtures yourself, using new seasonings each time. As a result, the dish will always have a slightly different taste and will never become boring.

Marjoram and thyme go well with meat and potato casserole. Coriander, ginger and turmeric will give the casserole an oriental flavor, and a mixture of Provencal herbs will give the aroma of France. Italian-style dried tomato casserole is unthinkable without basil and oregano, and the classic Russian taste requires the use of dill , parsley and onions.

I love potato casserole because this dish is tasty, filling, very easy to make and, most importantly, allows you to experiment with accompanying products. Almost all vegetables go well with potatoes, and mushrooms (even ordinary champignons) with grated cheese turn an interesting potato casserole into a beautiful holiday dish that everyone always likes

The simplest potato casserole is made from mashed potatoes and takes no more than 30 minutes to prepare. This cooking method always helps me out when I suddenly find out that guests are coming in an hour. The puree itself can be prepared in advance and frozen in the freezer, where it can be stored for several months and will always be fresh. You can defrost it in the microwave.

I've never done it. How long does it take to prepare potato casserole? I used to think that this was very difficult and time consuming. Although, I like to eat it, because when my mother cooked it for me as a child, in addition to potatoes, she put so many other things in it that now I can’t even remember all the ingredients. I only remember that there were bell peppers, mushrooms, cheese and something else.

In our family we prepare the simplest potato casserole, we buy a disposable foil dish and put the chopped potatoes in balls along with mushrooms and mayonnaise and onions, it turns out very tasty and simple, and most importantly there is no frying and no fatty sunflower oil. In general, all dishes that are baked are healthier than those fried in a frying pan.

For me, casserole is the taste of childhood. I still associate kindergarten with casserole, probably because we were often given it). I often cook it myself, since it is not difficult, satisfying, and not particularly expensive. My favorite thing to do is search for potato cauliflower casserole recipes. To add more tenderness to this dish, I use grated potatoes.

I love potato casserole with cauliflower, I love the combination of these two vegetables in a variety of dishes. I cook it every Sunday, it’s become something of a tradition for us. If anyone hasn’t tried it yet, I highly recommend it; I’m sure that later you’ll most often cook with cabbage. What makes it different from other cooking options is that the taste is much juicier.

The fastest hearty casserole is potato casserole. This dish can be eaten both hot and cold. I really like the Belarusian invention called "drachena". This is when grated potatoes are mixed with either lard or meat and baked in the oven. And the most important thing is that you can experiment with potato additives. Whoever loves what, let him put it in.

I like boiled potato casserole, I make it from leftovers, sometimes I cook too much and in the end no one eats it. But I don’t throw away the leftovers, but make this wonderful dish out of it, which no one refuses. I advise others to do the same; you can always prepare this delicacy from leftover puree, which takes no more than an hour.

This simple potato casserole is quick to prepare and contains only potatoes. You can add some other spices, but, to be honest, I’m not a fan of simplicity and spices)) Therefore, I usually add champignons or other mushrooms to the casserole. Egg yolk also goes well with potatoes, the main thing is not to put too much of it, otherwise the taste will be strange)

In our family we love all kinds of dishes cooked in the oven. I especially like the potato casserole with red fish. The salmon cooks quickly, so I cut it into large pieces and the potatoes into slices. I add the onion cut into half rings, salt and pepper and mix everything. Be sure to pour the mixture of eggs and sour cream into the oven. Sprinkle the semi-finished dish with grated cheese. It turns out very tasty.

I often cook this dish! The most delicious is a casserole of mashed potatoes with fried homemade minced meat. I put a layer of puree, then a layer of minced meat and again puree on top. I grease it with mayonnaise and sour cream sauce and sprinkle it with cheese. It’s very easy and quick to prepare, about 35 minutes, and the top is golden brown! But the sausage filling will ruin the whole taste, don’t experiment!

We have a lot of potatoes because we grow them ourselves, without any chemicals. Therefore, a casserole made from it is often on our table. I usually cook potato casserole in layers. I think it tastes better this way. I put traditional spices - parsley, dill, garlic. I especially use a lot of ground black pepper. I bake potatoes with different fillings, but more often with fried meat and onions.

Mashed potato casserole is usually a great success in our family. I cook it in two versions - either so that it is edible even for our two-year-old child (i.e., without spices, mushrooms and cheese, just mashed potatoes and shredded meat, usually chicken), or an “adult” version, where you can experiment with the filling and add spices (my husband, for example, likes it spicier).

