Potato casserole is a very delicate and tasty dish. Bell pepper gives it freshness, and cream cheese - an interesting creamy taste. Serve best with a fresh salad.
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You will need
-
- 1.5 kg of potatoes;
- 100 g of processed cheese;
- 100 g of hard cheese;
- 125 g butter;
- 1 bell pepper;
- 3 eggs;
- 100 g of sour cream;
- 1 tbsp flour;
- dill greens;
- salt;
- pepper;
- vegetable oil.
Instruction manual
1
Peel the potatoes, wash well. Cut large potatoes in half. After that, boil it in salted water. Check readiness with a knife - it should go into boiled potatoes easily. Drain the water. Add butter and mashed potatoes. If there is a mixer, then it is better to do it with its help so that there are no lumps left. In this case, the dish will be more tender. If desired, mashed potatoes can not be made, but simply cut the boiled potatoes into small pieces. Raw potatoes should not be used in a casserole, as it is cooked in the oven for a long time, which can lead to the burning of cheese.
2
Grate the cream cheese on a coarse grater and add it along with two eggs to a warm mashed potato. Mix well. The cheese should slightly dissolve.
3
Cut bell pepper. Remove the core and seeds. Cut into small cubes. Grind dill. Grate hard cheese. Combine bell pepper and dill with mashed potatoes. Salt and pepper to taste. Shuffle. After cooling the potato mass, add the grated hard cheese and mix again.
4
Cover the baking dish with parchment paper. Lubricate it with vegetable oil and lay out the potato-cheese mass. Preheat the oven to 180 degrees and put the casserole in it for 25 minutes. At the end of baking, grease the casserole with a beaten egg, then return to the oven for another 5 minutes. You can also sprinkle the dish with grated hard cheese. As a result, you get a delicious cheese crust.
5
Mix 1 tbsp. flour and 1 tablespoon butter. Bring the sour cream to a boil and, stirring constantly, pour it into a white passivation. Salt and pepper. Bring the sour cream sauce to a boil again and turn off the heat.
6
Let the potato cheese casserole cool in shape. Cut it into portions and put on plates, watering with sour cream sauce and sprinkled with chopped herbs.