Mashed potatoes with cheese in the oven. Baked mashed potatoes with cheese and porcini mushrooms. Lentil mashed potato casserole

Mashed potatoes baked with dried wild boar Ingredients 500 g potatoes, 500 g wild boar (dried), 50 g butter, 25 ml olive oil, 150 g feta cheese, 100 g onions, 15 g garlic, 300 g pumpkin pulp, 50 g parsley, 50 g dill, 50 g basil,

Mashed potatoes baked with cheese Ingredients 800 g mashed potatoes, 100 g cheese (any), 2 tablespoons butter, ? dessert spoon of nutmeg, parsley, ground black pepper, salt. Method of preparation Salt the finished mashed potatoes,

Recipes for dishes based on mashed potatoes are a real find and salvation for the modern housewife. Preparing casseroles takes very little time; a minimum set of ingredients is always on hand. Another plus is that you can use products left over from yesterday, which no one will definitely eat again.
The content of the article:

The filling for casseroles can be absolutely anything: meat, fish, mushroom, vegetable, sausages can also be used. All that remains is to turn on your imagination and the oven, because all today’s recipes are recommended specifically for it.
Bon appetit and enjoy the aroma and taste!

Mashed Potato Casserole with Sausage

Products

• potatoes - 0.5 kg;
• smoked sausages - 5-7 pcs.;
• eggs - 3 pcs.;
• grated cheese - half a glass;
• sour cream - 3 tbsp;
• garlic to taste;
• vegetable oil.
• salt and pepper to taste.

Step-by-step preparation:

1. Boil potatoes in salted water and prepare mashed potatoes. It is advisable to beat with a mixer to add thickness and remove lumps. Separately beat one egg and combine with the potato mixture.
2. Beat the second egg with a whisk with sour cream, pass the garlic cloves through a press, stir in the finely grated cheese, add salt and pepper to taste.
3. We randomly place whole sausages on the bottom of the greased form, distribute the potato mixture on top, level it and, using a spoon, pour in sour cream and cheese sauce.
4. The oven is preheated to 180 degrees, bake until golden brown for about 25 minutes.

Portioned mashed potato casserole with chicken

Products:

• 0.5 kg of potatoes;
• 1 chicken fillet;
• a pair of eggs;
• 1 onion;
• garlic;
• tbsp butter;
• 2 tbsp. vegetable oil;
• spices to taste and desire;
• salt.

Step-by-step preparation:

1. Prepare a strong puree from the potatoes so that there are no lumps, you can beat them with a mixer.
2. Boil the fillet or leg, adding just a little salt. Cool and separate the meat if we had a leg.
3. Heat the coarsely chopped onion in oil until transparent.
4. Grind the meat and onion in a meat grinder, add salt to taste, you can squeeze out a little garlic if you like. Mix well.
5. Transfer the minced meat to the potatoes, season with your favorite spices; ground coriander and suneli hops are good to taste. Stir in lightly beaten egg and melted butter evenly. You can taste the minced meat and add spices and salt.
6. Let’s prepare the molds, it’s most convenient to take silicone ones for cupcakes, grease each one with oil, and fill it. Brush the top with beaten egg.
7. Preheat the oven to 250 degrees, place the molds on a baking sheet and bake until golden brown.
8. The casserole can be easily removed from these molds and served on a large platter with herbs.

Mashed Potato Casserole with Ham

Products:

• 0.5 kg potatoes;
• 300 g ham;
• 2 eggs;
• large onion;
• garlic to taste;
• 200 g smoked sausage cheese;
• half a glass of sour cream;
• vegetable oil;
• salt pepper.

Step-by-step preparation:

1. First of all, let's boil the mashed potatoes. Fry finely chopped onion and chopped garlic clove in oil.
2. If desired, you can replace the ham with any sausage products; cut it into cubes.
3. Grate the cheese on a coarse grater.
4. Mix the eggs with sour cream; just beat lightly with a whisk.
5. Place the potatoes in the prepared pan as the bottom layer, then the sausage and cover with plenty of cheese. Pour sour cream and eggs on top.
6. Place in a hot oven for about half an hour.