Lenten potato casserole accompanied me throughout Lent. The dish is very satisfying, I added mushrooms, as well as a little sunflower oil and onions. The dish turns out to be very tasty. By the way, you can cook it with both raw and boiled potatoes. But I believe that raw potatoes are more beneficial, because raw potatoes retain vitamins, which is very necessary especially on fasting days.

Light potato casserole is my signature dish. I learned the recipe from my mother and happily spoil not only my family, but also my close friends. As a filling I add chicken breast (and as we all know, this is the most dietary meat), sometimes mushrooms, depending on my mood. I tried cooking it with fish, but somehow I didn’t really like it. So I returned to the traditional recipe!

In general, I really like to cook, especially in the oven. What I do best is potato casserole with salmon. The ingredients are not expensive, but the dish is very tasty, healthy and satisfying. You just can’t tear off your pets by the ears. Most of all, I like to cook from fresh potatoes, although it takes more time, but it tastes much tastier. You can't drag your family by the ears.

At home I often cook all sorts of delicious potato casseroles for dinner. It seems to me that there cannot be a specific recipe; there is huge scope for improvisation. So, almost all products go with potatoes; you can prepare a casserole from what is left in the refrigerator. It is also impossible to spoil potatoes; this vegetable is good in all forms. So you can make casseroles either raw or boiled))

I can say for sure that a delicious potato casserole is not so easy to prepare. Everything is important here - cooking technique, the right spices, temperature, time, and, of course, ingredients. I remember the first time I cooked it - I cut raw potatoes into layers, added minced meat, meat spices, and immediately put cheese and sour cream on top. And I didn’t even cover it with foil. As a result, the top was burnt...and the bottom was half raw. I also cooked according to the recipe. So it seems so - everything is simple, but any recipe requires your own ingenuity and head. Cooking deliciously is an art.

And I know the recipe for the easiest mashed potato casserole! Prepared in the oven. Lay out the pancake and put puree on one half. Top with chopped fresh champignons, onions, any herbs (dill, parsley). Cover with the other half and bake! Simple and very tasty. This way you can use leftover puree or if there are already dried pancakes left. After the oven they become softer)

Potatoes are generally an irreplaceable product! I can't imagine how you can do without it. Especially during Lent, this is the first dish. I often make potato casserole in the oven during this time. I also add mushrooms, onions, and spices to it. The dish is very simple to prepare, but filling and tasty. It can’t even be compared with regular boiled or fried potatoes.

But I don’t agree that this dish is classified as “simple”! Delicious potato casserole is a whole science. Even if you make it (casserole) from ready-made puree, it’s far from a fact that it will turn out delicious. If you overdo it or underdo it with spices and oil, you risk radically ruining the taste of the dish and all your work will go down the drain. So I would advise measuring seven times rather than hastily preparing something like this.

A very light, tasty, satisfying meal, and at the same time quite easy to prepare. When you don’t know what to cook for dinner for your family, or you simply don’t have time to stand at the stove for a long time, an original and simple recipe comes to the rescue. This light potato casserole is so easy to prepare that even the worst housewife can prepare it, and the whole family will lap up the deliciousness on both cheeks as if it were a culinary masterpiece.

This, in my opinion, is the most delicious dish you can make with potatoes. I cook potato casserole in the oven, it doesn’t take much time at all, and it’s eaten just as quickly because it turns out great! I usually pre-boil the potatoes, then grate them, but you can also use them raw, then it takes a little longer to cook, but it turns out a little juicier.

A very light, tasty, satisfying meal, and at the same time quite easy to prepare. When you don’t know what to cook for dinner for your family, or you simply don’t have time to stand at the stove for a long time, an original and simple recipe comes to the rescue. Potato casserole in the oven is so easy to prepare that even the worst housewife can prepare it, and the whole family will lap up the deliciousness on both cheeks as if it were a culinary masterpiece.

I love all kinds of casseroles, especially potato ones. I make them with meat, mushrooms and bacon. My family loves casserole with eggs and potatoes; I also sprinkle cheese and herbs on top. I also prepare this dish for holidays, and my guests also like it. Most importantly, it is prepared easily and quickly. I used to make this dish in the oven, but now I’ve adapted it in a slow cooker in the “baking” mode.

