Just mix 2 eggs and potatoes! This dish will impress everyone right away!
Inspired by time-honored traditions, this hearty potato and meat bake is a culinary embrace, blending tender potato layers with a savory minced meat filling and a creamy cheese topping. It's a comforting dish, rich in aroma and flavor, destined to become a cherished family favorite at your table.
Prep Time
35 minutes
Cook Time
40 minutes
Total Time
75 minutes
Servings
6 servings
Keywords
potato bakeminced meat reciperural potato dishfamily dinnersavory casserolecomfort foodtraditional recipecheesy potato bakemeat and potato casserolehomemade bake
Why This Recipe Delivers
- Offers a harmonious blend of tender potatoes, savory minced meat, and creamy cheese, creating a truly satisfying meal.
- Evokes a sense of nostalgia with its 'grandmother's recipe' charm, making it a beloved family tradition.
- Provides a complete, hearty meal in one dish, perfect for busy weeknights or comforting weekend dinners.
- Features a vibrant, fresh garlic dill sauce that beautifully complements the rich, baked flavors.
- Relatively straightforward preparation steps make it accessible for home cooks of varying skill levels.
Ingredients
- 2 large potatoes (approximately 700-800 g)
- 2 large eggs
- 200 ml (0.85 cup) whole milk
- 5 tablespoons (75 g) all-purpose flour
- 1 tablespoon (15 g) baking powder
- 1 medium carrot (approximately 100 g)
- 1/2 medium bell pepper (e.g., red or yellow, approximately 75 g)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil, for greasing and sautéing
- 400 g (14.1 oz) minced meat (beef or mixed pork/beef)
- 1 medium onion (approximately 150 g)
- 2 cloves garlic, minced
- 6-7 medium mushrooms (e.g., button or cremini, approximately 150 g)
- 1/2 medium bell pepper (e.g., green or yellow, approximately 75 g)
- 1 teaspoon salt, or to taste (for meat)
- 1/2 teaspoon black pepper, or to taste (for meat)
- 1 teaspoon Italian herbs
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 200 g (7 oz) hard cheese (e.g., cheddar, mozzarella), grated
- 8 thin slices of ripe tomato
- 4 tablespoons (60 g) sour cream
- 1 tablespoon (15 g) mayonnaise
- 1-2 cloves garlic, minced (for sauce)
- 1 tablespoon fresh dill, chopped
- Pinch of salt (for sauce)
- Pinch of black pepper (for sauce)
Instructions
- Prepare the potato mixture. Peel the potatoes and grate them finely. Using a fine grater ensures the potatoes cook evenly and integrate seamlessly into the batter, creating a cohesive texture. Squeeze out any excess moisture from the grated potatoes to prevent a watery final dish. In a large bowl, combine the grated potatoes, two eggs, 200 ml of milk, 5 tablespoons of flour, and 1 tablespoon of baking powder. Baking powder helps to lighten the potato base, giving it a slightly airy quality. Finely grate the carrot and finely dice the half bell pepper. Add these vegetables to the potato mixture along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix thoroughly until all ingredients are well combined. This ensures even distribution of flavors and helps create a uniform potato base.
- Prepare the savory minced meat filling. Heat 1 tablespoon of vegetable oil in a large frying pan or skillet over medium-high heat. Add the 400 g of minced meat and break it up with a spoon. Cook until browned and no longer pink. Drain any excess fat from the pan. While the meat cooks, finely chop the onion and mince the two cloves of garlic. Clean and slice the mushrooms, and finely dice the remaining half bell pepper. Add the chopped onion and minced garlic to the browned meat and sauté for about 3-4 minutes until the onion softens and becomes translucent. Incorporate the sliced mushrooms and diced bell pepper, cooking for another 5-7 minutes until the vegetables are tender and any liquid from the mushrooms has evaporated. Season the meat filling with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Italian herbs. Stir in 2 tablespoons of freshly chopped parsley for a burst of freshness. Remove from heat.
- Assemble the bake. Preheat your oven to 180°C (350°F). Lightly grease a large baking dish (approximately 25×35 cm or 9×13 inches) with vegetable oil. Spread half of the prepared potato mixture evenly over the bottom of the baking dish, pressing it down gently to form a firm base. This layer will become delightfully crispy on the bottom. Carefully spread the entire minced meat filling over the potato layer, ensuring an even distribution across the dish. Top the meat with the remaining potato mixture, gently spreading it to cover the meat completely. Even layering is crucial for consistent cooking and a beautiful presentation. Smooth the top layer with a spatula.
