Potato Casserole
Main Dishes • Russian
Description
Remember the signature dish from school cafeterias — potato casserole with meat? It was quite a treat! This recipe is nearly a perfect replica. However, a pinch of nutmeg added to the potato mixture, along with some dried herbs, can work wonders. It's always exciting when an old dish can be prepared and served with a modern twist. The new-old casserole pairs especially well with any mushroom sauce.
Ingredients
- Potato 1½ kg
- Ground meat 20 oz
- Onion 10 oz
- Garlic 2 cloves
- Butter 0 oz
- Chicken Egg 1 piece
- Vegetable Oil 0 fl oz
- Hard Cheese 0 oz
- Nutmeg to taste
- Herbes de Provence to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the potatoes and cut them into evenly sized pieces. The smaller the pieces, the quicker they will cook. Cover with water and boil until tender.
Step 2
Drain the water from the cooked potatoes, add butter, and mash until you achieve a smooth puree. If you are using a potato ricer, add the butter afterward. Season with salt and nutmeg, and let the puree cool.
Step 3
In a skillet, heat vegetable oil and sauté the chopped onion until golden brown. Add the minced garlic to the onion, stirring for 30 seconds, then add the ground meat and cook until done. Finally, season with salt and pepper to taste, add herbs, and mix well.
Step 4
Stir the egg into the cooled puree. Spread half of the puree evenly in a baking dish, layer the minced meat on top, and cover it with the remaining puree.
Step 5
Sprinkle the casserole with grated cheese and place it in an oven preheated to 390°F for 15–20 minutes, until the cheese forms a golden crust.
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