Ingredients
| Potato | 1 kg |
| Hard cheese | 300 g |
| Milk or cream | 1.5 tbsp. |
| Eggs | 1 PC. |
| Vegetable oil | 1 tbsp. l. |
| Salt | Taste |
| Spices | Taste |
| Greenery | Taste |
How to choose the right ingredients
Cheese for casserole can be used both processed and hard. You can combine several varieties and types of cheese, which will give your dish a unique taste. You can add milk, cream, liquid sour cream or mayonnaise to the cheese filling.
How to make potato casserole with tomatoes and cheese
A very simple casserole. Nevertheless, very tasty. The simple ingredients for cooking are probably already in your refrigerator. I suggest you cook it together!
Ingredients:
- 3-5 medium sized potatoes
- 100 g cheese
- Large onion
- A couple of tomatoes
- Medium carrot
- 4 tablespoons sour cream (you can use mayonnaise)
Interesting: Vegetable stew with chicken, potatoes and zucchini - homemade recipe
Preparation:
Peel the potatoes and cut them into slices. The average thickness is approximately one centimeter. Grease a baking tray with oil. Lay out the circles here, maybe in 2 layers. Salt and pepper on top
Let's make a mesh of sour cream and lightly spread it over the potatoes with a silicone brush. Peel the carrots and cut into thin pieces. You can pre-cook the carrots
Cut the onion into half rings and distribute over the top. Wash the tomatoes, cut them into slices and place them on the onion. Coat the top with mayonnaise or sour cream again. Place in an oven preheated to 200 degrees for half an hour. Then sprinkle with grated cheese and leave for another 10 minutes.
As soon as it is browned and melted, you can remove it from the oven, cut and serve. The aroma is mind-blowing. And the taste is simply amazing!
Recipe for raw potato casserole with cheese
- Peel the potatoes, wash and cut into thin slices.
- Grate the cheese into a separate deep bowl on a coarse grater.
- Now we move on to preparing the filling: combine milk, egg, salt and spices to taste, beat a little for homogeneity, add the finished mixture to the grated cheese and mix.
Did you know?If you use sour cream or mayonnaise for the cheese filling, and thus you get a fairly thick mixture, you can spread it between layers of chopped potatoes. The more layers, the better the impregnation of the entire casserole. But don’t forget to cover the entire dish with a layer of cheese or cheese mixture!
- We take the form in which we will bake the dish, grease it with vegetable oil and lay out the potatoes.
- It’s best if you lay it out like sliced sausage - each next circle overlaps the previous one with its edge. When all the potatoes are already in the baking pan, pour them evenly with the prepared cheese and milk filling
- Place the pan in the oven and cook for 20-25 minutes at 200 ºC.
- Take the finished casserole out of the oven, sprinkle with a small amount of finely chopped herbs if desired, cut into portions and place on plates. Bon appetit!
Cheese casserole recipe
Ingredients:
- 250 grams of white bread crackers;
- 250 grams of cheese;
- 100 grams of butter;
- 3 eggs;
- 500 milliliters of milk;
- salt.
Before starting to prepare the cheese casserole, I had to make a choice towards a more healthy dish. I gave up the sweet version of the culinary product. As a result, the logical decision was made not to use raisins in the recipe. And as the basis of the second dish, I decided to use a non-standard product for casseroles and abandoned the usual semolina and flour.
Such a product is ordinary crackers. Combining them with cheese is the most successful culinary solution for this casserole recipe. Again, this opinion is purely my personal, with which you have the right to disagree. But before drawing any conclusions, you should prepare the recipe and try the dish, and only then discuss what is tastier, “fish or sausage.” Is not it?
