Baked puree with golden crust

Baked puree with golden crust

An unusual combination of cheese and crispy breadcrumbs gives mashed potatoes a special taste

Ingredients

• 800g potatoes;
• 40g butter;
• 1/4 cup milk;
• 1 bunch of green onions;
• 50g breadcrumbs;
• 100g hard cheese;

Recipe for making a dish at home

1. The potatoes need to be peeled, cut into small pieces and placed in a large saucepan. Fill with cool water. Bring to a boil over high heat. Boil the potatoes until done.
2. Boil milk in a small container.
3. Grate hard cheese on a small grater.
4. Finely chop the green onion.
5. Drain all liquid from the pan with cooked potatoes. Mash the cooked potatoes with a masher. Add hot milk, grated cheese (70 g) and chopped green onions, salt to the potatoes, put on low heat and stir until smooth (approximately 1-2 minutes).
6. Grease a baking dish with butter. Place the puree in the pan, sprinkle with breadcrumbs and the remaining grated hard cheese. Bake in the oven on the grill setting for 5-10 minutes until golden brown.
7. You can serve this dish with fried beef steak and stewed chicken breast.

Helpful Tips:

• You can add a mixture of several types of cheeses to the puree for the most special taste (cheddar, mozzarella, processed cheese)
• To make mashed potatoes turn out tender, add cream instead of milk - advice from user Natasha

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Mashed Potato Casserole with Cheese

Mashed potatoes baked in the oven with cheese and garlic are ordinary, but at the same time beautiful (with a unique golden crust), fragrant and savory dish that is suitable for both a formal table and an ordinary home dinner. The entire manufacturing process will take 45-50 minutes, some stages can be done immediately.

Advice. Use tubers with a very high starch content for mashed potato casserole, 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 mixture will become very watery.

Ingredients for 4 servings:

• potatoes – 5 pieces (medium tubers);
• hard cheese (Russian or Dutch) – 100 g;
• butter – 50 g;
• 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, rinse, and cut potatoes into large pieces.

2. Place the pieces in a pan with cool salted water. Place over medium heat and cook until tender (the flesh should become loose and can easily be pierced with a knife).

3. While the potatoes are boiling, grate the cheese on the smallest 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 (throw 200 ml in a separate cup to adjust the thickness of the mashed potatoes 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 very thick, adjust the thickness with the broth left in the previous step.

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.

“Frozen” potatoes - crispy crust and soft puree inside

The potatoes come out with a very tasty crispy crust, and the inside is like mashed potatoes.

Savory, beautiful potatoes with a golden brown crust and a tender, puree-like center.
Recipe from the web, thanks to the creator.

Ingredients:
Potatoes
Salt
Vegetable oil for greasing the mold

Boil in salted water for about 8 minutes (please note that the potatoes should be immersed in already boiling water, it will be tastier. By the way, when you cook potatoes for salads or mashed potatoes, you should do the same.) Drain the
water and cool the potatoes. For clarity, I again put it in a baking dish. For beauty, you can create longitudinal and transverse cuts/scratches on the potatoes. They will be visible and look great after baking (look at my photos).

Now put the potatoes in some kind of container (pan, mold), cover with cling film.

.
and put it in the FREEZER for at least 1 hour. (yes, yes, this is not a joke!) (I have several glass forms. Therefore, I put it in the form given to us in the freezer. I will bake, of course, in a different form - because it is not allowed to put chilled glass into a preheated oven).

So, at least an hour has passed, we take the potatoes out of the freezer. Turn on the oven to preheat at high power.

Now you need to pour into the baking tray (mold) in which we will bake the potatoes, any kind of vegetable oil (to taste) (enough so that the potatoes almost float in the oil), roll the potatoes in the oil.

That's practically all. Place the pan with the potatoes in a perfectly preheated oven and bake at maximum power for 30-40 minutes, until a beautiful golden brown crust forms. During baking, especially closer to readiness, it is recommended to turn the potatoes 2-3 times.

This is how we take the pan with the finished potatoes out of the oven:

Recipe notes:
* We freeze already half-cooked potatoes.
Therefore, the starch will not disintegrate and the potatoes will NOT become sweet. * It is thanks to freezing that the inside of the potatoes becomes like puree after baking.
And thanks to the high baking temperature, the outside will have a delicious golden brown crust. * You yourself realize that not many people like potatoes “without anything” (gravy, sauce, vegetable salad or just tomatoes).
So take care of this in advance. * Just like a side dish for almost any meat dish. My wife and I love it just like that, with a vegetable salad!

Baked mashed potatoes with cheese in just an hour: a good option for a savory side dish

In Russia, mashed potatoes have been considered a completely ordinary side dish for almost all meat and fish dishes for almost all decades. But we have to admit that it is quite sour and has long become boring to everyone. That’s why I experimented a little and tried baking it with cheese. It turned out so delicious that now my family members often ask me to create it exactly this way. In this article, I will tell you the recipe for this cool side dish, which goes perfectly with fried meat.

Necessary components

To make awesome Cheesy Baked Potatoes, I need to prepare the following ingredients:

• 5 huge potatoes;
• 30 g butter;
• about 50 grams of grated cheese (if you wish, you can use vegan cheese, then the dish will be the healthiest and least caloric);
• salt and pepper.

Making regular mashed potatoes

Before you start preparing the baked side dish, you first need to specifically boil the potatoes. To do this, I first peel it and then chop it very finely. Finely chopped potatoes cook much faster, so it's more targeted.

So, I put the chopped potatoes in a saucepan with hot water, close it with a tight lid and let it cook over low heat for about 12-14 minutes until the vegetable becomes soft. Adding a pinch of salt not only improves the taste of potatoes, but also increases the boiling point and speeds up the preparation of food.

The vegetable will be ready when it can be simply broken with a fork.

Add butter, salt and pepper to the potatoes from which the water has been drained, and then grind everything well with a blender.

You can use a blender for this, but I still prefer to use an ordinary masher. You don’t have to be too overzealous – after baking, any remaining lumps will disappear.

Baking Personalities

When I get a good mashed potato, I mix it and then spoon it into the baking dish, trying to distribute it as sparingly as possible.

I grate the cheese on a small grater - you don’t need a lot of it, just to create a wonderful light crust on top.

I sprinkle grated cheese on top of the potatoes, and then bake them for 40 minutes at a temperature of 40 degrees (inspect them from time to time, if the cheese melts unevenly, turn the baking dish).

Once the crust turns out to be a nice golden color, I take out my potatoes and let them cool slightly. Then all I can do is put it on portioned plates, trying to create it so that the cheese crust remains on top. The result is an indescribably tasty dish that is quite simple to prepare. Literally no one would call such a side dish for meat sour - it not only looks great, but it also completely mixes the taste of ordinary potatoes with cheese.

So the next time you make mashed potatoes, forget about the usual side dish and try baking them afterwards. Believe me, you literally will not be disappointed with the taste of the resulting dish, in general, just like the members of your family.