Skillet Potato Casserole
Pretty, tasty, reasonably quick, and filling — let's cook! A very appetizing dinner with a delicate flavor and the aroma of fresh herbs. And in a large skillet you can cut the cooking time down.
Elena
Recipe author
Skillet Potato Casserole
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
3 g
Fats 23 %
5 g
Carbohydrates 64 %
14 g
102 kcal
GI:
100
/
0
/
0
- You can make a delicious potato casserole not just in the oven but also on the stovetop, in a covered skillet. This version calls for boiled potatoes, and it's done when the egg mixture is set. The skillet should have high sides, and the lid should have a vent hole for steam to escape. So, with all your ingredients ready, let's get started. Choose potatoes with a smooth surface, wash them well, and boil them in their skins until done, about 40 minutes. Drain, let them cool, and peel them. Cut the peeled potatoes into slices as even as you can. Peel the onion and cut it into half rings. We'll layer the casserole with a chopped mix of fresh green onion, parsley, and dill — rinse the bunch of herbs in cold water and chop finely. You'll also need the custard, made from eggs and sour cream: combine 3 eggs with 4 tablespoons of sour cream, add half a teaspoon of salt, and beat with a whisk. Pour 2 tablespoons of vegetable oil into the skillet and grease the bottom and sides well. Lay the onion half rings over the bottom and lightly salt them. Add a thin layer of boiled potato rounds over the onion, sprinkle with the chopped herbs, and lightly salt. Pour 4–5 spoonfuls of the egg-and-sour-cream custard on top. Add another identical layer of potatoes, sprinkle with herbs, and pour on more custard — three layers in all. Pour the remaining custard evenly over the top, cover the skillet, and set it on the stove. Start over high heat, then after 2 minutes turn it down to low. Cook the casserole for 30 minutes without lifting the lid. After 30 minutes, remove the lid, spread sour cream over the casserole, and cover again. Cook, covered, for another 20 minutes. Serve the potato casserole hot, cutting it into portions right in the skillet and then transferring to plates.
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
- Sour cream with 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
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
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