Recipe: Cottage cheese casserole with zucchini and cheese. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Curd casserole with zucchini and cheese.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 141.7 kcal | 1684 kcal | 8.4% | 5.9% | 1188 g |
| Squirrels | 14.4 g | 76 g | 18.9% | 13.3% | 528 g |
| Fats | 7.8 g | 56 g | 13.9% | 9.8% | 718 g |
| Carbohydrates | 3.1 g | 219 g | 1.4% | 1% | 7065 g |
| Organic acids | 0.8 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 1.8% | 4000 g |
| Water | 70.2 g | 2273 g | 3.1% | 2.2% | 3238 g |
| Ash | 1.974 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 114.6 mcg | 900 mcg | 12.7% | 9% | 785 g |
| Retinol | 0.098 mg | ~ | |||
| alpha carotene | 0.001 mcg | ~ | |||
| beta carotene | 0.128 mg | 5 mg | 2.6% | 1.8% | 3906 g |
| beta Cryptoxanthin | 0.003 µg | ~ | |||
| Lycopene | 0.002 mcg | ~ | |||
| Lutein + Zeaxanthin | 0.05 mcg | ~ | |||
| Vitamin B1, thiamine | 0.044 mg | 1.5 mg | 2.9% | 2% | 3409 g |
| Vitamin B2, riboflavin | 0.207 mg | 1.8 mg | 11.5% | 8.1% | 870 g |
| Vitamin B4, choline | 69.17 mg | 500 mg | 13.8% | 9.7% | 723 g |
| Vitamin B5, pantothenic | 0.434 mg | 5 mg | 8.7% | 6.1% | 1152 g |
| Vitamin B6, pyridoxine | 0.139 mg | 2 mg | 7% | 4.9% | 1439 g |
| Vitamin B9, folates | 20.811 mcg | 400 mcg | 5.2% | 3.7% | 1922 |
| Vitamin B12, cobalamin | 0.861 mcg | 3 mcg | 28.7% | 20.3% | 348 g |
| Vitamin C, ascorbic acid | 3.98 mg | 90 mg | 4.4% | 3.1% | 2261 g |
| Vitamin D, calciferol | 0.596 mcg | 10 mcg | 6% | 4.2% | 1678 g |
| Vitamin E, alpha tocopherol, TE | 0.291 mg | 15 mg | 1.9% | 1.3% | 5155 g |
| gamma tocopherol | 0.001 mg | ~ | |||
| Vitamin H, biotin | 7.251 mcg | 50 mcg | 14.5% | 10.2% | 690 g |
| Vitamin K, phylloquinone | 29 mcg | 120 mcg | 24.2% | 17.1% | 414 g |
| Vitamin RR, NE | 3.2919 mg | 20 mg | 16.5% | 11.6% | 608 g |
| Niacin | 0.472 mg | ~ | |||
| Betaine | 0.001 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 188.51 mg | 2500 mg | 7.5% | 5.3% | 1326 g |
| Calcium, Ca | 212.47 mg | 1000 mg | 21.2% | 15% | 471 g |
| Silicon, Si | 11.832 mg | 30 mg | 39.4% | 27.8% | 254 g |
| Magnesium, Mg | 19.7 mg | 400 mg | 4.9% | 3.5% | 2030 |
| Sodium, Na | 351.02 mg | 1300 mg | 27% | 19.1% | 370 g |
| Sera, S | 153.07 mg | 1000 mg | 15.3% | 10.8% | 653 g |
| Phosphorus, Ph | 197.5 mg | 800 mg | 24.7% | 17.4% | 405 g |
| Chlorine, Cl | 548.25 mg | 2300 mg | 23.8% | 16.8% | 420 g |
| Microelements | |||||
| Aluminium, Al | 52 mcg | ~ | |||
| Bor, B | 8.8 mcg | ~ | |||
| Vanadium, V | 2.81 mcg | ~ | |||
| Iron, Fe | 0.983 mg | 18 mg | 5.5% | 3.9% | 1831 |
| Yod, I | 6.45 mcg | 150 mcg | 4.3% | 3% | 2326 g |
| Cobalt, Co | 3.229 mcg | 10 mcg | 32.3% | 22.8% | 310 g |
| Lithium, Li | 0.359 mcg | ~ | |||
| Manganese, Mn | 0.0817 mg | 2 mg | 4.1% | 2.9% | 2448 g |
| Copper, Cu | 69.26 mcg | 1000 mcg | 6.9% | 4.9% | 1444 g |
| Molybdenum, Mo | 4.941 mcg | 70 mcg | 7.1% | 5% | 1417 g |
| Nickel, Ni | 0.647 mcg | ~ | |||