One of the first dishes that began my long love affair with home cooking was the simplest potato casserole with cheese. I find it especially tasty if the potatoes are fresh and raw. I love that potatoes can be combined with so many delicious seasonings, the flavors change subtly and the dish seems a little different every time.

Personally, I generally do not accept potato casseroles made from mashed potatoes or boiled potatoes; I only cook them with raw potatoes. Maybe it’s because of the oven that some people turn out either burnt or raw, but for me it’s always baked as it should be. I really like to experiment with fillings and spices, but I always top them with plenty of cream. The dish, of course, is simple, without any frills, but very tasty.

Of all the variety, my favorite is potato casserole on a grater. But it happens that there is mashed potatoes left, then there is no choice, I cook from it. As a filler, I can use everything that is available in the house, and in particular in my refrigerator. I keep it in the oven until a fried, crispy crust forms on top.

My children love potatoes in any form. And potato casserole in the oven is their favorite delicacy. I won’t say that I do it often, but sometimes on weekends. I always make it from raw potatoes and am too lazy to grate it. As for the filling, it all depends on your imagination. Sometimes the children themselves come up with what else to put in. I don’t know about others, but for me it doesn’t cook very quickly. About 50 minutes exactly, maybe it depends on the dishes.

A very light, tasty, satisfying dish, and at the same time quite easy to prepare. When you don’t know what to cook for dinner for your family, or you simply don’t have time to stand at the stove for a long time, this wonderful dish comes to the rescue. Potato casserole in the oven is so easy to prepare that even the worst housewife can prepare it, and the whole family will devour the casserole on both cheeks as if it were a culinary masterpiece.

There are many variations in the preparation of this unearthly treat; you can add or supplement with what ingredients and spices - in a word, experiment, as I do! And this dish has never turned out tasty. A quick, satisfying casserole - any good housewife should have a recipe for such a treat. Another advantage of this dish is that it is not a shame to serve at any table, just for dinner or for a holiday!

I love potato casserole! I especially like the variety in its preparation. There are so many different types... Potato casserole with red fish, cabbage and mushrooms. I personally like it best with mushrooms. It turns out very tender and tasty, especially if you add some spices and seasonings. My whole family just adores her.

There is also a lean potato casserole that can be prepared for those who are fasting, all the ingredients are of plant origin, and the meat is replaced with mushrooms. It is also well suited for those who are vegetarians or do not have the opportunity to buy meat, but can personally collect mushrooms in large quantities. This dish is easy to prepare with minimal effort.

I bought this dish in the homemade food section of a hypermarket, when I read the ingredients and saw that it used a thickener for potato casserole. After that, being very disappointed, I stopped buying, because this is just the name, when you cook at home, you don’t put any extraneous additives in it. Therefore, when buying in a store, look at the composition of the product.

In my opinion, the most delicious is the cheese and potato casserole. When I have the opportunity and time, I try to put several different types of cheese at once. The taste contrast is simply extraordinary, but this pleasure is not cheap) The main thing is not to put too much cheese. After all, the main ingredient of potato casserole is the potato itself)

The most delicious potato casserole is the one prepared with my own hands, and not only I, but also my husband and children think so. Among our relatives, this dish is often prepared and there is an opportunity to make comparisons. My dishes always taste more delicate, but every now and then they come across raw or burnt areas. I use chicken breast as a filling, which is a dietary meat.

A potato casserole without toppings is no good. Therefore, I always try to fill it to the fullest)) Some kind of meat, vegetables and even fruits. But it’s better not to get carried away with fruit, otherwise you’ll end up with something strange and not a potato casserole. I don’t really like adding eggs to it, but mushrooms are one of the best fillings for potato casserole)

Potato casserole without cheese has no right to life at all. On the contrary, it is better to add several varieties, and do it in layers. It’s a difficult method of preparation, but it will be very tasty, and for the sake of such a result, you can try. I love it when there is a crispy crust on top. The main thing is not to overcook the casserole in the oven so that it doesn’t burn.

My potato casserole does not bake, no matter what mode I set, I constantly encounter this problem. The middle of the dish remains damp; if I set it to the maximum setting, the bottom also burns. I tried changing the baking dish, it also didn’t help, so I’m going to buy a glass dish, maybe it will cook better in it and the heat will be more evenly distributed throughout the dish.

