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Kindergarten-Style Potato Casserole

A potato casserole that pleases grown-ups and kids alike — tasty and wholesome. Enjoy! I searched for a recipe like this for ages. I tried several different ones and had nearly given up on finding just the right one, when a small miracle happened: the next recipe I tried turned out to be exactly what I'd been after. One bite and I was right back in childhood. Delicious and good for you — no wonder kids and adults alike dig into this casserole. And what a wonderful gravy! It's great not just with the casserole but also with cutlets, pasta, or rice. I've had this gem of a recipe for two years now, and I hope you and your little ones love it as much as we do.

znlenaAuthor avatar
Recipe author
Potato casserole as in kindergarten
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 6 g
Fats 35 % 8 g
Carbohydrates 39 % 9 g
134 kcal
GI: 89 / 0 / 11
  • First, rinse the meat and boil it in salted water. In another pot, boil the potatoes until they're good and soft. Braise the onion with a little oil and 1 tbsp of water; if you're making this for adults, you can simply fry the onion until golden. Run the boiled meat and onion through a meat grinder twice and mix well. Transfer to a saucepan and add a little water. The filling should be moist and cohesive, not crumbly. Simmer, covered, until the onion is soft. Bring the milk to a boil. Drain the cooked potatoes, reserving about 100–150 ml of the cooking water. Mash them. Add the hot milk and mash and mix again until smooth. Stir a raw egg into the mashed potatoes and mix thoroughly. Grease a baking dish with vegetable oil and coat with breadcrumbs. Use a deep dish with high sides, and keep in mind the casserole will rise as it bakes. Spread half the mashed potatoes in the dish and press lightly, then add the meat filling, and cover with the remaining mashed potatoes. Press down firmly again. Brush the top with sour cream and sprinkle with breadcrumbs. Bake at 350°F (180°C) for 45–60 minutes. Meanwhile, make the gravy. Take 100 ml of the broth the meat cooked in, add the cream and flour, and whisk well with a fork. Set aside. Hopefully you still have broth left, since you'll need another 400 ml. Stir in the tomato paste — you can skip it, but the gravy won't have as nice a color. Bring the broth to a boil. As soon as it boils, pour in the cream mixture you set aside, stirring constantly. Bring back to a boil and cook until thickened. That's it — the gravy is ready; just let it cool slightly. Take the finished casserole out of the oven and let it rest in the dish for a bit. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Hog leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Broth - 15  kcal/100g

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