Casserole with mashed potatoes. How to cook potato casserole: recipes, ingredients, preparation

Any national cuisine has in its arsenal hearty, economical and simple casseroles - sweet, salty, spicy. They may be based pasta, cereals and of course, potatoes. The advantages of casseroles are countless: affordable products, quick cooking, simple recipes. Potato casseroles are also very varied - they can be based on boiled or raw potatoes or mashed potatoes.

The neutral taste of potatoes allows you to combine it with any meat, mushrooms, liver, vegetables, and dairy products. Casseroles can be prepared hearty or high-calorie, lean or meaty and fatty - you can please anyone. Pamper your family at least every day, replacing one filling with another and choosing seasonings. It is enough to put the food in a frying pan or mold and send it to the oven - and after a while the aromatic and tasty dish with a golden brown crust can be served.

Potato casserole - food preparation

Potato casserole has one wonderful property - you can use leftover food and thereby save money. For example, if you have boiled or mashed potatoes left over, a casserole is a real salvation. The filling can also be cooked and fried in advance. Minced meat or mushrooms, stewed cabbage, ham, pieces of chicken breast - the choice is simply huge. Place the filling between two layers of potatoes and spread sour cream on top to form a golden brown crust - this is enough to get a beautiful and delicious dish.

Boiled potatoes are also cut into layers, between which the filling is placed. The dish must be held together by the whole form, so to prevent it from falling apart, a filling of eggs mixed with cream and sour cream is used. Raw potatoes are grated or laid out in thin slices. Grated cheese provides additional piquant taste and the ability to retain its shape, but you don’t have to use it if you want to get a less calorie dish.

Potato casserole - the best recipes

Recipe 1: Potato casserole with minced meat

This family dish can be a wonderful dinner or lunch in a family with any number of people. The eggs loosen the dough and prevent it from turning into a large cutlet.

Ingredients: minced meat (let’s take beef, but pork is also quite acceptable, as well as mixed, 500 grams), potatoes (8-10 pcs.), onions (1 pc.), green onions, egg (2-3 pcs.), cheese (100-150 grams), flour (3 tablespoons), salt, pepper, sour cream (2-3 tablespoons), breadcrumbs (2-3 tablespoons).

Cooking method

Peel the potatoes and cook in salted water. Make puree and cool. Add eggs, flour, finely chopped green onions, and mix everything. Place some of the potatoes in a greased form. Half grated cheese pour on top, followed by minced beef, the other half of the cheese, and the remaining potatoes on top. Level the surface well and grease well with sour cream. Sprinkle breadcrumbs on top. Place the pan in the oven and bake the surface until golden brown. We take out their ovens and cover with a lid so that it stands and the layers “stick together.”

Recipe 2: Potato casserole with chicken

Chicken fillet It cooks very quickly, so you don't even need to fry it. Of course, you need to keep the mushrooms in the frying pan so that they release their juice and brown.

Ingredients: chicken fillet (2 pcs.), potatoes (6-7 pcs.), cream (1 glass), sour cream, flour, cheese (100-150 grams), salt, pepper, vegetable oil.

Cooking method

First, peel the potatoes and cut them into slices. Fry in vegetable oil until almost done. Boil the chicken fillet, cut into pieces, cool, cool. Fry the mushrooms in oil, then make the dressing: saute the flour in oil until golden brown, mix with sour cream, cream and pour into a frying pan. Simmer for 3-4 minutes. If the sauce turns out thick, add a little water, salt and pepper.
Place half of the potatoes in a fireproof dish, then a layer chicken meat, then a layer of mushrooms and the rest of the potatoes, fill the casserole with sauce, sprinkle with grated cheese on top. Place in the oven for 15 minutes at 190 degrees.

Recipe 3: Potato casserole with mushrooms

Some people believe that lean food simply cannot be tasty. But in the case of potato casserole, even they will lose ground. The combination of potatoes and mushrooms has been time-tested and is liked by both adults and children. This dish will satisfy you and fast days, but many will not give it up even in the near future. Despite the fact that there is no meat in our recipe, it is not entirely lean - we will add eggs and sour cream to it. If you want a monastery-style casserole, exclude these products. A hearty and inexpensive casserole is always wonderful.

Ingredients: potatoes (1 kg), mushrooms (1 kg), milk (400 grams), cream (100 grams), hard cheese (100 grams), sunflower oil (2 tablespoons), ground black pepper, salt.

Cooking method

Finely chop the mushrooms and onions and fry them in vegetable oil. Stir and keep on fire for about 10 minutes, add salt and pepper. Peel the potatoes and cut into thin slices. Beat eggs with milk and cream. Add cheese, pepper and salt, mix. Grease a frying pan with butter, layer half of the potato slices and mushrooms. Top layer Place the potatoes in a checkerboard pattern and fill with a mixture of eggs and milk. Bake in the oven for about an hour at 220 degrees.

Recipe 4: Potato casserole with tomatoes and pork

The pork takes longer to cook than all the other ingredients, so we'll fry it briefly in a pan first. You also don’t have to boil the potatoes, just cut them into very small slices.

