Potato casserole in a multicooker - different! Recipes for potato casserole with minced meat, cheese, mushrooms, fish

Potato casserole in a multicooker - different! Recipes for potato casserole with minced meat, cheese, mushrooms, fish

Potato casserole in a multicooker is a nourishing, appetizing dish, for the preparation of which you do not need to spend a lot of time and effort. This dish is prepared with various fillings, or without them, using only spices and herbs. Potato casserole can feed the whole family, having prepared it from the products that are found in any refrigerator.

Potato casserole in a slow cooker - the basic principles of cooking

Prepare mashed potato casserole, as well as boiled and raw potatoes, cut it into thin slices or grated. Often, housewives prepare this dish from potatoes left over from a festive feast or dinner.

Mushrooms, meats, meats, seafood, crab sticks or fish can be used as fillings.

To keep the casserole in shape, eggs, cream, flour or milk are added to the mashed potatoes. Sometimes potato casserole is prepared with sauce or pouring.

Potatoes can be boiled with the addition of spices or white wine, in which case the casserole will be fragrant.

At the bottom of the bowl put a layer of potatoes or mashed potatoes, lay out the top of the filling and cover with a second layer of potatoes.

The meat or mince for the filling is pre-fried with onions. Fish can be used both raw, and boiling or frying it previously.

Baking time depends on the form in which the products are used. If the potatoes and the filling have been pre-cooked, half an hour is enough. For raw foods, cooking time is doubled.

Recipe 1. Classical potato casserole in a slow cooker

Ingredients

  • vegetable oil;
  • six tubers of potatoes;
  • salt;
  • four cloves of garlic;
  • freshly ground black pepper;
  • two onions;
  • 3 g ground sweet paprika;
  • 125 ml of olive oil;
  • a glass of milk;
  • 10 g thyme.

Preparation Method 1. Clean and wash onions and potatoes under running water. Drain the vegetables. Cut the potato in half and chop into thin slices. Boil the potatoes to half-cooked and recline in a colander.

2. Cut the onion into half rings. Peeled chives garlic skipped through the garlic press. Fry the garlic and onion in olive oil until golden brown.

3. A bowl of multicooker grease with olive oil and lay out a layer of potatoes. Sprinkle with salt, thyme and pepper. Fold the garlic-onion fried on top. So lay out all the potatoes with roast. Salt each layer and season with spices.

4. Pour the casserole with milk and sprinkle with paprika. Place the bowl in the unit and activate the “Baking” mode. Cooking a casserole forty minutes. At the same time the lid should be ajar. Remove the finished casserole from the bowl and sprinkle with finely chopped fresh herbs.

Recipe 2. Potato casserole in a slow cooker with cheese

Ingredients

  • mashed potatoes - half a kilogram;
  • 30 ml of vegetable oil;
  • salt;
  • minced meat - 300 g;
  • flour - 75 g;
  • onion head;
  • three eggs;
  • hard cheese - 100 g;
  • mayonnaise - 100 ml;
  • freshly ground pepper;
  • butter - 20 g.

Preparation Method

1. Melt butter in a pan. Peeled onion melenko shred and fry it to transparency. We spread roasted onions on a plate.

2. In the same pan lay out the minced meat and fry it until half cooked. Add onion to it and continue to saute for another ten minutes on low heat.

3. Boil the potatoes and puree it by adding butter and salt.

4. Lay out mayonnaise in a separate dish, add flour and eggs and mix everything until smooth.

5. Put half of mashed potato on the bottom of the oiled bowl of the multicooker. Over it in a uniform layer we distribute the stuffing and pour over the mayonnaise-egg sauce.

6. Cheese large three and pour on the stuffing. Top with the remaining mashed potatoes and sprinkle with cheese. Cooking a casserole in baking mode for 35 minutes.

Recipe 3. Potato casserole in a slow cooker with mushrooms

Ingredients

  • flour - 80 g;
  • mayonnaise - 250 g;
  • four eggs;
  • mushrooms - 450 g;
  • onion head;
  • minced meat - 300 g;
  • vegetable oil;
  • five potato tubers;
  • salt and spices.

Preparation Method

1. Put mayonnaise in a separate bowl, add flour and beat eggs. Slightly salt and whisk whisk until smooth.

2. Mushrooms and peeled onion finely crumbled and fry until golden brown. Shift the fried mushroom on a plate.

3. In the same pan lay out the stuffing and bring it to readiness. Mix the stuffing with mushrooms.

4. Peel potatoes, wash them and cut into plates.

5. Spread half of the potatoes into the bowl of the slow cooker, brush with oil and level.

6. Water the potatoes with mayonnaise-egg filling. Fold evenly stuffing with mushrooms. Cover it with another layer of potatoes. Pour all remaining fill and close the lid. Activate the mode "Baking" and cook for an hour and 15 minutes.

