Potato casserole with beef and anchovies
6 servings
60 minutes
Potato casserole with beef and anchovies is a unique blend of traditional Russian flavors with an unusual twist. The casserole is soft and aromatic, infused with a creamy taste, while the anchovies add a savory depth. The recipe may have roots in Russian rural cuisine where potatoes were a staple and meat was added for heartiness. Anchovies bring an interesting Mediterranean influence. The dish is perfect for a cozy family dinner or a warm gathering with friends. Serving it with green salad and pickled cucumbers refreshes the taste and makes it even richer. It fits perfectly into the menu of those who enjoy unconventional combinations, uniting the tenderness of potatoes, the richness of meat, and a light salty note from the anchovies.
1
Peel the potatoes and grate them on a coarse grater. Mix with ground beef, thyme leaves, cream, finely chopped anchovies, onion, garlic, salt, and pepper. It should form a homogeneous mass.
- Potato: 1 kg
- Ground beef: 300 g
- Thyme: 0.3 bunch
- Heavy cream 35% fat: 500 ml
- Salted anchovies in oil: 50 g
- Onion: 2 heads
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
2
Transfer this mass to a baking tray generously greased with butter and place it in an oven preheated to 160 degrees for forty-five to fifty minutes.
- Butter: 50 g
3
Serve with green salad and pickled cucumbers.