Mashed potato casserole with fish and vegetables

Products:

• 0.5 kg of potatoes;
• 300 g fish fillet;
• canned corn;
• canned peas;
• large onion;
• a glass of cream;
• 1 tbsp. l. rice flour;
• 1 tbsp. l. sour cream;
• salt, pepper, spices.

Step-by-step preparation:

1. We prepare mashed potatoes in the usual way, trying to make it thick and without lumps.
2. We cut the fish into thin slices, finely chop the onion and put it all in the boiling cream. Add salt, pepper, favorite seasonings. Simmer covered for 5 minutes, then add flour in a thin stream. Boil until thickened, add sour cream and herbs.
3. Spoon the puree into portioned molds (ideal for muffins), place the fish on top, pour over the creamy sauce and bake in a hot oven.
4. When serving, sprinkle each serving with peas and corn.

Lentil mashed potato casserole

Products:

• 1 kg of potatoes;
• half a glass of green lentils;
• half a glass of potato broth;
• half a glass of milk;
• half a glass of water;
• carrot;
• 2 tbsp. l. butter;
• 100 g hard cheese;
• vegetable oil;
• curry spice;
• salt pepper.

Step-by-step preparation:

1. Soak the lentils for 10 hours in advance.
2. Boil the potatoes until tender. Pour the broth into a separate bowl and add milk.
3. Add butter and half a glass of broth. Mix the mixture well and beat.
4. For the filling, prepare minced lentils. To do this, grind the washed lentils in a blender.
5. Heat the spices in a frying pan in vegetable oil. In this aromatic oil, lightly fry finely grated carrots and add lentils. Add salt and simmer, adding water, covered for 10 minutes.
6. Grease the casserole dish with butter. We lay it in layers, first the potato mass, then the lentils, then pour it evenly with the remaining broth and again a layer of potatoes.
7. Bake in an oven preheated to 200 degrees for about 35 minutes, sprinkle grated cheese on top and cook until golden brown.
8. Cool the casserole slightly before serving.

Mashed potato casserole with canned fish

Products:

• potatoes - 6 pcs.;
• large onion;
• canned fish in oil;
• boiled egg;
• a glass of grated cheese;
• salt.

Step-by-step preparation:

1. Boil the potatoes and prepare mashed potatoes.
2. Fry the onion, cut into cubes, until transparent.
3. Drain the oil from the fish into a separate bowl and mash with a fork, add the onion (try without excess oil) and a finely grated egg. Salt and mix.
4. Grease the casserole dish with oil, spread and lightly compact some of the puree, distribute the fish filling and cover with the remaining potatoes. Top with cheese.
5. Place in a hot oven until the cheese crust is browned.

Secrets of successful casseroles

It is better to use potatoes for mashed potatoes. yellow color, it is more crumbly.

You should not overcook cooked potatoes in water; it is better to immediately drain the liquid into a separate container and add more if necessary.

The puree should be creamy, plastic and without lumps.

Insufficiently thick puree can be saved by beating with a mixer and letting it sit while the filling is prepared, or by adding a couple of tablespoons of flour or starch.

To diversify the taste and color of casseroles, you can add mashed potatoes from various vegetables.

The lower the layers of casserole are placed in the pan, the better it will bake and cut well.

Most recipes use milk or creamy sauces for filling. Try making mayonnaise or tomato - the dish will be different every time, the main thing is a successful combination of ingredients.

In a casserole for children, you can add a little cottage cheese and yogurt to the potatoes.

The bottom of the pan can be sprinkled with breadcrumbs or replaced with chopped walnuts.

Feel free to use different spices; they not only diversify the taste of the dish, but are also very healthy.

To give the casserole an appetizing look, you can sprinkle cheese on top, coat it with beaten egg and butter.

When baking in the oven, you need to keep an eye on the dish and remove it as soon as it browns, otherwise you risk drying it out.

