Potato casserole: a variety of options

→ Potato casserole: a variety of options

picture - Potato casserole: a variety of options

Potatoes are included in the daily diet of any average citizen of our country, and to prepare it as food, and not to consider, but there are still among them the most outstanding. One such wonderful potato dishes are potato casserole, which we'll talk.

These casseroles are found in the kitchens of various European countries: French, Italian, Swedish, Spanish, and, of course, our native - Russian cuisine. When was first prepared casserole, hardly anyone can say that our ancestors began to experiment with cooking potatoes in the 18th and 19th centuries, when the roots began to spread "gardens" of the country, obviously, once in the same century and was invented first casserole of potatoes.

Today casserole of potatoes as popular as fried and stuffed potatoes. This delicious dish can be served as a side dish or as a main dish if you add meat, fish or anything else - it all depends on taste. In addition, these casseroles can be made even on the holiday table, so you can get quite a fair conclusion: the casserole of potatoes - this dish on all occasions, it is always hearty, delicious, cook it easily, if desired, it can be beautifully designed and submitted at the festive meal, or just to cook your favorite foods in any normal day.

The principle of making any potato casserole is simple:

  • Decide what will be cooking potatoes - options: any ground meat, fish, some vegetables, mushrooms, cheese;
  • Cut all ingredients into thin slices and place in layers in a baking dish, usually for casseroles with "filling" the potato is used as the first and the last layer;
  • Pour the pie filling;
  • Place the form in the oven and bake the dish until tender.

Special attention should be dressing for potato casseroles. Most often, such as refills are eggs, beaten with milk or cream, or sour cream, and mayonnaise sauce, mixed with spices and a little water. For the preparation of these casseroles in principle use any not too thick sauces - the main thing is that the ingredients are well combined with each other.

All potato casserole, which regularly prepare our hostess, can be divided into two large groups: sliced potatoes and potatoes, crushed in puree. Both options are delicious and provide a lot of possibilities when drawing up and submission, and therefore they are prepared equally often. There are also, but rarely, options casseroles, for which the potatoes RUB on a grater. With regard to casseroles, mashed potatoes, they are often called potato cakes, because in this case the potatoes as the dough surrounds the filling on the top and bottom as in the usual pies.

In the preparation of potato casseroles, there are no special tricks, there is only very slight, but it is a logical nuances.

How to prepare a delicious potato casserole

  • Before you assemble the casserole of sliced or crushed in puree of potatoes necessarily lubricate the form in which to prepare the dish, butter or vegetable oil;
  • Keep in mind - the pie higher, the longer it will need to cook, don't do too high casseroles, otherwise the potatoes on the bottom and the top can burn or perenositsa, and inside closer to the filling to remain wet;
  • To heighten the appetite for a few minutes before baking sprinkle the potatoes with grated cheese, however, it should be noted that it significantly increases the caloric content of the food;
  • If the filling is used with fish or ground meat or fillet, they should before forming the casserole, bring to soft or cooked;
  • To the casserole turned out flavorful and juicy, always water them with sauces, with full evaporation sauce you can pour in the baking process.

Casserole of potatoes is perfect for lunch or dinner, they will gladly tucking both children and adults. And options for their preparation so that you can make a casserole for even the most demanding taste.

The recipe for the meat and potato casserole with minced meat

picture - Potato casserole: a variety of options

You will need: 500 g beef (chicken/mixed) minced meat and potatoes, 300-400 ml dark beer, 2 onions, 1 bunch parsley, 2 tbsp. oil, ground black pepper, salt.

How to cook potato casserole with meat. Preheat oven to 200 degrees, grease a baking dish, clear, polyolefine chop the onion, thin slices to slice the peeled potatoes. Put the minced meat in a pan with heated oil, fry onions, and then reduce the heat to moderate, put the minced 15 minutes to Put half of the potatoes in the form, put the minced meat with onions, cover with the remaining potatoes, pepper and salt, pour the entire beer or a half of beer (the rest you will need to add when baking). Cover the potatoes with foil tightly to press it, bake so 15-25 minutes, then the foil to remove the potato from the top flushed, and bake for another 15 minutes. Before serving, casserole sprinkle with chopped parsley.

Replacing the meat with fish or mushroom, you can make a lighter version of this casserole. Also, meat, fish, chicken or mushrooms, you can use sliced, not only in the form of meat. Chopped the ingredients for the filling also need to fry and cook the same amount of time, and when fighting, you can add any spices and seasonings to taste.

As noted, potato casseroles, can be cut to use in the form of puree or even RUB on a grater - every option is good in its own way and makes casseroles certain flavours.

Recipe potato casserole with bacon

picture - Potato casserole: a variety of options

You will need: 500 g potatoes, 150 g of bacon, 2 onions, 1 Bay leaf, 2 tablespoons butter, melted salt.

How to make potato casserole with bacon. Cut the bacon into cubes, put in a pan and 7 min fry until Browning, peel, onion, finely chopped and add to the bacon, cook still 8 minutes peel the potatoes and grate to RUB, stir fried ingredients, seasoned with pepper and salt, other seasonings to taste. Put the mixture into a mold greased with butter, sprinkle with crumbled Bay leaf, place in a preheated 180 degree oven, bake for one hour. Before serving, drizzle the melted butter pudding, served hot.

Recipe potato pudding-pie with chicken, corn and cheese

picture - Potato casserole: a variety of options

You will need: 400 ml milk, 200 g canned corn, 150 g of grated cheese, 50 g of broccoli, 40 g butter, 1 kg of large fries, 4 chicken fillets, 1 stalk leeks, 2 medium carrots, 1 tbsp. flour, salt.

How to cook potato casserole with cheese and chicken. Clean all the vegetables, 2-3 parts cut each potato, carrots in half, inflorescence disassemble broccoli, cut into slices white part of leek, put the potatoes in a pot, pour boiling water and salt, bring to the boil 20 min boil. Rinse and Pat dry chicken, separately, boil together with all the vegetables, Bay cold water (750 ml) and proverif after boiling for 25 minutes on low heat, covered, adding some salt and pepper. With ready-made chicken pour 300 ml of the broth, remove the chicken, cut into cubes, vegetables and the liquid remaining in the pan, grind to a smooth puree using a blender. Half of butter put in a saut pan, heat, add the flour, fry it for 1 min, then gradually pour 300

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