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Print Recipe
Potato Casserole with Cheese Crust Recipe
Mashed potatoes are perhaps the most favorite and versatile side dish, perfectly combined with meat, fish, and vegetable stew. And this versatility is a huge field for creativity: mashed potatoes with carrots, celery, onions, herbs, cheese. I propose to prepare mashed potatoes of French origin-Chantilly under a creamy cheese crust. Well, very tasty!
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Parmesan grate on a fine grater, peeled potatoes cut coarsely, measure the milk and cream, weigh the required amount of butter. Turn on the oven to heat up to 200*C.
    Parmesan grate on a fine grater, peeled potatoes cut coarsely, measure the milk and cream, weigh the required amount of butter.
Turn on the oven to heat up to 200*C.
  2. Boil the potatoes in salted water until completely soft, drain the water, dry on very low heat, remove from heat, mash the potatoes into mashed potatoes, add butter, pour in the milk. Knead well.
    Boil the potatoes in salted water until completely soft, drain the water, dry on very low heat, remove from heat, mash the potatoes into mashed potatoes, add butter, pour in the milk. Knead well.
  3. Add the spices and knead again.
    Add the spices and knead again.
  4. Transfer the puree to a form greased with butter, level the surface.
    Transfer the puree to a form greased with butter, level the surface.
  5. In a separate container, mix the cream with Parmesan.
    In a separate container, mix the cream with Parmesan.
  6. Pour on top of the puree in the form of.
    Pour on top of the puree in the form of.
  7. Put the form in a well-heated oven on the top level and bake until Golden brown.
    Put the form in a well-heated oven on the top level and bake until Golden brown.
  8. Serve Chantilly as a side dish to chicken cutlets.
    Serve Chantilly as a side dish to chicken cutlets.

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