Mashed potatoes baked in the oven with cheese and garlic - simple, but at the same time beautiful (with an original golden crust), aromatic and tasty dish that is suitable for both festive table, and for a regular family dinner. The entire cooking process will take 45-50 minutes, some stages can be performed simultaneously.

Advice. For mashed potato casserole, use tubers with maximum high content starch, this will improve the taste and make the dish tender, the pieces will melt in your mouth. You can omit the garlic or replace it with onions. It is better not to add milk, otherwise the consistency will become too liquid.

Ingredients for 4 servings:

• potatoes – 5 pieces (medium tubers);
• hard cheese (Russian or Dutch) – 100 grams;
• butter – 50 grams;
• chicken egg - 1 piece;
• garlic (or onion) – 1 piece (optional);
• vegetable oil - for greasing the baking sheet;
• salt – 1 tablespoon.

Mashed Potato Casserole Recipe

1. Peel, wash, and cut potatoes into large pieces.

2. Place the pieces in a pan with cold salted water. Place over medium heat and cook until tender (the flesh should become loose and easily pierce with a knife).

3. While the potatoes are boiling, grate the cheese on the finest grater. Crush the peeled garlic cloves with a press or finely sauté the onion. Beat the egg into a separate bowl, separate the white from the yolk.

4. Drain the water from the boiled potatoes (leave 200 ml in a separate cup so you can adjust the consistency of the puree later). Add butter and raw chicken yolk to the pulp, salt to taste.

5. Mash the mixture until pureed (can be mixed in a blender). The main thing is not to leave any lumps.

If the mashed potatoes are too thick, adjust the consistency with the broth left at the previous stage.

6. Grease the baking container with vegetable oil, then add the puree. Sprinkle grated cheese and garlic (onion) on top.

7. Bake in an oven preheated to 200-250°C with the lid open for 10-15 minutes until golden brown.

8. Remove the finished mashed potato casserole from the oven, cool slightly, cut into portions and serve hot.

Hearty and delicious dishes with meat, fish, eggplant, tomatoes, pumpkin and cheese.

Ingredients

• 1 onion;
• 600 g of any minced meat;
• salt - to taste;
• 2 teaspoons khmeli-suneli;
• 10–12 potatoes;
• 300 ml milk;
• 1 egg;
• 150 g hard cheese.

Preparation

Cut the onion into small cubes and sauté in hot oil. Add the minced meat and fry, stirring, until the meat is cooked. Add salt, pepper and half the suneli khmeli and stir.

Cut the peeled potatoes into thin slices. Whisk milk with egg, salt and suneli hops. You can use other seasonings to suit your taste.

Grease a baking dish with oil. Place half the potatoes on the bottom, spread the minced meat on top and cover with the remaining potatoes. Pour over the milk mixture and sprinkle with grated cheese.

Cover the pan with foil and place in an oven preheated to 180°C for about 40 minutes. Then remove the foil and bake for another 10-15 minutes to coat the cheese.

Ingredients

• 8–10 potatoes;
• 4 tablespoons butter;
• 4 tablespoons flour;
• 360 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 250 g hard cheese;
• a little vegetable oil.

Preparation

Place the potatoes in boiling water and cook for 20–25 minutes until almost done.

Melt butter in a saucepan over medium heat. Add flour and cook for a couple of minutes, stirring with a whisk. Pour in the milk and, stirring, cook for 2-3 minutes until thickened.

Remove the sauce from the heat, add salt, pepper and 200 g of grated cheese. Stir until smooth.

Peel the cooled potatoes and cut into thin slices. Place a third of the potatoes in a greased pan. Season with salt and pepper and pour over some of the cheese sauce. Make two more layers in the same way. Sprinkle with the remaining grated cheese and bake for 20–25 minutes at 180°C.

Ingredients

• 2 onions;
• a few tablespoons of vegetable oil;
• 300 g champignons;
• 5–6 potatoes;
• salt - to taste;
• ground black pepper - to taste;
• 150 ml low-fat cream;
• 50 ml milk;
• 1 tablespoon flour;
• 2-3 teaspoons potato seasoning;
• 100 g hard cheese.

