Recipe potato casserole is second only in popularity of cottage cheese casserole recipe. What just not prepared potato casserole! And with the fish, and mushrooms, and sausage, and vegetables, and even a recipe for sweet potato casserole from there. But we'll try to make a casserole of potatoes with cheese. Do you think there is a recipe for this dish in a single version? And here and there! Potato gratin with cheese has many variations. And you will see for yourself.
Simple potato casserole with cheese
The easiest recipe for this dish - potato casserole with cheese and onions. It is suitable for almost any cheese varieties.
Ingredients:
Potatoes - 5-6 units;
Onions - 1 pc;
Cheese - 200 g;
Eggs - 2 pieces;
Milk - a glass half;
Breadcrumbs;
Salt and spices.
Preparation:
Washed and peeled potatoes Grate for shredding or slice it very thin slices. The potato slices are thinner, the more tender and tastier get casserole. In greased with butter and sprinkled with breadcrumbs form spread potato, placing the slices in a circle and overlapping. For the filling, beat the eggs with the milk, add them salt and spices (to taste). Purified onion cut into half rings, onion lightly Mnemonic him to give juice, and spread it over the potatoes. Carefully pour the egg into the pan-milk mixture and sprinkle with plenty of chopped grated cheese. Cooking casserole in a preheated 200-220 degree oven for twenty minutes or thirty. Serve with sour cream and fresh vegetables.
Potato gratin in French
The recipe for this delicious casserole remarkable surprise Munster cheese, its member. Munster - cheese with a red mold with a spicy aroma and spicy flavor of the wine.
Ingredients:
Half a kilo of potatoes;
200 g of cheese Munster;
A glass of cream fat content of 10%;
A pinch of nutmeg;
Sol.
Preparation:
Karofel my, clean from the skin, put in a little hot salted water and put on fire. Once the water has boiled Bates fire and boil potatoes for about ten minutes. Then remove it from the stove, poured the broth and washed the potatoes in cold water. Then lay out the potatoes in a colander and give them cool and dry. Then each potato slice thickness of about half a centimeter.
Cheese cut into cubes after removing it from the red crust. Then lay out the cheese in a saucepan, pour the cream and put it on a slow fire. Stir in cheese, cook until it is dissolved in the cream and season with the end of cooking nutmeg. Now take a baking dish or any ovenproof dish and spread the potatoes in it, and then fill it with cheese sauce. Put the casserole in the oven, preheated to 180-200 degrees, and leave twenty minutes or thirty. Serve with vegetable salad.
Casserole with potatoes and cheese
And here is the recipe of the original hybrid of two popular casseroles: with cheese and potatoes.
Ingredients:
800 g potatoes;
150 g of cottage cheese;
150 g of cheese;
Half a cup of sour cream;
Half a glass of milk;
Clove of garlic;
2 eggs;
Salt and spices to your taste.
Preparation:
Washed Boil potatoes in their skins, cool it and clean it. Cut the garlic clove in half and rub them a roasting pan or baking dish, then it smazhem butter. Potatoes can cut into slices and put into shape. Now we prepare to fill the cheese sauce. Separate the egg yolks from the whites and mix them with cream cheese, sour cream and milk, season with salt and spices (pepper, nutmeg). Then add to the sauce shredded grated cheese. Proteins vzobem separately, and then to add them to the cottage cheese and curd and mix gently. Lined sauce potato gratin and send it in the oven, preheated to 200 degrees. Cooking casserole for about ten minutes, served hot or cooled, garnish with fresh herbs.
Potato gratin in a frying pan
This recipe for potato casseroles different way of cooking. Unlike traditional casseroles she is preparing in the pan, but not in the oven. Note that this is quite convenient, fast and no less delicious. But the recipe casserole in a pan, unfortunately, is not known to many mistresses. Therefore we suggest you to try this recipe in practice.
Ingredients:
About a kilogram of potatoes;
100 g soft cheese (eg, the Adygeya);
Half-bath pitted olives;
2 tablespoons vegetable oil;
Salt and spices to taste.
Preparation:
My Potatoes, peeled and rub on a grater for Korean carrot. Then we salt it, put spices (coriander, black pepper, curry, etc.) And stirred gently, without pressing the potatoes that she did not give any juice. Now we grind grated cheese and olives cut into rings. Take a frying pan or roasting pan, grease it with oil and spread half the grated potato, and it put the whole cheese and olives. This leveling layer and covered with a second layer of potatoes, which also leveled and lightly compacted.
The pan cover with a lid and set over medium heat. Ten minutes later, we turn over casserole. To do this, first, tipping her on a dish, tightly covering his pan, grease the pan again with oil and move it a casserole. Ten minutes later, our casserole in a pan ready! Serve her best hot, seasoned sour cream.
Potato gratin with cheese and ham
This recipe will be enjoyed by lovers of potato dishes with meat. However, we will replace the meat ham recipe only benefit from this, and the taste of food will not be affected.
Ingredients:
A kilogram of potatoes;
300 grams of ham;
300 g of cheese;
300 g sour cream;
3 eggs;
2 onions;
Salt and spices.
Preparation:
My, clean and cut into slices potatoes, then boil it literally two minutes (after boiling) in salted water, we throw in a colander and leave to cool. Meanwhile, chop the peeled onion half-rings, and ham cubes long. In a roasting pan put a tablespoon of oil and butter, and it turned up in the bow (before blending). After that, we lay out in the pan and continue to cook ham fried another two minutes, and then remove it from the heat.
