Potato gratin - hearty and simple dish

Potato gratin - hearty and simple dish
With cabbage
With onions
With meat
With meat
With liver
With cheese
With fish

potato casserole with meat

Potato casserole with meat - a universal dish

Economical housewives know a lot of recipes for dishes "from nothing." For example, from the remnants of boiled or mashed potatoes and a small amount of minced meat get a great meal, a delicious either hot or cold form - potato casserole with meat. This casserole is easily prepared and always looks appetizing.

A variety of fillings - a variety of tastes

Probably the most popular filling for potato casseroles - is mincemeat. And you can use any meat - beef, pork, mutton, poultry meat, minced offal, variety smoked, roasted or remnants of cooked meat. The stuffing can be added to a variety of vegetables (such as onions, carrots, celery Celery: vegetable with obvious advantages and cabbage), herbs, mushrooms and bacon. By varying the composition of the filling, you can change the taste of casseroles beyond recognition.

Potato casserole can be divided into two groups: dishes made with raw potatoes, and foods, which are used for the preparation of this or other processed potatoes.

Technology of preparation of different types of casseroles varied, but the result is excellent anyway.

If used for casseroles raw potatoes, should be cut into thin translucent slices. Between the layers of stacked potato filling, the product is filled with milk, broth or a specially prepared sauce and put in the oven. Because of the raw potato casseroles are prepared for at least an hour, as the filling is permissible to use raw ground beef, which can add to richness spoon semolina or grated on a fine grater potato. Use of these casseroles with sauces sour taste is not recommended - acid makes potatoes tough and slows its preparation.

Cook potato gratin with boiled potatoes is quite simple. In this case, there are no restrictions on the sauces, but since casserole prepared quickly for filling advisable to use heat-processed foods, such as fried or boiled minced meat, chopped into small pieces.

Cooking potato casserole Potato gratin: simplicity and sophistication in one dish - A creative challenge. You can not just experiment with fillings, changing the composition of ground meat and adding a variety of products, but also to change the recipe smoothie. For example, mashed potatoes can be cooked with milk, not water or potato broth, add the chopped green onions and dill, a little garlic for sharpness, various spices and seasonings. Ennoble the taste of potato gratin and a variety of sauces - with pepper, garlic, tomatoes, herbs, sour cream. A cheese added to the casserole, will not only make it taste more vivid, but also helps to bind the other ingredients.

Classic recipe

For the preparation of the traditional potato casserole with meat will need 700 grams of mashed potatoes, three eggs, a pound of ground beef, one onion, salt and pepper. The cooled mashed potatoes to be added raw eggs, salt and pepper, well mixed. Finely chop the onion and fry in oil, add the minced meat, salt and pepper, and cook, stirring constantly, for five to seven minutes.

Half of the potato mixture put in a refractory form, spread out on top of the stuffing and cover with the remaining sauce. The surface greased casserole with sour cream Smetana: untold riches of Russian cuisine and bake in the oven for half an hour until golden brown.