Potato casserole

Potato casserole has been known in Russia since potatoes struck roots in Russian cuisine (it happened in the 18th century). This is an analogue of the Italian lasagna, or rather, the English pie. Formerly, such dishes were made in a Russian stove. Later, conventional ovens started to be used. Potato casserole is made of meat, fish, mushrooms and vegetables.


  • Meat (minced meat) – 400 g
  • vegetable oil – 1 tbsp.
  • fresh potato – 1 kg
  • onion – 1 bulb
  • carrot – 1 piece
  • sour cream – 200 g
  • vegetable seasoning – 1 tsp.
  • butter – 2 tbsp.
  • breadcrumbs – 2 tbsp.

Preparation method (receipt)

Peel onion and carrot, chop and mix with minced meat and vegetable seasoning. Fry in a heated vegetable oil for 15 minutes, stirring. Put into a colander and give a little shake. Boil potatoes, crush, add 1 tbsp. butter, sour cream, and stir. Put half of the puree, then minced meat and the remaining mashed potatoes in a casserole dish pre-oiled and sprinkled with breadcrumbs. Level the surface out, brush with the remaining oil and bake at 220 °C for 15 minutes.

meat minced meat vegetable oil potato onion carrot sour cream vegetable seasoning butter breadcrumbs