Mashed potatoes with cheese in the oven. Mashed potatoes with garlic and cheese in the oven
step by step recipe with photos
Mashed potatoes with cheese in the oven are an ideal option for a tasty, satisfying dinner. This side dish can be served with any meat or fish dish, vegetable salad or just fresh vegetables, as well as 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 of fresh cucumber for serving
- 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.
Baked mashed potatoes with cheese and porcini mushrooms
Potatoes – 7 pcs.
Milk – 100 ml
Cream 33% – 200 g
Butter – 150 g
Porcini mushrooms – 250 g
Thyme – 10 g
Garlic – 3 cloves
Olive oil – 50 ml
Parmesan – 150 g
Parsley – 10 g
Sour cream 20% – 300 g
Salt pepper
169 kcal
Peel the potatoes and boil until tender (about 20 minutes), mash well. Add warm milk and cream, some butter, season with salt and pepper, beat well with a whisk.
Peel the porcini mushrooms, boil until half cooked, drain, cut into small cubes and fry with thyme and garlic in olive oil.
Mix the finished puree with fried mushrooms, 50 g of grated Parmesan and chopped parsley.
Grease a baking dish with butter and add puree. Sprinkle the remaining Parmesan cheese on top and drizzle with melted butter. Bake in the oven until the crust is golden brown.
Cut into portions. Serve with sour cream.
22. Baked mashed potatoes Potatoes 250, eggs 1/4 pcs., sour cream 5, butter or margarine 5. Prepare mashed potatoes (5), place it in an even layer on a greased portioned frying pan, level the surface, apply a pattern of mashed potatoes on it help
From the book The best snack recipes for any holiday and more author Krotov SergeyBaked mashed potatoes 1 kg of potatoes, 200 ml of milk, 3 tablespoons of vegetable oil, 1 egg, 2 tablespoons of sour cream, salt to taste Peel the potatoes, boil, mash, add hot milk and butter and stir until smooth. Place the puree on the greased
From the book The most delicious encyclopedia of cooking author Kostina DariaMashed potatoes with soft cheese 1.5 kg of potatoes, 3 tablespoons of butter, 2 cups of potato broth, 100 g of soft cheese Peel the potatoes, boil and mash. Put pieces of butter into it, cheese dissolved in hot potato broth and beat the mixture until
From the book Secrets of Russian Cuisine author Alkaev Eduard NikolaevichMashed potatoes with cheese and caraway seeds, baked in a pot 500 g of potatoes, 50 g of butter or margarine, 2 eggs, 1 onion, 200 g of cheese, salt, pepper, caraway seeds. Boil the potatoes in their skins, peel and mash. Add butter (reserving 1 teaspoon), beaten egg, chopped onion and cheese
From the book I Don't Eat Nobody author Zelenkova O KBAKED MASHED POTATOES Peel 3/4 kg of potatoes, cut into slices and boil in salted water. Drain the water and pass the hot potatoes through a meat grinder. Lightly fry the resulting puree in oil, dilute with 2 tablespoons of milk, add salt and sprinkle with black
From the book Steam Cooking author Babenko Lyudmila VladimirovnaMashed potatoes with Swiss cheese Peel the potatoes, boil (or bake and peel), wipe, mix with butter, eggs, grated cheese and cream. Then place on a deep dish greased and sprinkled with crumbs, brush with egg, sprinkle with cheese, sprinkle
From the book Cooking with a blender, food processor, mixer author Nesterova Daria VladimirovnaMashed potatoes, baked with cheese Prepare mashed potatoes, add raw yolks, grated cheese, season to taste with pepper and nutmeg. Place the mixture in a heap in a bowl for cereals, sprinkle with grated cheese, bake for 5-6 minutes in a double boiler. Ready dish immediately
From the book Delicious Quick Dishes. In 10, 20, 30 minutes author Collection of recipesMashed potatoes with sausage cheese Ingredients 4-5 potato tubers, 150 g sausage cheese, 1 tablespoon olive oil, 3 onions, 2 tablespoons sour cream, 1 bunch of green onions, salt. Method of preparation: Wash the potatoes, boil them,
From the book Miracle Recipes for the Microwave author Kashin Sergey Pavlovich224. Mashed potatoes with cheese, baked in a pot products 500 g potatoes, 50 g butter or margarine, 2 eggs, 1 onion, 200 g cheese, salt, pepper. Cooking time – 30 minutes. Boil potatoes in their skins, peel and mash. Add oil (reserving 1 tsp), beaten egg,
From the book Easter Table. Cooking like professionals! author Krivtsova Anastasia VladimirovnaCheese cream soup with rice and porcini mushrooms Ingredients: 1 1/2 liters of mushroom broth, 150 g of cheese (any), 100 g of porcini mushrooms (boiled), 2 carrots, 50 g of rice, 1 potato, 1 onion, salt. Method Preparation: Wash, peel, and coarsely chop carrots and potatoes. Grate the cheese on a coarse
From the book Microwave. First meal author Kashin Sergey PavlovichMashed potatoes baked with cheese 800 g mashed potatoes 100 g cheese 2 tbsp. spoons of butter? dec. spoons of nutmeg parsley ground black pepper salt Salt and pepper the finished mashed potatoes, add nutmeg and mix with half
From the book Cooking Diet Meals author Kozhemyakin R. N.Cheese cream soup with rice and porcini mushrooms Ingredients: 1 ? l mushroom broth, 150 g cheese (any), 100 g porcini mushrooms (boiled), 2 carrots, 50 g rice, 1 potato, 1 onion, salt. Method of preparation: Wash the carrots and potatoes, peel them, chop coarsely. Grate the cheese on a coarse
From the book of 1000 quick recipes author Mikhailova Irina AnatolyevnaMashed potatoes with eggs and cheese Ingredients Potatoes - 500 g Butter - 2-3 tablespoons Eggs - 2 pcs. Milk – 1 cup Sour cream – 1/4 cup Grated cheese – 50 g Salt – to taste Method of preparation Boil the potatoes in their skins until fully cooked in the usual way,
From the book Preparations, pickles, dried foods. Hunting recipes author Kashin Sergey PavlovichMashed potatoes with cheese, baked in a pot 500 g potatoes, 50 g butter or margarine, 2 eggs, 1 onion, 200 g cheese, salt, pepper. Boil the potatoes in their skins, peel and mash. Add butter (reserving 1 teaspoon), beaten egg, chopped onion and diced cheese. Salt the puree
From the book Easter Table author Kashin Sergey PavlovichMashed 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,
From the author's bookMashed 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,
Hearty and tasty dishes with meat, fish, eggplant, tomatoes, pumpkin and cheese.
Photo: minadezhda / ShutterstockIngredients
- 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.
Photo: A. Zhuravleva / Shutterstock 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.
Photo: Lapina Maria / Shutterstock 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.
Photo: Chudovska / Shutterstock 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 herbes de Provence (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.
Photo: Elena Trukhina / Shutterstock 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.
Photo: StockphotoVideo / Shutterstock 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.
Photo: Maslova Valentina / Shutterstock 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, simmer until sauce thickens.
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.
Photo: Anastasia_Panait / Shutterstock 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.
Photo: Cesarz/Shutterstock 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.
Photo: A_Lein/Shutterstock 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.
Mashed potatoes baked in the oven with cheese and garlic are simple, but at the same time beautiful (with an original golden crust), aromatic and tasty dish that is suitable for both a festive table and 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 the highest starch content, 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.
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