Ingredients: potatoes (600 grams), onions(2 pcs), tomatoes (half a kilogram), pork fillet (400 grams), butter (2 tablespoons), salt, pepper, thyme, cheese (100 grams), sour cream (half a glass).

Cooking method

Cut potatoes, onions, tomatoes into pieces. Divide the fillet into several thin slices and preheat the oven. Fry the meat in a frying pan on each side, remove, salt and pepper. Grease a baking sheet with oil and lay a layer of potatoes, then lay out the pork, again potatoes, tomatoes and onions. Sprinkle salt and pepper and seasonings on top. Mix the egg with cheese and pour over the casserole. Bake in the oven for 15 minutes. This casserole is served with any salad.

Recipe 5: Potato casserole with salmon

If we consider the combination of “potatoes and fish,” salmon is rightfully considered the most successful. However, in the store they mainly sell salmon under the name salmon, which, in general, is not bad at all, since salmon also goes well with potatoes. Delicate fish and chips can take their rightful place on restaurant menus. In addition to salmon salmon fish include taimen, some types of trout, pink salmon, chum salmon, sockeye salmon, and so on. You can also take cheaper fish: cod, sea bass. The potatoes should be left slightly undercooked to prevent them from falling apart when cut.

Ingredients: potatoes (800 grams), salmon fillet (600 grams), cream (125 grams), grated cheese (80 grams), eggs (2 pcs), garlic (2 cloves), butter(2 tbsp.), greens, dill, salt, pepper.

Cooking method

Wash and dry the fish fillets with a towel. Cut into slices half a centimeter thick, sprinkle lemon juice. Boil potatoes in their skins for 15-20 minutes. Drain the water and peel the skin. Chop the garlic, green onions, fry a little in oil in a frying pan. Preheat the oven, grease the pan with oil. Cut the potatoes into slices, place them in layers, alternating with fish fillet. Season with salt, seasonings and onions and garlic. Beat eggs with cream and chop finely. Add cheese and dill. Season with salt, pepper, and sauce over the casserole. Bake the butter pieces on top for 15 minutes. If the basis is taken from raw potatoes, cut it into pieces and place it in one layer on a baking sheet.

Potato casserole can be enhanced with spices. You need to select them depending on the type of filling. An excellent addition to the base - green onions, garlic, cumin, nutmeg, pepper. Ready-made seasonings for vegetables and potatoes are sold in any grocery store, but the content of preservatives and flavor enhancers makes these seasonings standard.

Making a bouquet of spices yourself is much more interesting. This way the dish never gets boring and has a slightly different taste. You can add ginger, marjoram, and thyme to meat casserole. Coriander and turmeric give an oriental flavor; France is reminiscent of a mixture of Provençal herbs. Italians cannot imagine their table without basil and oregano. Well, for Russian tastes - dill, parsley, onion. Create your own flavor of potato casserole and let your dish be delicious!

A little about potatoes

2008 UN announced International Year potatoes. Experts still believe today that this high-yielding crop is a product of the future. It was potatoes that helped stop the scurvy epidemic in Europe. The main reason The disease is a deficiency of vitamin C. With the systematic consumption of potato dishes, the body is fully saturated not only with vitamins C and starch, but also with a huge number of organic and inorganic compounds.

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 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 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.

Make it for yourself and your family 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 deprived of all juice;

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.

Potato casseroles are popular among housewives. How could it be otherwise, because preparing them is as easy as shelling pears, especially if you take raw potatoes. Add minced meat or fish, mushrooms or any vegetables to it, sprinkle with cheese and into the oven. And after 40 minutes you can serve ready dinner. We will offer 4 recipes for potato casseroles made from raw potatoes, each of which has its own taste.

Potato casserole with minced meat in the oven

A casserole with raw potatoes and minced meat can be prepared in several ways, for example, cutting the potatoes into slices or grating them.

Products:

2-3 potato tubers;
300 g minced meat (any kind);
1 piece onions;
100 g cheese, such as Parmesan;
spoon of mayonnaise;
1 tomato;
2 eggs;
seasonings of choice (paprika, marjoram, oregano);
ground black pepper, salt to taste.

Raw potato casserole with mushrooms, cheese and garlic

This potato casserole recipe comes together in literally minutes. This casserole is eggless, but the cheese prevents the mixture from falling apart and it turns out very tasty. You can use processed cheese, but with Adyghe the taste is more piquant.

Products:

500-600 g potatoes;
300 g fresh mushrooms(can be frozen);
2 packs of processed cheese or Adyghe;
200 g hard cheese;
vegetable oil for frying;
spices as desired;
black pepper and salt.