I have been making potato casserole with raw potatoes for years and it tastes much better than using already cooked potatoes. Once a friend gave me a treat, but I had a hard time finishing it so as not to offend her. Initially, everything must be raw, otherwise it tastes like a completely different dish. Just take my word for it and try to do as I advise you.

Potatoes are the second bread, no wonder they say so. You can prepare a huge variety of dishes from it. I love all dishes made from this wonderful product, like many of us, including simple potato casseroles. True, I’ve never made a casserole from raw potatoes and didn’t even know that such a thing existed, but now I’ll definitely try it. I'm sure it will be no worse than boiled.

There is also a French potato casserole, try making it, there are no exotic ingredients in it, so it is accessible to everyone. But I don’t give my recipe to anyone, because I brought it from Paris itself, the chef of one of the restaurants gave it to me personally. They don’t just give this to anyone, so don’t be offended by me.

I make potato casserole from raw potatoes, which makes them taste much better than using cooked potatoes. But not everyone can use my recipe, it is only for those who have good experience in preparing this dish. I think that even the restaurant version may be inferior to my taste.

Making potato casserole is a simple and very fun process. Besides potatoes, you can add a lot of things there. Almost any vegetables (so far I’ve only added bell peppers), some kind of meat and definitely eggs. I don't make casserole without them. The main thing is not to put too much - no more than two.

It's not such a problem to make potato casserole from raw potatoes without it being soggy. It is necessary to maintain a certain time at a stable set cooking temperature. I won’t name the specific time, because the duration depends on the vessel in which the dish is prepared and its thickness.

Not everyone makes this dish delicious; just knowing the recipe is not enough. Strict adherence to the technology for preparing potato casserole is necessary, otherwise it will turn out with a completely different taste. Those who say that they are indifferent to this culinary delight simply have not tried it in a well and tasty prepared form.

In contact with

Classmates

Many people have known such a dish as casserole since kindergarten. It can be both sweet and salty. Today I propose to take a culinary journey through time. In this article you will learn four simple oven baked potato casserole recipes. Prepare all four and choose the one you like best.

Potato casserole

Kitchenware: oven, baking dish, bowl, grater, shredder, foil, board, knife.

Ingredients

Step by step recipe

When serving, decorate the casserole with herbs.

Video recipe

In the video you will see how to make potato casserole.

Potato casserole with vegetables and chicken

Cooking time: 90 minutes.
Serving quantity: 8-10.
Calorie content per 100 g: 180 kcal.
Kitchenware: oven, baking tray or baking dish, two bowls, grater, board, knife.

Ingredients

Step by step recipe

Preparation

Making a casserole

Cut 300-400 grams of chicken meat into small pieces.
Cut the tomato into medium slices. Shred the bell pepper into strips.
Coarsely three 150 g of cheese.
Place a layer of potatoes on a baking sheet that is well greased. Lightly add salt.
Lubricate this layer with mayonnaise-tomato sauce.
Place a layer of chicken fillet pieces. Add a little pepper and salt. You can add any spices if you wish.
Then add slices of tomato and bell pepper. Again, add a little salt.
Cover everything with a layer of potatoes.
Salt, pepper, sprinkle with dried herbs and pour mayonnaise to your liking.
Place the baking sheet in the oven preheated to 200°C. Bake for about 40 minutes until the potatoes are done.
Ten minutes before the end, sprinkle the casserole with cheese.

Video recipe

Below is a video instruction for making potato casserole.

If you don't like tomatoes or bell peppers, then cook. The result will not disappoint you.

Grated Potato Casserole

Cooking time: 1 hour.
Serving quantity: 5-6.
Calorie content per 100 g: 124 kcal.
Kitchenware: oven, baking dish with a diameter of 26 cm, grater, 3 bowls

Ingredients

Grated potato casserole step by step recipe

Beat 1 egg.
Add 50 grams of grated cheese.
We also put a tablespoon of dill or other herbs there. Stir.
Beat 1 egg into the remaining cheese (50 g).
Place 2 medium cloves of garlic, grated on a coarse grater. Add 3-4 tablespoons of mayonnaise and stir.
Largely three 6 pieces of potatoes.
Place a mixture of cheese and mayonnaise in the potatoes. Add salt and pepper to your liking and mix thoroughly.
Grease the pan with butter and spread the potatoes evenly.
Pour the cheese and egg mixture on top.
Bake for forty minutes in the oven preheated to 180-190°C.

Video recipe

Watch a short video about making this casserole.