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Classic Potato and Meat Casserole

A hearty, familiar dish for the whole family! This classic potato casserole is made from the most ordinary ingredients, yet it comes out so tender that everyone will love it — from the littlest ones to the grown-ups. Made this way, it tastes just like childhood, the kind they served back in kindergarten and at school. So tasty and inviting!

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Classic potato casserole
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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 17 % 5 g
Fats 47 % 14 g
Carbohydrates 37 % 11 g
193 kcal
GI: 91 / 0 / 9
    1. Wash and peel the potatoes, cut them into large pieces, and put them in a medium pot. Cover with water so the potatoes are fully submerged. Set the pot over high heat and bring to a boil. Once it boils, lower the heat to a minimum and cook the potatoes for 20–25 minutes, until soft. Skim off the foam and add salt as they cook. 2. When the potatoes are done, drain off the water and add the butter and hot milk. Mash them smooth. Crack in the egg, add the yolk, and stir everything together thoroughly and quickly. Add the sour cream and stir again. 3. Peel the onion, rinse it in cold water, and chop it finely. Heat a skillet with vegetable oil over medium heat. When it's hot, add the onion and fry until soft and translucent — about 8–10 minutes. 4. Add the ground meat to the onion and turn the heat up to high. Stir until all the liquid has cooked off, then lower the heat back to medium. Season the meat with salt, ground black pepper (freshly ground is best), and spices. Mix well and fry until cooked through and browned. 5. Preheat the oven to 375°F (190°C). 6. Grease a baking dish with butter and coat the entire greased surface with breadcrumbs. Spread half the mashed potatoes in the dish, pressing it into an even layer. Add the meat on top of the potato layer, smooth it out, and press it lightly into the bottom layer. Finish with the remaining mashed potatoes, smoothing the surface and pressing it down a little to make the casserole more compact. 7. Bake in the preheated oven for 25 minutes — a light golden crust should form. When the time's up, turn off the heat and leave the casserole in the oven another 10 minutes. Serve while still hot. 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 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
  • Ground black pepper - 255  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
  • Spices dry - 240  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Breadcrumbs - 347  kcal/100g

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