Potato Casserole with Minced Chicken

Ingredients

• 1 kg Potatoes (Peeled and cut into pieces)
• 800 g Minced meat (The author uses minced chicken)
• 1 Onion (Finely chopped)
• 1 Egg
• 4 tbsp Sour cream (Two tablespoons are layered with each portion of filling; the remaining sour cream is spread on top)
• 50 ml Milk (Added to the mashed potatoes)
• Salt (To taste; used in the potato cooking water and meat filling)
• Spices (To taste)
• 100 g Cheese (Any cheese suitable for making a browned crust; grated)

Steps

1. 1

   Peel the potatoes, cut them into pieces, and boil them in salted water until soft.

2. 2

   Drain the potatoes. Add the milk and mash them into a purée.

3. 3

   Add the egg to the mashed potatoes and mix until incorporated. Allow the purée to cool slightly.

4. 4

   Finely chop the onion.

5. 5

   Cook the chopped onion, minced meat, salt, and spices in a dry skillet until the meat is done.

6. 6

   Place half of the mashed potatoes in a baking dish, spreading it into an even first layer.

7. 7

   Add half of the cooked minced-meat mixture as the next layer, then spread 2 tablespoons of sour cream over it.

8. 8

   Repeat the layers with the remaining mashed potatoes, remaining minced meat, and 2 more tablespoons of sour cream.

9. 9

   Spread sour cream over the top and sprinkle with the grated cheese.

10. 10

    Bake at 190°C for approximately 30–40 minutes, until the cheese develops a browned crust.

11. 11

    Let the casserole cool slightly before slicing so it holds its shape better.

Notes

The source does not specify the baking-dish size or the exact amount or type of spices. The meat is described as chicken mince by the author.

Nutrition per serving

• main
• casserole
• baked
• potatoes
• minced chicken
• comfort food
• family meal