Recipe 4. Potato casserole in a slow cooker with fish

Ingredients

  • five potatoes;
  • salt;
  • 400 g fish fillets;
  • spices;
  • onion head;
  • 10 ml of olive oil;
  • 50 g sour cream;
  • 70 g of cheese;
  • 3 g ground paprika.

Preparation Method

1. Peel and wash the potatoes. Cut it into thin slices.

2. Onion peel and chop rings.

3. Add onion to the potatoes, season with salt and paprika. Add sour cream and mix well.

4. Wash the fish fillets, dip them in napkins and cut them into slices.

5. Put a layer of potatoes and onions in a greased bowl. Lay the fish fillets on top of it. Coarsely grate the cheese and sprinkle the casserole with it.

6. Place the bowl in the kitchen unit and turn on the “Baking” program for forty minutes. Take out the prepared casserole and spread it out on a la carte plates.

Recipe 5. Potato casserole in a slow cooker with meat balls

Ingredients

  • 250 g of minced meat;
  • black pepper;
  • 600 g of potatoes;
  • ketchup;
  • onion;
  • cherry tomatoes;
  • carrot;
  • 80 ml of vegetable oil;
  • two eggs;
  • a bunch of dill;
  • three cloves of garlic;
  • salt;
  • 75 g semolina;
  • 5 g mustard;
  • 100 g of mayonnaise;
  • 5 g saffron.

Preparation Method

1. Season with minced meat with salt and spices. To form from it small balls.

2. Peel and wash the potatoes. Grate it on the smallest grater.

3. Finely chop the onion. Finely grate the carrot and garlic.

4. Pour a spoonful of oil into the multicooker bowl. Turn on “Frying” mode for ten minutes.

5. Put onions in a bowl, add carrots and garlic in a couple of minutes. Stir and fry. A couple of minutes until ready to add the saffron and mix.

6. Add mustard and mayonnaise to potato mash. Mix it up.

7. Add semolina and eggs. Pepper and salt. To stir thoroughly.

8. Put vegetable frying into the potato mass and mix.

9. Pour a spoonful of butter into the bowl. Start the “Frying” mode for a quarter of an hour. Put the balls of minced meat and fry, stirring. Put on a plate.

10. Wash bowl. Rub it dry and oil it. Put the potato mass into it and smooth it. On top of it spread the meat balls and cherry tomatoes, slightly pressing them. Coat the surface with ketchup. Activate the “Baking” mode and cook for an hour.

Recipe 6. Potato casserole in a slow cooker with turkey

Ingredients

  • 150 g of hard cheese;
  • one and a half kg of potatoes;
  • 700 g turkey fillet;
  • an egg;
  • 200 ml of coconut milk;
  • salt;
  • 5 g curry;
  • a piece of butter;
  • bunch of green onions;
  • 30 ml of olive oil;
  • three cloves of garlic;
  • 80 ml of soy sauce.

Preparation Method

1. My turkey fillet, dry and cut into small pieces. Put the meat in a bowl. Pour soy sauce and mix. Leave the turkey to marinate for half an hour. 2. Clean potatoes and garlic. Tubers cut into slices. Putting potatoes with garlic in a bowl of the slow cooker. Put garlic cloves whole.

3. Fill the contents with boiled water, salt and boil.

4. Heat the deep frying pan well and pour in a spoonful of olive oil. Spread the turkey and fry, stirring, until the meat changes color.

5. Add the curry and fry for another couple of minutes. Pour in coconut milk, mix, cover with a lid and bring to readiness over low heat.

6. Remove the lid, pour five spoons of juice from the meat. Increase the heat and cook until all the liquid has evaporated. Then add finely chopped green onions, mix and keep on fire for a couple of minutes. Remove from heat.

7. Drain broth from potatoes. Potatoes are poured by adding a piece of butter and juice from turkey.

8. Bowl my multicooker, wipe dry and grease with oil. Spread half the mashed potatoes, level and lay the turkey slices on top. Cover with mashed potatoes. Sprinkle with grated cheese.

9. Activate the mode "Baking" and prepare the casserole for half an hour. We take out the finished casserole, cut into portions and serve with sour cream or sauce.

Multicooker Potato Casserole - Tricks and Tips

  • When putting the casseroles in the bowl, shake it slightly so that there are no voids between them.
  • Before you take the casserole from the bowl, slightly cool it.
  • Pour the mayonnaise, broth or cream sauce over the filling so that it does not turn out dry.
  • You can lay out the bottom of the multicooker with parchment, so the casserole will be easier to remove.
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