Casserole with boiled potatoes. Potato casserole in the oven: recipes for potato casseroles with minced meat and more. Potatoes with minced chicken baked in a slow cooker

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 over 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, and 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 kind of, most often, 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, it’s better to not only rinse any other type first, but also boil it 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;
• salt, ground pepper;
• 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.

After the golden crust appears, add the mushrooms to the pan, don’t forget to add salt and pepper, fry for another 10 minutes, and then remove from the stove.

At this time, the potatoes are cooked, we cut them into thin circles or strips, as you like, and then put half of them in the first layer in a baking dish. Grate the cheese into a separate plate, mix the sour cream with spices and grease the first layer of potatoes with it.

The next layer is mushrooms and onions, lay them out and lightly press them onto the potato base, and then grease them again with sour cream and spices. Then lay out the remaining potatoes, sprinkle cheese on top and place the dish in a preheated oven for half an hour at 180°. When the time is up, the casserole is ready, bon appetit!

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:

1. 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.
2. 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.
3. 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.
4. 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:

1. Prepare a strong puree from the potatoes so that there are no lumps, you can beat them with a mixer.
2. Boil the fillet or leg, adding just a little salt. Cool and separate the meat if we had a leg.
3. Heat the coarsely chopped onion in oil until transparent.
4. 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.
5. 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.
6. 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.
7. Preheat the oven to 250 degrees, place the molds on a baking sheet and bake until golden brown.
8. 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:

1. First of all, let's boil the mashed potatoes. Fry finely chopped onion and chopped garlic clove in oil.
2. If desired, you can replace the ham with any sausage products; cut it into cubes.
3. Grate the cheese on a coarse grater.
4. Mix the eggs with sour cream; just beat lightly with a whisk.
5. 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.
6. 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:

1. We prepare mashed potatoes in the usual way, trying to make it thick and without lumps.
2. 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.
3. 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.
4. 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:

1. Soak the lentils for 10 hours in advance.
2. Boil the potatoes until tender. Pour the broth into a separate bowl and add milk.
3. Add butter and half a glass of broth. Mix the mixture well and beat.
4. For the filling, prepare minced lentils. To do this, grind the washed lentils in a blender.
5. 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.
6. 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.
7. Bake in an oven preheated to 200 degrees for about 35 minutes, sprinkle grated cheese on top and cook until golden brown.
8. 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:

1. Boil the potatoes and prepare mashed potatoes.
2. Fry the onion, cut into cubes, until transparent.
3. 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.
4. 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.
5. 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 puree from various vegetables to the potatoes.

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.

Potato casserole is not only the easiest to prepare, but also allows you to experiment with the dish. The potato base can be layered with different ingredients - fish, meat, cheeses or vegetables. Cooking can turn into a pleasant and exciting process, and you will be pleased with the result. Let's look at how long it takes to prepare a casserole with boiled potatoes and how to make it!

5 culinary secrets

1. 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. With boiled potatoes the dish will cook faster.
2. For children and adults. Boiled potatoes can be used to make a dish for children. 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.
3. 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 at different thicknesses.
4. Beautiful crust. If you sprinkle cheese on top or use tomatoes, cover with foil to prevent it from burning.
5. 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.

Quick classic potato casserole in the oven

Following the step-by-step recipe, prepare a quick and tasty casserole (as in the photo). It can be used as a stand-alone dish or as a base for other casseroles, experimenting with different ingredients as an addition.

You will need:

• potatoes - 500 g;
• butter - 25 g;
• cream - 150 g;
• sour cream with a fat content of 10-15% - 50 g;
• garlic - 1 clove;
• salt.

Cooking step by step

1. Peel the potatoes and garlic.
2. Cut the potatoes into slices and chop the garlic thoroughly.
3. Grease the pan or line it with special paper to prevent it from burning. Rub with garlic.
4. Place a layer of potatoes in a baking dish, then a little garlic mass.
   Make several layers like this.
5. Fill everything with cream. Spread sour cream on top and arrange pieces of butter.
6. Baking time in the oven is one and a half hours at 200 degrees.

Ovens can vary in temperature, so you need to monitor the readiness of the dish. Wait for the cream to be absorbed and the top to brown slightly.

Nourishing recipes

With meat or minced meat

Meat of medium fat content is suitable; if it is dry, then take more cheese and add vegetables. Minced meat would be an excellent solution - it cooks faster and the casserole comes out more tender. Add spiciness or spiciness to the meat using ground black pepper or a mixture of spices.

You will need:

• potatoes (raw) - 500 g;
• pork - 200 g;
• onions - 1 pc.;
• beef - 200 g;
• cheese - 150 g;
• sour cream - 100 g;
• greens - a pinch;
• salt.

