Potato casserole with minced chicken

Ingredients for Cooking Potato Casserole with Minced Meat

  1. Potato 1 kilogram
  2. Minced chicken (fresh) 600 grams
  3. Onions 1 piece (medium)
  4. Carrot 1 piece (medium)
  5. Garlic 1 clove
  6. Hard cheese 200 grams
  7. Chicken egg 1 piece
  8. Pasteurized whole milk 100 milliliters
  9. Wheat flour (sifted) 2 tablespoons (no slide)
  10. Salt to taste
  11. Ground black pepper to taste
  12. Vegetable oil 3 tablespoons
  13. Butter 50 grams
  14. Purified water as needed
  15. Dried herbs (dill, parsley or basil) to taste and desire
  • Main Ingredients: Potato, Onion, Carrot, Garlic, Chicken, Milk, Butter
  • Serving 4-6
  • World Cuisine


Measuring cup, tablespoon, kitchen knife, cutting board - 2 pieces, paper kitchen towels, grater, deep pan with a lid (capacity 3 liters), stove, oven, frying pan, table fork, crush (for potatoes), non-stick or heat-resistant form (28 by 16 centimeters), kitchen potholders, a wooden kitchen spatula - 2 pieces, a serving plate.

Cooking potato gratin with minced chicken:

Step 1: prepare the potatoes.

Such a casserole will decorate your holiday or everyday table, but first you need to prepare the products. Using a sharp kitchen knife, peel all the vegetables indicated in the recipe and rinse them thoroughly. Then chop the potatoes in large cubes 2.5-3 centimeters in size, move them into a deep pan, fill them with purified water so that they are 5-7 centimeters higher than this cut, and put on medium heat.

Step 2: prepare onions, carrots and garlic.

Dry the onions, carrots, garlic with paper kitchen towels, put on a chopping board and chop, the first - cubes up to 1 centimeter in size, the second on a grater - very thin straws, and the third - just chop into small pieces up to 2-3 millimeters in size or squeeze through a special press into a small bowl.

Step 3: prepare hard cheese and the rest of the ingredients.

Then with a new knife we ​​cut off the paraffin crust from the hard cheese, chop it on a medium or large grater into a clean dish, put the rest of the necessary ingredients on the countertop and move on.

Step 4: boil the potatoes.

While we were slicing, the water in the potato pan began to boil, using a slotted spoon, remove the white foam from the surface of the bubbling liquid and cook the potatoes until cooked 20-25 minutes. But the duration of this process can vary depending on the size of the slices, as well as the varieties of this vegetable, so periodically pierce it with the teeth of a table fork, if they enter smoothly, without pressure - I'm ready! We cover the pan with a lid so that a small gap remains, and holding it with a kitchen towel, completely drain all the hot liquid into the sink without a trace.

Step 5: prepare mashed potatoes.

Then we chop the potatoes to a thick consistency without lumps in any convenient way, for example, through an electric or stationary meat grinder or an old-fashioned pusher, which will be much faster.

In the resulting dry hot puree, add a piece of butter, a chicken egg, sifted wheat flour, whole pasteurized milk and salt to taste. Thoroughly mix everything to a homogeneous consistency and push the mixture aside, even if it is completely cooled, this is not scary.

Step 6: prepare the meat filling for the casserole.

We don’t lose a minute, put the pan on medium heat and pour a couple of tablespoons of vegetable oil into it. After a few minutes, throw onions with carrots into the preheated fat. Stew them until transparent, as well as soft for 5-6 minutesstirring occasionally with a kitchen spatula.
As soon as the vegetables are lightly browned, add the minced chicken to them and cook everything together 10 minutes, constantly breaking ground meat into smaller pieces. After that, season the stuffing with garlic, to taste salt, black pepper, dried or fresh herbs, if desired, and keep it on the stove for more 5-7 minutes until ready, without stopping to loosen the spatula. Then we rearrange the pan on the countertop and let its contents cool slightly.

Step 7: form a potato casserole with minced chicken.

Next, turn on and preheat the oven to 200 degrees Celsius. Using a baking brush, grease a heat-resistant or non-stick baking dish with the remaining vegetable oil, send half of the potato mixture to it and level it with a tablespoon in an even layer.

On top of mashed potatoes we distribute the whole meat filling and crush it with 1/2 of the crushed cheese. Put the potatoes and cheese again and proceed to the next, almost final step.

Step 8: bake a potato casserole with minced chicken.

We check the temperature of the oven and, if it has warmed up, we put the formed dish there on the middle rack. Cook it for 25-30 minutes until golden brown. Then we pull the kitchen gloves in our hands, move the fragrant dish to the cutting board, previously laid on the countertop, and cool slightly. After that, using a kitchen spatula, divide the casserole into 4-6 servings, arrange them on plates and serve to the table.

Step 9: serve the potato casserole with minced chicken.

Potato casserole with minced chicken is a fragrant and very tasty dish that is allowed to settle slightly after cooking, then laid out in portions on plates and served hot with some light addition, for example, a salad of fresh vegetables, marinades, pickles, and also sauces based on mayonnaise, ketchup, tomatoes, cream or sour cream. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- the set of spices indicated in the recipe is not essential, any spices that are used during the preparation of vegetable dishes can be added to the mixture of potatoes, and those that are suitable for meat dishes can be added to the filling;

- very often during frying, onions and vegetables add slices of sweet salad pepper, canned peas, corn, chopped eggplant or zucchini;

- some housewives, 5 minutes before the filling is completely ready, put in it a little tomato paste for sourness or sour cream for a more delicate aftertaste;

- in the same way prepare casseroles with any other minced meat;

- if you put raw chicken egg and a tablespoon of sifted wheat flour in the prepared cooled filling, then after cooking it will be more dense.