Potato casserole with minced meat, tomatoes, cheese and cream sauce

Potato Escalope 518 Last Update: Jul 31, 2021 Created: Jul 31, 2021 0 0 0
Potato casserole with minced meat, tomatoes, cheese and cream sauce
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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An appetizing casserole with a rich set of products, the texture of which is organically combined in one dish, is both potatoes and minced meat, fried before baking with onions, carrots and tomatoes. Grated cheese and cream-based sauce bind the layers of the casserole and are also responsible for the rich, creamy taste. It turns out very tasty and satisfying!

Ingredients

Directions

  1. Prepare all ingredients. Any minced meat will do, I used pork.
  2. Preheat a deep skillet well. Put the minced meat there, pour in 100 ml of water and cook, stirring with a spatula, until all the liquid evaporates, about 8-10 minutes over medium heat.
  3. Meanwhile, grate the hard cheese on a fine grater.
  4. Peel the potatoes, rinse, dry and grate on a coarse grater. Then squeeze the excess juice out of the potatoes well.
  5. Time passed, the minced meat was fried. Add vegetable oil (1 tablespoon), ground paprika, nutmeg, salt and ground pepper to the pan. Stir and fry for another 3 minutes over low heat.
  6. Peel and rinse the onions and carrots. Grate the carrots on a coarse grater, cut the onion into small cubes. Add vegetables to the minced meat, stir and simmer for 4-5 minutes over low heat.
  7. Cut the tomatoes into small cubes and send to the pan. Stir. Fry still for about 5 minutes and remove from heat.
  8. Prepare the gravy in parallel. Place butter in a thick-walled saucepan and melt over moderate heat.
  9. Add flour.
  10. Stir quickly with a spatula until smooth so that there are no lumps.
  11. Pour in the cream in a thin stream, stirring vigorously with a spatula. Heat over low heat until thickened. It took me 1-1.5 minutes for the mixture to thicken.
  12. Remove thickened sauce from heat. Season with salt, ground black pepper and nutmeg. Stir.
  13. Turn on the oven to preheat to 180 degrees.
  14. Lubricate the bottom of a baking dish (I use a glass oven with a diameter of 24 cm and a height of 7 cm), grease with vegetable oil (1 tablespoon). Divide the squeezed potatoes (you can visually) into three parts. Spread out 1/3 of the potatoes, covering the bottom of the tin evenly.
  15. Spread 1/3 of the sauce on top.
  16. Add 1/3 of the grated hard cheese.
  17. Spoon half of the minced meat with vegetables.
  18. Put another 1/3 of the squeezed potatoes, sauce and grated cheese on top. Season the potatoes with a little salt and pepper (pinch).
  19. Spoon the remaining half of the minced meat with the vegetables.
  20. Spread the remaining squeezed potatoes evenly over the top and the remaining sauce on top.
  21. Sprinkle with the remaining grated cheese. The number of layers can be different. It all depends on the size of the mold used.
  22. Cover the contents of the form with foil and send to the oven preheated to 180 degrees for 50-60 minutes. The baking time depends on the power of the oven and the size of the mold used.
  23. After a while, remove the tin, remove the foil and return the casserole to the oven for another 10-15 minutes to brown the top.
  24. Potato casserole with minced meat, tomatoes and cheese is ready.
  25. Sprinkle chopped herbs on the finished dish.
  26. Serve immediately, with fresh vegetables or pickles.
  27. Bon Appetit!

Potato casserole with minced meat, tomatoes, cheese and cream sauce



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

An appetizing casserole with a rich set of products, the texture of which is organically combined in one dish, is both potatoes and minced meat, fried before baking with onions, carrots and tomatoes. Grated cheese and cream-based sauce bind the layers of the casserole and are also responsible for the rich, creamy taste. It turns out very tasty and satisfying!

Ingredients

Directions

  1. Prepare all ingredients. Any minced meat will do, I used pork.
  2. Preheat a deep skillet well. Put the minced meat there, pour in 100 ml of water and cook, stirring with a spatula, until all the liquid evaporates, about 8-10 minutes over medium heat.
  3. Meanwhile, grate the hard cheese on a fine grater.
  4. Peel the potatoes, rinse, dry and grate on a coarse grater. Then squeeze the excess juice out of the potatoes well.
  5. Time passed, the minced meat was fried. Add vegetable oil (1 tablespoon), ground paprika, nutmeg, salt and ground pepper to the pan. Stir and fry for another 3 minutes over low heat.
  6. Peel and rinse the onions and carrots. Grate the carrots on a coarse grater, cut the onion into small cubes. Add vegetables to the minced meat, stir and simmer for 4-5 minutes over low heat.
  7. Cut the tomatoes into small cubes and send to the pan. Stir. Fry still for about 5 minutes and remove from heat.
  8. Prepare the gravy in parallel. Place butter in a thick-walled saucepan and melt over moderate heat.
  9. Add flour.
  10. Stir quickly with a spatula until smooth so that there are no lumps.
  11. Pour in the cream in a thin stream, stirring vigorously with a spatula. Heat over low heat until thickened. It took me 1-1.5 minutes for the mixture to thicken.
  12. Remove thickened sauce from heat. Season with salt, ground black pepper and nutmeg. Stir.
  13. Turn on the oven to preheat to 180 degrees.
  14. Lubricate the bottom of a baking dish (I use a glass oven with a diameter of 24 cm and a height of 7 cm), grease with vegetable oil (1 tablespoon). Divide the squeezed potatoes (you can visually) into three parts. Spread out 1/3 of the potatoes, covering the bottom of the tin evenly.
  15. Spread 1/3 of the sauce on top.
  16. Add 1/3 of the grated hard cheese.
  17. Spoon half of the minced meat with vegetables.
  18. Put another 1/3 of the squeezed potatoes, sauce and grated cheese on top. Season the potatoes with a little salt and pepper (pinch).
  19. Spoon the remaining half of the minced meat with the vegetables.
  20. Spread the remaining squeezed potatoes evenly over the top and the remaining sauce on top.
  21. Sprinkle with the remaining grated cheese. The number of layers can be different. It all depends on the size of the mold used.
  22. Cover the contents of the form with foil and send to the oven preheated to 180 degrees for 50-60 minutes. The baking time depends on the power of the oven and the size of the mold used.
  23. After a while, remove the tin, remove the foil and return the casserole to the oven for another 10-15 minutes to brown the top.
  24. Potato casserole with minced meat, tomatoes and cheese is ready.
  25. Sprinkle chopped herbs on the finished dish.
  26. Serve immediately, with fresh vegetables or pickles.
  27. Bon Appetit!

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