| Tin, Sn | 4.06 mcg | ~ | |||
| Rubidium, Rb | 9.5 mcg | ~ | |||
| Selenium, Se | 15.404 mcg | 55 mcg | 28% | 19.8% | 357 g |
| Strontium, Sr | 5.68 mcg | ~ | |||
| Fluorine, F | 26.84 mcg | 4000 mcg | 0.7% | 0.5% | 14903 g |
| Chromium, Cr | 2.03 mcg | 50 mcg | 4.1% | 2.9% | 2463 g |
| Zinc, Zn | 1.288 mg | 12 mg | 10.7% | 7.6% | 932 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.101 g | ~ | |||
| Mono- and disaccharides (sugars) | 3 g | max 100 g | |||
| Essential amino acids | 1.745 g | ~ | |||
| Arginine* | 0.433 g | ~ | |||
| Valin | 0.424 g | ~ | |||
| Histidine* | 0.34 g | ~ | |||
| Isoleucine | 0.334 g | ~ | |||
| Leucine | 0.51 g | ~ | |||
| Lysine | 0.493 g | ~ | |||
| Methionine | 0.184 g | ~ | |||
| Methionine + Cysteine | 0.148 g | ~ | |||
| Threonine | 0.358 g | ~ | |||
| Tryptophan | 0.154 g | ~ | |||
| Phenylalanine | 0.362 g | ~ | |||
| Phenylalanine+Tyrosine | 0.232 g | ~ | |||
| Nonessential amino acids | 2.14 g | ~ | |||
| Alanin | 0.29 g | ~ | |||
| Aspartic acid | 0.346 g | ~ | |||
| Glycine | 0.182 g | ~ | |||
| Glutamic acid | 0.807 g | ~ | |||
| Proline | 0.382 g | ~ | |||
| Serin | 0.432 g | ~ | |||
| Tyrosine | 0.329 g | ~ | |||
| Cysteine | 0.088 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 122.6 mg | max 300 mg | |||
| Phytosterols | 0.01 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 4.1 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.008 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.421 g | ~ | |||
| 17:0 Margarine | 0.006 g | ~ | |||
| 18:0 Stearic | 0.181 g | ~ | |||
| 20:0 Arakhinovaya | 0.006 g | ~ | |||
| Monounsaturated fatty acids | 2.413 g | min 16.8 g | 14.4% | 10.2% | |
| 16:1 Palmitoleic | 0.08 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.839 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.008 g | ~ | |||
| Polyunsaturated fatty acids | 0.455 g | from 11.2 to 20.6 g | 4.1% | 2.9% | |
| 18:2 Linolevaya | 0.226 g | ~ | |||
| 18:3 Linolenic | 0.012 g | ~ | |||
| 20:4 Arachidonic | 0.021 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 7.8% | |
| Omega-6 fatty acids | 0.5 g | from 4.7 to 16.8 g | 10.6% | 7.5% |
The energy value of cottage cheese casserole with zucchini and cheese is 141.7 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Step-by-step recipe for potato casserole with cheese in the oven
Recipes for delicious casseroles for every taste
admin
4
1 hour 30 minutes
155 kcal
5/5 (1)
Contents:1 Necessary products2 Choosing the “right” cheese3 Choosing the right spices4 Cooking process5 Video recipe for potato casserole with cheese Potato casserole is a kind of…
Potato casserole is a kind of “lifesaver” for any housewife. Fast, simple, very tasty. This dish is ideal for the autumn-winter period, when, having come home from the cold, you want something hot, aromatic and satisfying. Pour a glass of your favorite wine, wrap yourself in a warm blanket and enjoy a cozy home-cooked meal...
