Italian Cheddar Potato Casserole
8 servings
60 minutes
Potato casserole with cheddar and Italian notes is a delightful combination of creamy mashed potatoes and a juicy meat layer infused with the aromas of thyme, nutmeg, and tarragon. Inspired by traditional Italian flavor combinations, this recipe blends the rich taste of tomatoes, spicy herbs, and subtle hints of red wine. Smoked bacon adds a deep, rich hue to the dish, while the golden crust of cheddar cheese makes it particularly appetizing. This casserole is perfect for a cozy family dinner, and its velvety texture and harmonious interplay of flavors evoke home-style Italian cooking. It can be served with a light radish salad that adds freshness and contrast to the dish's rich flavor.
1
Peel the potatoes. If the potatoes are not of the same size, cut them in half so that all pieces are roughly the same, and boil in salted water until cooked.
- Potato: 10 pieces
- Salt: to taste
2
Drain the water, slightly cool it down, and make a puree by adding 100 grams of room temperature butter and then milk. Cover with a lid to prevent the puree from cooling down too much.
- Butter: 100 g
- Milk: 100 ml
3
In a saucepan, sauté finely chopped onion and garlic with fresh thyme leaves. Add minced meat and finely chopped brisket, and simmer, stirring constantly, over medium heat for about 5 minutes until all the meat is evenly browned. DO NOT OVERDRY.
- Onion: 1 head
- Garlic: 1 head
- Fresh thyme: 3 stems
- Ground beef: 500 g
- Smoked pork belly: 100 g
4
Add tomato paste, chopped tomatoes in their juice, and wine, simmering while stirring constantly for 2-3 minutes (if using frozen corn (about 100 g), thaw it beforehand at this stage).
- Tomato paste: 50 g
- Canned diced tomatoes: 100 g
- Dry red wine: 50 ml
- Fresh corn: 1 piece
5
Add dried mint, nutmeg, and tarragon and sauté for another 2-3 minutes. If you have vacuum-packed corn, add the kernels at this stage. The final consistency of the filling should not be too dry but also not runny. Otherwise, it won't be possible to place it neatly in the casserole.
- Dried mint: 1 tablespoon
- Nutmeg: 2 tablespoons
- Dried tarragon: 1 tablespoon
- Fresh corn: 1 piece
6
Spread half of the puree in a baking dish and smooth it out with a silicone spatula.
- Milk: 100 ml
7
Layer the minced meat, leaving some space at the edge of the dish, and top with the remaining half.
8
Sprinkle with grated cheddar on top and bake for 20 minutes.
- Salt: to taste
- Ground black pepper: to taste
9
Then switch the oven to the top grill mode and bake for another 10 minutes until a golden crust forms.
10
Let it cool for a bit. Otherwise, the casserole inside will be scalding hot, and serve it sliced into portions with the radish salad from the previous recipe.
