Potato and Ground Meat Casserole with Cheese
Not sure what to make with potatoes? Think casserole! This classic potato casserole with ground meat is simple yet very tasty and filling. Serve it for breakfast, for dinner, or as a main dish at lunch. You don't have to make the mashed potatoes fresh right before baking—leftover mash from yesterday works just as well and is every bit as delicious. The casserole is best served with fresh herbs and sour cream or homemade mayonnaise.
gartsun
Recipe author
Potato and Ground Meat Casserole with Cheese
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 %
6 g
Fats 52 %
16 g
Carbohydrates 29 %
9 g
211 kcal
GI:
100
/
0
/
0
- Start this delicious potato casserole by washing and peeling the potatoes. Cut them into small pieces, put them in a pot, and cover with clean cold water. Set the pot over high heat and bring to a boil, then lower the heat and cook the potatoes until soft, salting to taste along the way. While the potatoes cook, prep the meat. Heat a skillet with vegetable oil over medium heat (set aside a little to grease the baking dish). Peel and finely chop the onion and add it to the hot oil. Sauté the onion for a few minutes until translucent, then add the ground meat, stir, and cook until done and lightly browned (about 10 minutes). Peel the garlic, press it or grate it on a fine grater, and add it to the pan; season with salt and ground black pepper, stir, cook for another 30 seconds, and take the pan off the heat. When the potatoes are done, drain off the liquid, leaving a little in the bottom. Add the butter and mash the potatoes with a masher. Warm the milk in the microwave, pour it into the mash, and stir. Crack in the egg and stir quickly before it can set. Grate the cheese on the coarse side, add half to the mash, and stir again. Now spread half the mash into a small baking dish greased with the reserved oil, packing the layer down well. Add the cooked meat as the second layer, pressing it gently into the potato layer. Top with the remaining mash as a third layer and pack it down too. Mix the rest of the cheese with the sour cream, spread it evenly over the top, and put the dish in an oven preheated to 350°F (180°C) for 20 minutes, until golden. Serve the casserole hot, topped with fresh herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 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
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
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