How to make a potato casserate

You need
    • potatoes — 1 kg;
  • onions — 3 pcs.
  • ;

  • processed cheese — 100 g;
  • walnut — ½ cup;
  • chopped greens;
  • flour — 2 tbsp.
  • ;

  • butter;
  • breadcrumbs or cheese;
  • milk — 1-1,5 cups;
  • salt
  • pepper;
  • vegetable oil.
Instruction
1

Take two medium-sized bulbs, clean. Rinse them thoroughly under cold water, it is necessary to ensure that no tears appear during cutting. Finely cut the root crops. Heat the vegetable oil in a pan, roast the onion until the golden crust appears.

2

Gently scatter three eggs, separate the proteins from the yolks. After that, cut the finely walnuts. Rub the processed cheese on a large grater. Add all ingredients to the roasted onions. In there, pour 2 tbsp flour. Cut finely greens (dill, onion and parsley), dry everything to the resulting mass. Salt and pepper to taste.

3

Make the mashed potatoes. To do this, rinse and peel a few potatoes. Cut them into large cubes. Pour water so that it completely covers the root crops. Boil them down. At the end of cooking, salt. Drain water, disperse with a wooden pestle or any other device. Add 2 tbsp butter. Stirring gradually, pour the boiled milk.

4

The

previously cooked mixture mix with the mashed potatoes. Whisk the egg whites and pour them into a casserole base, mix all thoroughly. After that, grease with vegetable or butter mould for baking, put there the resulting mass. On top you can splash it with melted butter and fill with breadcrumbs or grated cheese. Put the casserole in a preheated oven and bake at 180-200°C for 35-40 minutes. Serve potato casserole with sour cream sauce. On top of the finished dish sprinkle with chopped greens.

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