Potato gratin

A hearty meal of simple products. Tender, juicy, spicy and such a favorite potato casserole. 


  • Potatoes – 5 shi
  • Milk – 100 ml
  • Butter – 100 g
  • Pork neck – 200 g
  • Hip of beef – 200 g
  • Onions – 1 piece
  • Flour – 50 g
  • Hard cheese – 200 g
  • Vegetable oil – 40 ml
  • Sour cream – 75 ml
  • Salt – 10 g
  • Pepper – 5 g
  • Breadcrumbs – 100 g

Preparation. Potato gratin

Potato peel, cut into 4 pieces and boil until tender, while cooking season with salt. Drain and heat the potatoes over medium heat for 2 minutes to evaporate all the moisture. Mash the potatoes in mashed potatoes, add butter and warm milk. To puree was thick, add sifted flour. Ready mashed potatoes wipe through a sieve, to avoid lumps.

Tip: to pie wasn’t runny and watery, boiled potatoes should be warm.

Cut the meat into cubes and mince. Onions chop and fry in vegetable oil. Add the minced meat, mash and season with salt and pepper. Cook the minced meat until half cooked.

Tip: put salt in the stuffing is better on the pan that the onion was poselilsya.

Form for baking grease with butter and petrusite breadcrumbs, refrigerate for 5-10 minutes.

Tip: the crackers and the refrigerator need to ensure that the pudding does not stick to the edges of the shape and have an attractive appearance.

Put the casserole such layers: mashed potatoes, grated cheese, minced meat, cheese, mashed potatoes. Mix the cheese with sour cream and pour over the casserole. So she’ll have a Golden crust. Bake for 30 minutes at 200 degrees.

Tip: lay out the ingredients at room temperature, otherwise the oil will flow.

Cover ready baked pudding with a towel and let’s cool down.