Preparation

1. Finely chop the meat, onions, and herbs. Use a blender or meat grinder to make minced meat. Add pepper and some water.
2. Grate hard cheese.
3. Peel the potatoes, cut into round slices of small thickness.
4. Place a layer of potatoes in a baking dish, brush with sour cream, add a layer of cheese, then more potatoes, then minced meat.
5. Repeat this sequence several times. Leave the potatoes as the final layer to ensure a nicer appearance.
6. Place in the oven for 50 minutes, temperature - 200 degrees.

Dietary with chicken breast

The recipe for potato casserole in the oven is not only tasty, but also high in calories. However, for lovers of healthy eating, there is a dietary option - using chicken breast.

You will need:

• potatoes - 500 g;
• white chicken meat - 300 g;
• chicken broth - 200 ml;
• eggs - 2 pcs.;
• butter;
• salt.

Preparation

1. Boil the white meat, cool and chop finely.
2. Cook the potatoes in their jackets, peel them and cut them into squares.
3. Stir the eggs and broth until smooth.
4. Place the solid ingredients in a baking dish, then pour in the prepared egg-broth mixture.
5. Cook at 180 degrees for 1 hour.

Cheesy

Includes 3 types of cheese and is a big hit with kids.

You will need:

• potatoes (raw) - 500 g;
• liquid processed cheese - 100 g;
• hard cheese - 100 g;
• parmesan - 25 g;
• oil, salt.

Preparation

1. Peel several medium-sized potatoes and rinse. Cut into round slices of small thickness.
2. Grate the hard cheese and Parmesan into a deep and capacious bowl to make mixing easier later.
3. Add processed cheese to the cheeses and mix thoroughly.
4. Salt the potatoes and mix with half of the prepared mixture.
5. Grease a baking dish or line the bottom with cellulose baking paper.
6. Place potatoes in it.
7. Place the remaining cheeses on top and distribute evenly.
8. Set the oven temperature to 160-180 degrees and cook the dish for an hour. Serve hot.

Mushroom

For this option, you should use porcini mushrooms or chanterelles. Almost 50% of the casserole consists of mushrooms, so it is better to take fresh, canned or frozen will not work.

You will need:

• potatoes - 500 g;
• mushrooms - 500 g;
• cream - 100 ml;
• parmesan - 100 g;
• butter;
• black pepper and salt.

Preparation

1. Boil the potatoes in their jackets, peel them.
2. Wipe and clean the mushrooms.
3. Cut the potatoes and mushrooms into slices about 3 mm wide, but not finely.
4. Grease the baking dish.
5. Place several thin layers of potatoes, mushrooms and Parmesan cheese. Sprinkle each layer with 1 tbsp. l. cream, and place pieces of butter between them.
   You can go slightly beyond the height of the dish, because the casserole will settle during baking.
6. The last layer is potato. Pour cream over it and sprinkle with grated cheese.
7. Cover with foil and place in the oven. Cooking time - 1 hour at 180 degrees.

Now you know how to cook potato casserole in the oven. This dish can be easily made by both an experienced housewife and someone new to the kitchen. And the family will be guaranteed a hearty and tasty lunch or dinner.

Meatless potato casseroles can be a wonderful hearty lunch, dinner or even breakfast. Each country has its own interesting and very tasty recipes for this dish, which will help diversify the family menu. For the holiday table, you can prepare more sophisticated potato casseroles without meat. Recipes with photos are presented on many culinary sites or in groups on social networks. So everyone can choose a casserole recipe to suit their taste.

How to replace meat and where to cook it

Mushrooms are often used instead of meat in potato casseroles. You can also cook it with vegetables or even with cereal. The imagination of housewives does not dry out and offers new options. Traditionally, potato casserole is prepared in the oven, but with the advent of the multicooker, you can increasingly find recipes just for it. Meatless potato casserole in a slow cooker has a rich taste and stunning aroma, as all the smells are preserved. Recipes for the oven are also suitable for the slow cooker. You just need to keep in mind that all multicookers, like ovens, are different, and the cooking time may vary in different models.

Mushroom and cheese casserole

This casserole always helps out when there is a lot of mashed potatoes available after the holiday, but no one wants to eat it anymore. And they will eat it with pleasure in such a dish. This simple casserole requires the following ingredients:

• hard cheese - 200 g;
• fresh mushrooms (champignons) - 400 g;
• mashed potatoes - 1 kg;
• chicken eggs (boiled) - 3 pcs.;
• sour cream - 300 g;
• vegetable oil.

Fry coarsely chopped mushrooms in vegetable oil. Place mashed potatoes in an even layer on the bottom of the baking sheet, and sliced ​​eggs on top of it. Then spread half the sour cream, then evenly distribute the layer of fried mushrooms and brush again with the remaining sour cream. Sprinkle grated cheese on top of the casserole and place the resulting dish in the oven, heated to 220 °C. Cooking time is approximately 20 minutes until browned.