Preparation

Cut the onion into small slices and lightly fry in a frying pan with hot oil. Chop into thin slices or large pieces. Add them to the onions, stir and cook until the liquid has evaporated.

Meanwhile, cut the peeled potatoes into cubes. In another frying pan, heat the oil and fry the potatoes until almost done.

Season the mushrooms with salt and pepper, pour in the cream and milk, add the flour and mix thoroughly. Bring to a boil and cook, stirring, for a few more minutes.

Place the fried potatoes in a baking dish and sprinkle with seasoning. Place mushrooms and sauce on top and smooth out. Sprinkle with grated cheese and bake at 180°C for 15–20 minutes.

Ingredients

• 4–5 potatoes;
• 1–2 carrots;
• 400 g chicken fillet;
• 3 eggs;
• 3 tablespoons of milk or cream of any fat content;
• 4–5 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon of Provençal herbs;
• a little vegetable oil;
• 2 tablespoons sour cream;
• 50–100 g hard cheese.

Preparation

Cut the peeled potatoes and carrots into thin cubes, and the chicken into small cubes.

Place vegetables and meat in a bowl. Add eggs, milk or cream, chopped garlic, salt, pepper and Provencal herbs(they can be replaced with other seasonings). Mix all ingredients thoroughly.

Grease a baking dish with oil and place the prepared products there. Spread sour cream on top and place in an oven preheated to 200°C for half an hour. Then sprinkle the casserole with grated cheese and cook for another 20-30 minutes.

Ingredients

• 6 potatoes;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon potato seasoning or other spices;
• 3 eggs;
• 2 tablespoons sour cream;
• 1–2 tomatoes;
• 50 g hard cheese.

Preparation

Cut the peeled potatoes into thin slices and place in a bowl. Add salt, pepper and potato seasoning and mix well.

Beat eggs, sour cream and salt until smooth. Pour the mixture over the potatoes, stir and place in a baking dish.

Cut into thin slices and place on potatoes. Sprinkle with grated cheese and bake at 180°C for about 30-40 minutes until the potatoes are soft.

Ingredients

• 10–12 potatoes;
• salt - to taste;
• 200–300 ml milk;
• a piece of butter;
• 1 egg;
• 1 onion;
• 2–3 tablespoons vegetable oil + a little for greasing;
• 1 kg of any minced meat;
• 4 tablespoons soy sauce;
• 2 tablespoons ;
• 100 g hard cheese;
• 4 tablespoons of sour cream.

Preparation

Boil potatoes in salted water until soft. Drain the water, add milk and crush with a masher. Add butter, egg and salt and mix thoroughly.

Cut the onion into small cubes and sauté in hot oil. Add the minced meat and stir-fry until done. Place the minced meat and onions in a bowl, add soy sauce and ketchup and stir.

Grease a baking dish and spread half of the mashed potatoes over it. Sprinkle with half the grated cheese, add the meat filling and the remaining cheese. Spread the puree on top and brush with sour cream. Bake for 15–20 minutes at 180°C.

Ingredients

• 6–8 potatoes;
• salt - to taste;
• 500 g fillet of any white fish;
• ground black pepper - to taste;
• 1 tablespoon lemon juice;
• 30 g butter;
• 1½ tablespoons flour;
• 400 ml milk;
• a pinch of ground nutmeg;
• 100 g melted cream cheese;
• 1 onion;
• a little vegetable oil;

Preparation

In salted water until soft. Cut the fillet into large pieces and place in a bowl. Add salt, pepper and lemon juice, stir and reserve while you prepare the rest of the ingredients.

Melt the butter in a saucepan or small saucepan. Add flour and cook for a couple of minutes, stirring. Continuing to stir, gradually pour in the milk. Add nutmeg and cream cheese and, stirring, cook the sauce over low heat until thickened.

Cut the onion into thin half rings and the boiled potatoes into slices. Place the fish in a greased dish. Spread the onion, some of the sauce, potatoes on top and pour the remaining sauce over it. Place the casserole in an oven preheated to 180°C for 30–35 minutes.