Cooking fill for casseroles. Eggs break into a bowl, and add the shaken them to the same shredded into chips cheese and sour cream, salt and pepper to your taste. Thoroughly mix all and proceed to the collection of casseroles. In a greased form spread a layer of potatoes, then a layer of onion and ham frying and pour the sauce on top. You can restrict these three layers, and you can make a multilayer casserole: two or three layers of potatoes and the same number of layers of filling and frying. Cooking casserole in the oven at 200-220 degrees for about twenty minutes. Serve hot or lukewarm.
The proposed recipe uses raw or boiled potatoes. Note that it can be successfully replaced by mashed potatoes. So if after dinner or a holiday feast that you have mashed potatoes, do not hesitate to cook from it gratin with cheese - can not go wrong. The main thing - cook with pleasure. Enjoy your appetite and success in the culinary field.
We recommend that read: Baked potato with fish
Contents:
Eggplant with potato wedges
Eggplant and potatoes in Greek
Eggplant and potatoes in Chinese
properly cooked eggplant that are easily confused with mushrooms and even meat? Did you know that eggplants are among the products recommended for cancer prevention? Can you imagine how it is possible to diversify or lean diet menus eggplant? However, even if you do nothing and do not know, eggplant this does not become less tasty and less useful. And if you want to verify the miraculous properties of eggplant acquire a taste stew or mushrooms, then try to put out the eggplant and potatoes. You do not know how? This is fixable! Here are some recipes to choose from.
Eggplant with potato wedges
Braised eggplant with potatoes can be cooked in the simplest way, which, strictly speaking, is offered in this recipe.
Ingredients:
Half a kilo of eggplant;
Half a kilo of potatoes;
3 onions;
Vegetable oil;
Salt and black pepper.
Preparation:
To prepare eggplant with potatoes in a rural, will wash and clean the potato tubers and we shall cut them into cubes. The same can cut into cubes washed eggplant and onion finely chopped. In a large Dutch oven is heated vegetable oil and fry the potatoes alternately with eggplant and onions. Then combine all the vegetables, add salt and pepper, cover with a lid and simmer roasting pan on low heat. Willingness to define the taste.
Eggplant and potatoes in Greek
It turns out that potatoes stew with eggplant recipes present in Greek cuisine. Ingredients:
Eggplant - a pound;
Potatoes - a kilo;
Onions - 3 heads;
Fresh Parsley - beam;
Fresh tomatoes - a pound;
Flour - 4 tablespoons;
Vegetable oil - half cup;
Sol.
Preparation:
Let us first eggplants. Carefully them mine, cut off the tail and cut them into large chunks. Chopped eggplant soaked in cold water for half an hour. Meanwhile, prepare the sauce. In a saucepan pour a full glass and three tablespoons of water (about 300 ml). With tomato peel (for this scalds their cool boiling water) and rub through a sieve. Parsley and finely chop my. Put the parsley and tomato puree in a saucepan with water, add the olive oil to the same (four tablespoons) and put the pan on the fire. As soon as the sauce comes to a boil, cover the pan with a lid and cook for about fifteen minutes.
During this time, we need to wash and clean the potato tubers, and then cut into slices large enough. Then (in fifteen minutes) put the potatoes in a pan with the sauce, adding a little (three to four tablespoons) of water and continue to cook for another twenty minutes.
While the potatoes are cooked, remove the eggplant from the water, squeeze them and season with salt (four teaspoons of salt). Then crumble pieces of eggplant in flour and fry them in vegetable oil. Roasted eggplant in a colander spread to all of the oil from them glass, and then put into the pan with the sauce and potatoes. Cover the pan with a lid and simmer for ten minutes. Ready meals give the brew, and then proceed to the meal.
Eggplant and potatoes in Chinese
The recipe is designed for two people. So if you want to feed the eggplant and potatoes (Chinese version) more people, respectively, increase the number of products.
Ingredients:
One big or two small eggplant;
4 medium sized potatoes;
A large pod of sweet peppers;
Green onion;
3 garlic cloves;
2 tablespoons soy sauce;
Vinegar
Tablespoon of starch;
Chicken bouillon;
Sunflower or olive little;
Sesame oil;
A teaspoon of sugar;
Half a teaspoon of salt;
A pinch of red pepper.
Preparation:
My, clean and cut into very thin (almost transparent) slices potatoes. Put the roasting pan on the fire, pour into it the sesame and sunflower (olive) oil, and fry the potatoes in small portions, adding the pre-chopped garlic clove oil. The potato is ready, when it will be crispy golden crust.
Eggplant also my drives and cut about half a centimeter thick. Laying out of the fryer fries, fry in the remaining oil eggplant. While they are fried, my purified from the seeds and membranes sweet pepper and cut it flat squares.
For the sauce, in a saucepan, pour the broth, add to it by teaspoon wine vinegar and sesame oil, red pepper and remaining garlic (crushed). Divorce in broth or water, starch, and also put it in a pan and stir. Now, in a frying pan with roasted eggplant spread potatoes, bell pepper, and pour the sauce. Turn on low heat and stirring vegetables, wait until the sauce becomes transparent. Now you need to cover the roasting pan with a lid and simmer the potatoes with eggplant for about five minutes. Braised eggplant with potatoes peppered with chopped green onion and spread on a dish.
What is the recipe you like more? Have you decided? However, you are free to try all the suggested recipes and even come up with your own. After all, potatoes and eggplants can be cooked in cream or tomato paste. You can add them and other vegetables, such as leguminous green beans, pumpkin or zucchini, cauliflower and carrots. Try! Cook with pleasure and enjoy your meal!
We recommend that read: Recipe: Dumplings with potatoes