Potato casserole with herring

The presented casserole is perfect when you really want baked potatoes and herring. You can combine your desires in one dish. For the casserole you will need:

Peel the potatoes and cut into slices very thinly. Separate the fillet from the herring and cut into small cubes. Place potatoes and herring in layers on a baking sheet (pre-grease with oil) so that the last layer is potato. Mix one hundred and fifty grams of cream with the yolks, pepper the resulting mixture and pour on top of the potatoes and herring. Spread chopped butter on top. Bake in the oven at 180°C for about an hour.

Separately prepare sour cream sauce. Mix the remaining cream with sour cream, finely chopped onion and parsley. Salt the finished sauce and add pepper to taste. Serve the sauce with the hot casserole.

Potato casserole with rice

Potato casseroles without meat with cereals are prepared less often than with mushrooms or fish, but they are also present in the family diet. Such dishes turn out to be satisfying, and even a small casserole can feed a fairly large family. For two small portions of this casserole you need:

Make a puree with milk, one egg and half the butter. Also boil the rice until half cooked, chop the prepared herbs, sauté the onion, boil and chop the egg. Mix everything except the puree.

Place half of the prepared mashed potatoes on the bottom of a greased frying pan, and top with the rice filling, and then mash again. Drizzle with sour cream. Potato casseroles without meat are baked in the oven or slow cooker. This version of the casserole needs to be kept in the oven until a golden brown crust forms.

with bacon

For the holiday table, you can also prepare potato casseroles without meat. If you add bacon to the dish, the casserole will acquire a wonderful aroma, and you can pamper not only yourself, but also your guests. For this dish you will need:

• Chicken eggs - 4 pcs.
• Potatoes - 900 g.
• Bacon - 120 g.
• Milk - 250 ml.
• Onions - 1 large head or 2 small ones.
• Salt, nutmeg, pepper to taste.

Cut the bacon into small cubes, cut the onion and potatoes into thin slices in the same cubes. Separately, mix milk, eggs and spices, beat lightly with a whisk. Prepare the pan by greasing it with oil, place in thin layers of potatoes and bacon and onions, fried in oil (reserve a little bacon for sprinkling). After filling the mold, pour the resulting workpiece with a mixture of milk, eggs and spices. Place in the oven for forty minutes. After the time has passed, sprinkle the finished casserole with the remaining bacon (you can add grated cheese) and return to the oven until browned. Potato casserole without meat in the oven turns out juicy and aromatic.

Ingredients

• 1 onion;
• 600 g of any minced meat;
• salt - to taste;
• 2 teaspoons khmeli-suneli;
• 10–12 potatoes;
• 300 ml milk;
• 1 egg;
• 150 g hard cheese.

Preparation

Cut the onion into small cubes and sauté in hot oil. Add the minced meat and fry, stirring, until the meat is cooked. Add salt, pepper and half the khmeli-suneli and stir.

Cut the peeled potatoes into thin slices. Whisk milk with egg, salt and suneli hops. You can use other seasonings to suit your taste.

Grease a baking dish with oil. Place half the potatoes on the bottom, spread the minced meat on top and cover with the remaining potatoes. Pour over the milk mixture and sprinkle with grated cheese.

Cover the pan with foil and place in an oven preheated to 180°C for about 40 minutes. Then remove the foil and bake for another 10-15 minutes to coat the cheese.

Ingredients

• 8–10 potatoes;
• 4 tablespoons butter;
• 4 tablespoons flour;
• 360 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 250 g hard cheese;
• a little vegetable oil.

Preparation

Place the potatoes in boiling water and cook for 20–25 minutes until almost done.

Melt butter in a saucepan over medium heat. Add flour and cook for a couple of minutes, stirring with a whisk. Pour in the milk and, stirring, cook for 2-3 minutes until thickened.

Remove the sauce from the heat, add salt, pepper and 200 g of grated cheese. Stir until smooth.

Peel the cooled potatoes and cut into thin slices. Place a third of the potatoes in a greased pan. Season with salt and pepper and pour over some of the cheese sauce. Make two more layers in the same way. Sprinkle with the remaining grated cheese and bake for 20–25 minutes at 180°C.

Ingredients

• 2 onions;
• a few tablespoons of vegetable oil;
• 300 g champignons;
• 5–6 potatoes;
• salt - to taste;
• ground black pepper - to taste;
• 150 ml low-fat cream;
• 50 ml milk;
• 1 tablespoon flour;
• 2-3 teaspoons potato seasoning;
• 100 g hard cheese.

Preparation

Cut the onion into small slices and lightly fry in a frying pan with hot oil. Chop into thin slices or large pieces. Add them to the onions, stir and cook until the liquid has evaporated.