Step-by-step cooking recipe:

We start with the main ingredient - potatoes. We clean it, wash it, grate it and squeeze out the juice.
By the way, it’s easy to get rid of excess liquid if you put the grated potatoes in a colander and lightly press them with your hand.
Next up is mushroom filling for casserole. You can take any mushrooms you like, not only fresh, but even pickled. It is advisable to boil fresh mushrooms for 10 minutes and rinse under water. Then chop the mushrooms and add salt.
We grate the cheese and divide the mass into 2 parts: for the potatoes and for the filling.
Add herbs, spices, salt and half the cheese to the squeezed grated potatoes. Mix, separate the third part, put the rest in a frying pan greased with oil. We make small sides for the filling.
Fill the cavity with chopped mushrooms mixed with the second part of the cheese, place the rest of the potatoes on top, lightly press them with a spoon.
Close the frying pan with a lid and place it on the stove. First, keep the heat on medium so that the excess moisture evaporates, then reduce it and cook for 15 minutes, but make sure it doesn’t burn. Then turn the casserole over and fry on the other side. Serve slightly cooled.

Raw potato casserole with mushrooms

Products:

4 potatoes;
1 carrot;
200 g fresh mushrooms;
4 eggs;
100 g cheese;
1 glass of fat milk;
1 cup chopped green onions;
2-3 cloves of garlic;
pepper and salt.

Step-by-step cooking recipe:

Chop the green onions and fry in oil, mix with chopped boiled eggs, add salt and pepper to taste.
We clean the mushrooms, chop them finely and fry them in oil. Grate the carrots into small pieces and fry them in oil. Mix fried carrots with mushrooms.
Peel and cut the potatoes into circles.
Take a casserole dish, grease the bottom and walls with oil or cover it with oiled baking paper, lay out a thin layer of potato mugs, salt to taste, sprinkle with grated cheese and chopped garlic.
Next, add a mixture of mushrooms and carrots.
Place a layer of potatoes again and sprinkle with cheese.
The next layer will be eggs with fried onions.
Now prepare the filling: beat the milk and eggs, add salt to taste and pour into the casserole.
Place in the oven preheated to 190 degrees and bake for 60 minutes. Serve warm, although it is very tasty when cooled.

Potato casserole with raw potato slices and pollock

Products:

800 g potatoes;
600 g pollock fillet;
120 g cream,
100 g grated cheese,
2 raw eggs;
2 cloves of garlic,
2 tbsp. butter;
green onions;
salt, pepper

Step-by-step cooking recipe:

Wash the pollock fillet and dry it with a towel. Next, cut the fish into small slices, about 5 millimeters each, pepper, salt and sprinkle with lemon juice.
Lightly fry green onions and garlic in oil.
Peel the potatoes and cut them into thin slices.
Turn on the oven to warm up. Take a baking dish, grease the bottom and sides with oil.
We lay out the potato slices as the first layer, add a little salt, then add pollock fillet and fried green onions with garlic, then again add a thin layer of potatoes.
Sprinkle with salt and pepper to taste and pour over beaten egg and cream sauce. Place a few pieces of butter on top. Place the casserole in the oven for 20 minutes.

Original message Recipes_dishes
Now you can make casseroles every day for 2 whole months)))) But seriously, thank you very much!!!
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The best gratitude is adding an entry to the quote book :)

Potato casserole is a traditional dish that has many varieties, so it never gets boring. Even the most inexperienced person can easily cope with the preparation of this dish. experienced housewife, because it is almost impossible to spoil a potato casserole using good quality products.

Advantages of casseroles

It is no coincidence that various casseroles occupy a place of honor in the cuisines of many nations. Casseroles have many advantages: they are usually prepared from available ingredients, do not require time or special skill, are satisfying and invariably tasty. Potato casseroles are also distinguished by their great variety: they can be prepared from mashed potatoes, boiled, fried and raw potatoes, adding various fillings and spices to obtain a tasty and original dish.

Thanks to their neutral taste, potatoes go perfectly with various types meat and poultry, with fish, vegetables, mushrooms and dairy products.

Thus, you can pamper yourself with homemade potato casseroles every day, just by changing the fillings and seasonings. From a huge number of recipes, everyone can choose a hearty or low-calorie, lean or light version of potato casserole.

If the taste of the prepared dish is important to consumers, then chefs value potato casseroles primarily for their ease of preparation. Unlike many other dishes, casseroles are prepared almost independently - you just need to place the prepared products in a frying pan or refractory baking dish and put them in the oven, so that in an hour and a half you can serve a fragrant and tasty casserole with a golden brown crust.

Boiled potato casseroles

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 is different 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 bakes very quickly, since all its components have already been cooked heat treatment: The dish can be served in 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, and salted or fried mushrooms, and feta cheese, and pieces of boiled chicken in bechamel sauce. 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 one. holiday dish which 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 freezer, there it can be stored for more than one month 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 I was there bell pepper, 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 have the same association with casserole kindergarten, probably because they gave it to us often). 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 like potato casserole with cauliflower, I love the combination of these two vegetables in the most different 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 It 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 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. I add it as a filling chicken breast(and as we all know, this is the most dietary meat), sometimes mushrooms, depending on the 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 things for dinner delicious casseroles with potatoes. 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. Sliced on top fresh champignons, onion, any greens (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 hard 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 out raw potatoes and I'm too lazy to rub 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 there is no shame in serving it to 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 Lenten potato casserole that can be prepared for those who are fasting, all the ingredients are there plant origin, and 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... large quantities personally collect mushrooms. 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 have a more delicate taste, 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 stuff it according to full program)) 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. We must endure 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.