There are delicious and hearty traditional dishes, which are prepared in almost all families. One of these dishes is potato casserole with meat. It is a real salvation for housewives who can not spend a lot of time and effort to cooking, but at the same time want to feed the household really delicious. It's worth noting also that the dish is very economical - food consumption is low, and the result is always excellent. And cook casseroles in general, casseroles and potatoes in particular - is a pleasure to not have to stand for hours at the stove, you need to prepare the ingredients, load them into a frying pan or refractory form and place in oven.

Universal dish

The most popular filling for potato casseroles - minced meat. There are possible variations: the stuffing is made from beef, pork, lamb, remnants of boiled or roasted meat with onion, herbs, mushrooms, vegetables, bacon, smoked meat. Options cooking meat filling set, all depends on the imagination and the availability of the house mistress specific set of products.

Conventionally, potato casseroles can be divided into two types: raw and boiled potatoes out. In the first case, the potatoes cut into very thin slices, or even rub on a grater; layers of potatoes laid meat filling on top of casserole is filled with milk, cream, broth, sour cream Smetana: untold riches of Russian cuisine   or a specially prepared sauce and put in the oven. Cook a casserole of potatoes boiled even easier: between layers of mashed potatoes stacked layer of filling, the top structure is smeared egg or sour cream - and in the oven. Since in this case all of the ingredients are already subjected to a heat treatment process of baking is significantly reduced.

Cooking casseroles provides great opportunities for creativity. Not only can you add new ingredients in the stuffing, but also used to fill the potato casseroles of raw potatoes a variety of sauces: milk, sour cream, with garlic, pepper, herbs. Good results are obtained adding to the cheese casserole, which not only gives the dish a delicious flavors, but also serves as an additional binder. Often used to fill the eggs - it makes a hearty casserole more. When used in cooking casseroles raw potatoes, grated, it can add chopped onions - raw or roasted. In this case, the meat filling the bow can not be added.

Mashed potatoes for casseroles can be cooked with milk, water or broth, it can be supplemented with various spices, onions, greens, eggs, flour, cheese, cottage cheese and other products lying around in the fridge.

And on weekdays, and holidays

If desired, potato casserole can be stopped from the mundane daily meals in a festive and delicious. When cooking casseroles of mashed potatoes you can paint it in different colors (adding pureed carrots or spinach) and put colored strips. Improves the taste of potato gratin Potato gratin: simplicity and sophistication in one dish   cheeses and spices (garlic, thyme, rosemary, marjoram, parsley, cumin and paprika). Interesting taste of familiar dishes give unexpected additions: for example, ground beef, you can add the prunes and grapes decorate the casserole and refined blue cheese sauce.

Will surprise guests are served on a festive table elegant potato gratin Greek. For its preparation is necessary to make mashed potatoes out of six medium potatoes and half a cup of milk. Chop a large onion, add a hundred grams of minced lamb and fry, add five tablespoons of vermouth, a little water, a teaspoon of oregano and white pepper. Add salt to taste. Coat a baking sheet with oil and put it on his half of the mashed potatoes, sprinkle with grated cheese hundred grams of "Parmesan", put all the minced meat and the residue was mashed. Top with a layer of sliced ​​thick tomato slices and sprinkle with five tablespoons of bread crumbs. Cooking casserole Casseroles. The variety and economy   for an hour at two hundred degrees, bring to the table hot.

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