Meanwhile, cut the peeled potatoes into cubes. In another frying pan, heat the oil and fry the potatoes until almost done.

Season the mushrooms with salt and pepper, pour in the cream and milk, add the flour and mix thoroughly. Bring to a boil and cook, stirring, for a few more minutes.

Place the fried potatoes in a baking dish and sprinkle with seasoning. Place mushrooms and sauce on top and smooth out. Sprinkle with grated cheese and bake at 180°C for 15–20 minutes.

Ingredients

• 4–5 potatoes;
• 1–2 carrots;
• 400 g chicken fillet;
• 3 eggs;
• 3 tablespoons of milk or cream of any fat content;
• 4–5 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon of Provençal herbs;
• a little vegetable oil;
• 2 tablespoons sour cream;
• 50–100 g hard cheese.

Preparation

Cut the peeled potatoes and carrots into thin cubes, and the chicken into small cubes.

Place vegetables and meat in a bowl. Add eggs, milk or cream, chopped garlic, salt, pepper and herbes de Provence (they can be replaced with other seasonings). Mix all ingredients thoroughly.

Grease a baking dish with oil and place the prepared products there. Spread sour cream on top and place in an oven preheated to 200°C for half an hour. Then sprinkle the casserole with grated cheese and cook for another 20-30 minutes.

Ingredients

• 6 potatoes;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon potato seasoning or other spices;
• 3 eggs;
• 2 tablespoons sour cream;
• 1–2 tomatoes;
• 50 g hard cheese.

Preparation

Cut the peeled potatoes into thin slices and place in a bowl. Add salt, pepper and potato seasoning and mix well.

Beat eggs, sour cream and salt until smooth. Pour the mixture over the potatoes, stir and place in a baking dish.

Ingredients

• 10–12 potatoes;
• salt - to taste;
• 200–300 ml milk;
• a piece of butter;
• 1 egg;
• 1 onion;
• 2–3 tablespoons vegetable oil + a little for greasing;
• 1 kg of any minced meat;
• 4 tablespoons soy sauce;
• 2 tablespoons ;
• 100 g hard cheese;
• 4 tablespoons of sour cream.

Preparation

Boil potatoes in salted water until soft. Drain the water, add milk and crush with a masher. Add butter, egg and salt and mix thoroughly.

Cut the onion into small cubes and sauté in hot oil. Add the minced meat and stir-fry until done. Place the minced meat and onions in a bowl, add soy sauce and ketchup and stir.

Grease a baking dish and spread half of the mashed potatoes over it. Sprinkle with half the grated cheese, add the meat filling and the remaining cheese. Spread the puree on top and brush with sour cream. Bake for 15–20 minutes at 180°C.

Ingredients

• 6–8 potatoes;
• salt - to taste;
• 500 g fillet of any white fish;
• ground black pepper - to taste;
• 1 tablespoon lemon juice;
• 30 g butter;
• 1½ tablespoons flour;
• 400 ml milk;
• a pinch of ground nutmeg;
• 100 g melted cream cheese;
• 1 onion;
• a little vegetable oil;

Preparation

Ingredients

• 1 onion;
• 2–3 tablespoons of vegetable oil;
• 150 g champignons;
• 1 chicken breast;
• salt - to taste;
• 1 teaspoon chicken seasoning;
• 100 g hard cheese;
• 2 eggs;
• 4 cloves of garlic;
• 2 tablespoons of mayonnaise or sour cream;
• 6–7 potatoes;
• ground black pepper - to taste;
• ½ bunch of dill.

Preparation

Chop the onion and lightly fry in hot oil. Cut the mushrooms and chicken into small cubes, add to the onion and fry until golden brown. Season with salt and spices.

Combine half the grated cheese, an egg, 2 chopped garlic cloves and mayonnaise or sour cream. Add peeled potatoes, grated on a coarse grater, salt and pepper and stir.

Separately, mix the remaining grated cheese and chopped garlic, chopped dill, and egg.

Place the mushroom and chicken filling in a baking dish, spread the potato mixture on top and cover with the cheese mixture.

Ingredients

• 1 small eggplant;
• 2–3 large potatoes;
• 1–2 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• a little vegetable oil;
• 250 ml heavy cream;
• 1 egg;
• 200–250 g hard cheese.

Preparation

Ingredients

• 5 potatoes;
• 200 g pumpkin pulp;
• 150 g hard cheese;
• 80–100 g butter;
• 2-3 tablespoons of sour cream or mayonnaise.

Preparation

Grate the peeled potatoes, pumpkin and cheese on a coarse grater. Add melted butter and mix thoroughly.

Place the prepared mixture in a baking dish and spread sour cream or mayonnaise on top. Bake for 30–40 minutes at 180°C.