Today I will prepare for you my favorite potato casserole with cheese . The main advantage of this recipe is that it does not require special attention. I just prepare all the ingredients, put them in the right order and send this “happiness” to the preheated oven. It’s important not to forget to set the timer so that you don’t get carried away with something else and the casserole doesn’t burn. But let's talk about everything in order...
Inventory and kitchen appliances
- cutting board;
- cutting knife;
- large grater;
- whisk;
- a bowl or bowl in which we will mix milk, eggs and cheese;
- paring knife;
- baking dish;
- large frying pan;
- foil;
- kitchen timer or mobile phone app.
Required Products
| For the dish | |
| Potato | 1 kg |
| Any semi-hard cheese | 200 g |
| Milk or low-fat cream | 400 ml |
| Large egg | 1 PC. |
| Seasoning for potatoes | 2 tsp. |
| Fresh garlic or dried ground | 1 clove 1 tsp. |
| Sunflower oil | 1 tbsp. l. |
| Salt | 2 tsp. no slide |
| For decoration/fragrance | |
| Fresh herbs dill/parsley/cilantro | optional |
| Parmesan (optional) | 50 g |
It’s worth mentioning a few important points right away before you go shopping at the supermarket.
Choosing the “right” cheese
- When I say “correct,” I don’t mean any specific type. Choosing cheese for a recipe is a true art, but accessible to everyone. There are just a few basic rules to learn. Today we need to choose a cheese that will melt well in the oven .
- In most cases, semi-hard varieties , such as Gouda, Dutch, Kostroma, Poshekhonsky, Russian or Edam. They are buttery and smooth, easy to grate and are often used for baking.
- Hard cheeses such as Parmesan, cheddar or Emmental are also great, but it is very important to take into account that these varieties have characteristic and rather spicy, sweet or bitter undertones that may not be to everyone’s taste.
Personally, when I want to pamper myself and my loved ones, I add a little parmesan , so to speak, “for flavor.” It has a pronounced seductive aroma and taste with spicy nutty and fruity notes. And also, due to the fact that it is very hard and dense, it can be cut into thin shavings, like paper, and the dish will not only smell, but also look very impressive.
Choosing the right spices
Of course, you can always buy a bag with a ready-made mixture, but I like to select spices, taking into account the specifics of my taste and aroma preferences. With the right choice, even such a simple root vegetable acquires amazing taste. Before you put a bag of spices in your cart, keep in mind that different manufacturers have different compositions. This information can be easily found on the packaging.
Did you know? The following are considered ideal spice combinations for potatoes:
- turmeric, ginger, coriander, thyme, bay, basil, dill;
- black pepper, turmeric, savory, paprika, marjoram, dry dill and onion, thyme;
- dried onions, carrots, dill, celery, bay;
- parsley, parsnips, a mixture of paprika and ground white pepper.
Also, many seasonings already have salt added; this must be kept in mind so as not to over-salt the potatoes in the future. A casserole of raw potatoes with cheese is prepared quite quickly. On average, it takes me about half an hour to prepare the ingredients, and the dish itself is baked from forty minutes to an hour . Cooking time often depends on what kind of potatoes I have and how thinly they are cut. If it’s young, I feel free to take the casserole out of the oven and try it after 40 minutes ; if not, sometimes you need to leave the dish to simmer for a little while longer.
Cooking process
- So, the first thing I need to do is peel the potatoes, rinse and cut into thin slices, about 2 mm thick. You can also grate it on a coarse grater, this will not change the taste of the dish.
- The second step is to grate the selected cheese on a coarse grater. I rub parmesan finely or don’t add it at all.
