Potato Casserole
6 servings
90 minutes
Remember the signature dish of school cafeterias — potato casserole with meat? It was delicious! This recipe is almost a complete repetition of it. True, adding a pinch of nutmeg to the potato mass, and dried Provencal herbs to the mince can work wonders. It is always interesting when an old dish can be prepared and served with a modern twist. The new-old casserole will be especially good with any mushroom sauce.
1
Peel the potatoes and cut them into evenly sized pieces. The smaller the pieces, the faster they will cook. Add water and boil until ready.
- Potato: 1.5 kg
2
Drain the water from the cooked potatoes, add oil and mash until smooth. You can use a special potato ricer; in this case, add the oil afterward. Add salt and nutmeg and let the puree cool.
- Butter: 50 g
- Salt: to taste
- Nutmeg: to taste
3
Heat vegetable oil in a pan and fry the chopped onion until golden. Add minced garlic to the onion, stir for 30 seconds, then add the minced meat and fry until cooked. Finally, season with salt and pepper to taste, add herbs and mix well.
- Vegetable oil: 30 ml
- Onion: 250 g
- Garlic: 2 cloves
- Minced meat: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Provencal herbs: to taste
4
Mix an egg into the cooled puree. In a heatproof dish, spread half of the puree evenly, layer it with minced meat, and cover with the remaining puree.
- Chicken egg: 1 piece
5
Sprinkle the casserole with grated cheese and place it in an oven preheated to 200 degrees for 15-20 minutes until the cheese forms a golden crust.
- Hard cheese: 70 g