When I have no idea for dinner, I gladly reach for casseroles – they are simple to make and very filling. This Potato casserole with cheese It belongs to my favorites. The sharp cheddar cheese and mustard decide here with a unique, extremely expressive taste.
- 400 g of potatoes,
- 75 g of butter,
- 150 g of acute cheddar cheese,
- 75 g of onion,
- 1 tomato,
- 1 egg,
- 1 tablespoon of milk,
- 1.5 tablespoons of mustard,
- ½ teaspoon salt,
- ½ teaspoon of black pepper.
Additionally:
- Frying oil,
- Butter to smear the mold.
Cook unwashed potatoes in a pot with salted water until soft for about 30-35 minutes. Do not cut them into smaller pieces, because you will need whole slices.
Peel the onion and cut it finely. Fry it in a pan in a little oil.
Strain and cool the potatoes, then peel. Cut half into thin slices and crush the other half with a pestle.
Add butter, ¾ cheese and mustard to the potato puree. Mix
The egg beaten with milk and add to the potato puree. Also add the onion and mix again. Season the mixture to taste with salt and pepper.
Cut the tomato into thin slices and gently mix it into the potato mass.
Brush the round heat -resistant vessel with butter. Place the bottom and edges with slices of potatoes, and put in the potato puree with additions. Press them lightly to keep the casseroles to keep the edges.
Sprinkle with remaining cheese.
Insert a potato casserole with cheese into the oven preheated to 200 degrees Celsius for 15-20 minutes, until nice browning.
Serve the dish hot, immediately after preparation. Store the remains in the fridge and use within 3 days. Heat in the oven.
Source: NowowoPuje.pl
See also:
Yeast buns with meat stuffing. Recipe from Tatar cuisine
Juicy chicken on rice. The family will be full
The soup that replaces the second course. Aromatic and very filling