- Place three quarters of the grated cheese (without Parmesan) in a bowl, add milk, beat in the egg and lightly beat the resulting mass with a whisk.
- I add spices there, including salt and pepper, and beat again.
I put the mixture in the refrigerator. Important! It is also worth mentioning about garlic. It’s easier to add ground dried garlic to the rest of the spices, but if you have fresh, you need to peel it, cut one clove into halves and rub the pan with them. Then remove the garlic from the pan. This will give the potatoes a special natural flavor. - Pour a spoonful of oil into a well-heated frying pan and add the potatoes. I lay out the slices with an overlap, and if I grate them, distribute them evenly and lightly fry them.
- I transfer the fried potatoes into a baking dish or leave them in a frying pan if it can be put in the oven instead of a pan. In principle, you can use any frying pan this way, as long as there are no flammable plastic or rubber parts on it.
- I pour the cheese mixture over the potatoes.
- I place the future casserole in an oven preheated to 180°, after covering the pan with foil so that the crust on top does not burn.
- I leave it to bake for at least 30 minutes, then take it out, remove the foil and cover the casserole with the remaining cheese, sprinkle Parmesan cheese on top and put it back in the oven for 10-20 minutes without the foil.
Did you know? It is at this time that a beautiful golden brown crust forms. I let the casserole bake thoroughly and only then browned the crust. If you do not cover the dish with foil, it may burn badly on top. - Before serving, the casserole should be cut into portions and sprinkled with fresh herbs. You can also serve sour cream instead of sauce.
The casserole is best served hot , with vegetable salads or pickles.
Video recipe for potato casserole with cheese
For a more visual understanding of the cooking process, at the end of my story, I suggest you watch a useful video of preparing a delicious potato casserole:
https://youtu.be/HUHy1zQhDEc
Potato casserole is a traditional dish in many cuisines around the world. Casseroles have a lot of advantages: they are usually prepared from available products, do not require a lot of time or special skill, are satisfying and certainly tasty. Due to the fact that potatoes have a neutral taste, they go well with various types of meat and poultry , fish, mushrooms and vegetables, as well as dairy products. There are so many varieties of potato casseroles that you can cook them every day, just changing the fillings or cooking methods.
For example, potato casserole with mushrooms turns out very tasty, and everyone always likes potato casserole with chicken. You can cook a potato casserole with minced meat in the oven or get a very juicy casserole with minced meat in a slow cooker.
From a huge variety of recipes, everyone can choose for themselves the one that suits their taste the most, will be more satisfying or less caloric. Feel free to improvise based on your own needs or preferences.
On our website, in addition to potato casseroles, there are also recipes for a very original vermicelli casserole, a hearty and healthy rice casserole, a fragrant and healthy vegetable casserole, and even “greetings from childhood” - a cottage cheese casserole like in kindergarten. And also much, much more.
Perhaps the main advantage of this simple dish is that it is almost impossible to spoil a casserole that uses high-quality ingredients.
I hope you liked and found my recipe useful. Leave your comments and suggestions regarding proportions and cooking methods. Bon appetit!
Cheese and Corn Casserole
Author: Tatyana Samoilova
Ingredients
- Any hard cheese - 200 grams
- Corn (canned) – 400 grams
- Chicken egg - 5 pieces
- Garlic - 2 cloves
- Butter - 1.5 tbsp. l.
- Milk – 150 ml
- Flour - 1.5 tbsp. l.
- Salt
Preparation
Melt the butter in a saucepan, fry the flour in it for 1 minute, stirring constantly. Pour in milk, bring to a boil and remove from heat. Separate the yolks from the whites.
Add the yolks one at a time to the milk mixture and mix well. Add corn, squeezed garlic, salt to the mixture, mix well.
Add half the grated cheese and stir. Beat the whites into a strong foam.
Fold the whipped whites into the resulting mass and mix gently. Place in molds and sprinkle (remaining) cheese on top. Bake at 180 degrees for 50 minutes. Bon appetit!