Ingredients

• 1 onion;
• 2–3 tablespoons of vegetable oil;
• 150 g champignons;
• 1 chicken breast;
• salt - to taste;
• 1 teaspoon chicken seasoning;
• 100 g hard cheese;
• 2 eggs;
• 4 cloves of garlic;
• 2 tablespoons of mayonnaise or sour cream;
• 6–7 potatoes;
• ground black pepper - to taste;
• ½ bunch of dill.

Preparation

Chop the onion and lightly fry in hot oil. Cut the mushrooms and chicken into small cubes, add to the onion and fry until golden brown. Season with salt and spices.

Combine half the grated cheese, an egg, 2 chopped garlic cloves and mayonnaise or sour cream. Add peeled potatoes, grated on a coarse grater, salt and pepper and stir.

Separately, mix the remaining grated cheese and chopped garlic, chopped dill, and egg.

Place the mushroom and chicken filling in a baking dish, spread the potato mixture on top and cover with the cheese mixture.

Cover the pan and bake at 200°C for about an hour. Then remove the foil and cook for another 10-15 minutes.

Ingredients

• 1 small eggplant;
• 2–3 large potatoes;
• 1–2 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• a little vegetable oil;
• 250 ml heavy cream;
• 1 egg;
• 200–250 g hard cheese.

Preparation

Cut the peeled potatoes into small cubes and place in a bowl. Add chopped garlic, salt and pepper and stir. Place in a greased form.

Whisk the cream and egg. Add a third of the grated cheese, mix and pour the mixture over the vegetables. Bake for about 30 minutes at 180°C. Sprinkle the casserole with the remaining grated cheese and cook for another 10-20 minutes.

Ingredients

• 5 potatoes;
• 200 g pumpkin pulp;
• 150 g hard cheese;
• 80–100 g butter;
• 2-3 tablespoons of sour cream or mayonnaise.

Preparation

Grate the peeled potatoes, pumpkin and cheese on a coarse grater. Add melted butter and mix thoroughly.

Place the prepared mixture in a baking dish and spread sour cream or mayonnaise on top. Bake for 30–40 minutes at 180°C.

step by step recipe with photos

Mashed potatoes with cheese in the oven - perfect option for a delicious, satisfying dinner. This side dish can be served with any meat or fish dish, vegetable salad or just fresh vegetables and pickles. To prepare such a dish, it is better to take hard cheese that melts well so that a delicate, stretchy “cap” forms on the surface of the side dish. That is, it is better to serve such a dish immediately, straight from the oven, before the cheese hardens.

Ingredients

• 5-6 potatoes
• 100 g hard cheese
• 1 chicken egg
• 50 g butter
• 1/2 tsp. salt
• 100 ml milk
• 2 tbsp. l. breadcrumbs
• 1/5 tsp. spices
• 2-3 slices fresh cucumber for filing
• 2-3 sprigs fresh parsley for serving

Preparation

1. Prepare the necessary ingredients - this is a standard set for making mashed potatoes. Peel the vegetables, wash them, cut off the “eyes”. Measure out the required amount of breadcrumbs, milk, butter. Take one fresh chicken egg.

2. Cut the potatoes into small pieces so that they cook faster. Place in a saucepan, add water and put on fire. After the water boils, add salt to the potatoes, skim off the foam and cook until soft over low heat - 20-25 minutes.

3. When the potatoes are cooked, drain the potato broth and pour fresh milk into the pan.

4. Also crack a fresh chicken egg into the pan and throw in a piece of butter - it’s better to take 82.5%. It is slightly sweet and very tasty.

5. Using a potato masher, mash the potatoes until they are a smooth, lump-free mashed potato. If it is not soft enough, you can add a little more milk.

6. Grease a baking dish with a piece of butter, then sprinkle with breadcrumbs.

7. Transfer the mashed potatoes to a baking dish and smooth with a spoon. You can also bake the puree in portions - in small molds.