Potato casserole with liver and raisins
6 servings
30 minutes
Potato casserole with liver and raisins is an amazing combination of classic Russian flavors with unexpected notes of sweetness. The dish originates from traditional cuisine where liver was used to prepare hearty and nutritious meals. Raisins add a light sweetness that beautifully complements the tenderness of veal liver, while cream and parmesan give the casserole a creamy texture. Thinly sliced potatoes soaked in cream become soft and aromatic, forming the perfect base for the filling. The casserole has a rich flavor and an appetizing crust, while herbs add freshness. This dish is perfect for family dinners as well as special occasions, providing warmth and comfort of traditional Russian cuisine.
1
Finely chop the onion and lightly fry it in vegetable oil. Cut the liver into strips and add it to the pan with the onion. Mix the onion and liver, add salt and pepper. In the middle of cooking, add raisins to the liver, mix, and fry everything together, but not until fully cooked.
- Onion: 1 piece
- Sunflower oil: 50 ml
- Veal liver: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Raisin: 20 g
2
We peel the potatoes and slice them as thinly as possible. We pour water into a pot just enough to cover the bottom. Once the water boils, we add cream. We add the potatoes to the boiling cream, stirring constantly, and bring it close to readiness, adding salt and pepper.
- Potato: 4 pieces
- Cream 33%: 500 ml
- Salt: to taste
- Ground black pepper: to taste
3
Grease the casserole dish with vegetable oil. Place the liver in it, sprinkle with chopped herbs and 1/3 of the grated cheese. Top with potatoes and sprinkle with the remaining cheese.
- Sunflower oil: 50 ml
- Veal liver: 500 g
- Parsley: 10 g
- Grated Parmesan cheese: 100 g
- Potato: 4 pieces
- Grated Parmesan cheese: 100 g
4
Place the mold in an oven preheated to 200 degrees and bake for 10-15 minutes.