- Bake the dish. Place the baking dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the dish from the oven. Evenly sprinkle the 200 g of grated cheese over the top of the potato mixture. Arrange the 8 thin slices of tomato artistically over the cheese. Return the dish to the oven and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden brown. The tomatoes will soften and add a lovely tang. A knife inserted into the potato layers should come out tender, indicating the potatoes are fully cooked. Allow the bake to rest for 5-10 minutes after removing it from the oven before slicing; this helps the layers set and makes for cleaner cuts.
- Prepare the creamy garlic dill sauce. While the bake is resting, in a small bowl, combine the 4 tablespoons of sour cream, 1 tablespoon of mayonnaise, 1-2 minced cloves of garlic, and 1 tablespoon of freshly chopped dill. Season with a pinch of salt and black pepper to taste. Whisk gently until smooth and well combined. This sauce adds a vibrant, tangy counterpoint to the rich bake.
- Serve and enjoy. Cut the warm potato and meat bake into generous portions. Serve immediately with a dollop of the freshly prepared creamy garlic dill sauce on the side or drizzled over each serving. Garnish with a sprinkle of fresh parsley for an extra touch of color and aroma. Enjoy this comforting and flavorful dish that embodies the warmth of home cooking.
Tools You’ll Need
- Large grater
- Large mixing bowls
- Large frying pan or skillet
- Spatula or wooden spoon
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Baking dish (approx. 25×35 cm or 9×13 inches)
Essential Success Tips
- Ensure to squeeze excess moisture from the grated potatoes; this prevents the potato base from becoming soggy and promotes a crispier texture.
- Do not overmix the potato batter after adding flour and baking powder; gentle incorporation is key to maintaining the airy texture.
- Cook the minced meat and vegetables thoroughly before layering to ensure all components are flavorful and properly tender within the bake.
- When layering, press the potato mixtures down firmly but gently to create distinct layers that hold together well during baking and serving.
- Allow the finished bake to rest for 5-10 minutes before slicing. This allows the internal structure to set, resulting in cleaner, more defined portions.
Professional Cooking Secrets
- For an extra depth of flavor in the meat filling, deglaze the pan with a splash of red wine or beef broth after browning the meat and before adding vegetables. This captures all the delicious fond at the bottom of the pan.
- To achieve an exceptionally crispy potato crust on the bottom, preheat your baking dish with a thin layer of oil in the oven before adding the first potato layer. Be cautious when handling the hot dish.
- Enhance the herbaceous notes by infusing the milk for the potato mixture with a bay leaf or a sprig of thyme, gently heating it before cooling and adding to the batter. Remove the herbs before mixing.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- For a vegetarian version, substitute the minced meat with a mixture of finely chopped mushrooms, lentils, or a plant-based ground substitute.
- Feel free to experiment with different hard cheeses, such as Gruyère or a mature cheddar, for varying flavor profiles.
- Adding a pinch of smoked paprika to the potato mixture can impart a subtle smoky depth.
Frequently Asked Questions
Can I prepare this dish ahead of time?
Yes, you can prepare the potato mixture and the meat filling separately up to one day in advance. Store them covered in the refrigerator. Assemble and bake just before serving for the best results.
How do I prevent the potatoes from becoming watery?
The most crucial step is to thoroughly squeeze out excess moisture from the grated raw potatoes. You can use a clean kitchen towel or paper towels for this. Also, ensure your meat filling is not overly wet; cook off any excess liquid from the vegetables and meat.
Can I use different vegetables in the meat filling?
Absolutely! This dish is quite versatile. Feel free to add other finely diced vegetables such as zucchini, spinach (squeezed dry), or peas to the meat filling to suit your preferences and seasonal availability.
Nutrition Facts (Per Serving)
This dish is a substantial meal. An estimated serving contains approximately 550-600 calories, 40-45g protein, 35-40g fat (including saturated fat from meat, cheese, and dairy), and 40-45g carbohydrates. Fiber content is approximately 5-7g. Please note these are estimates and can vary based on specific ingredients and portion sizes.
Allergy Information
Contains dairy (milk, cheese, sour cream), eggs, and gluten (flour). Individuals with these allergies should seek appropriate substitutes, such as lactose-free milk and cheese, gluten-free flour blends, and egg alternatives if necessary.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
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