Potato casserole is a dish that consists of quite affordable ingredients and is relatively easy to prepare.
At the same time, the dish is very tasty and filling.
However, the casserole can be even more appetizing. The main thing is to avoid one very common mistake.
The mistake was not related to the potatoes at all, but to the meat ingredient.
99 percent of recipes for this dish mention minced meat. But it is better to use cooked meat, not raw meat.
Recipe for the perfect potato casserole
The main secret is the need for preliminary heat treatment of the meat.
Boil 600 grams of beef. Pass the processed product through a meat grinder together with a boiled onion.
The resulting mass should be salted and heated in a frying pan for seven minutes. This completes the preparation of the meat filling.
Next, you need to boil a kilo of potatoes. Bring the vegetable to readiness and remove excess moisture and turn it into puree. You will need additional ingredients (half a glass of milk, a raw egg) and a potato masher.
The finished potato base should be divided into two equal parts. After that, you need to "assemble" the layers in a baking dish in the following order: potatoes - meat - potatoes. The surface of the dish should be covered with a raw egg.
The baking time in the oven should be half an hour. The desired temperature is 200 degrees or slightly more. The sign of readiness of the dish is the appearance of browning.
The casserole, the meat filling of which was cooked in advance, is distinguished by its tenderness, juiciness and bright taste.
Earlier we told you how to make real lasagna from pancakes.
