Recipes for potato casseroles with cheese in the oven and slow cooker

Cheese is a healthy product that contains not only fats, proteins, but amino acids and vitamins. Contains micro and macro elements: potassium, zinc, magnesium, phosphorus, etc. It is advised to use for the elderly and pregnant women, and also as a prophylaxis for patients with problems of the musculoskeletal system, since the product has a lot of calcium.

Be sure to give the children a period of growth. 100-120 g can completely satisfy the daily need for calcium for a child, and 150 g for pregnant women. There are no contraindications for cheese. But it is worthwhile to refrain from over-consumption of people who are prone to fullness, because the product has a lot of fats.

The subtleties of choosing cheese for casserole

• Use cheese in many ways. Hard is suitable not only for sprinkling or decorating casseroles, but also as a layer.
• Mashed cheese as the basis of the casserole. The preparation is simple: add finely grated cheese to the mashed potatoes that have not yet cooled.
• Grade is important. If cheese is an independent layer, then do not choose with a sharp taste.
• Beautiful cheese crust. Cheese, which is used as a topping, must be protected from burning - cover the form with foil or special paper.
• Several types of cheese. Potato and cheese casserole can include parmesan, mozzarella and even regular cream cheese. Do not be afraid to experiment.

Potato casserole with cheese in the oven

With mushrooms

Grated potatoes with mushrooms and cheese, can be melted, preferably cooked in the oven. Most of the ingredients are initially fried in a pan, so one slow cooker is difficult to handle, because you have to constantly transfer the ingredients to another dish and wash the bowl.

You will need:

• potatoes - 0.5 kg;
• egg - 1 piece;
• cream - 150 ml;
• garlic - 2 cloves;
• onion - 1 piece;
• Parmesan - 100 g;
• mozzarella - 200 g;
• mushrooms - 200 g;
• salt, rosemary, chili pepper, oil.

Cooking

1. Grind chili peppers and garlic, toss in a previously heated pan. Shuffle.
2. After 2 minutes, add chopped onion, rosemary.
3. Cut the mushrooms and fry in a skillet until cooked. Salt.
4. Boil the potatoes in their skins, peel them.
5. Cut it in circles.
6. Grate hard cheese.
7. Beat the eggs with a blender, mix with cream and cheese. Leave some cheese for the top of the casserole.
8. Put the mushrooms in the baking dish.
9. Slice mozzarella and place on top.
10. Put the potato layer last, then fill the whole casserole with the egg mixture.
11. Sprinkle with cheese.
12. In the oven, cook for 30 minutes at 180 degrees.

Alu gauranga

This raw potato and cheese casserole is an Indian dish. Asafoetida, which replaces onions or garlic, gives it a special aroma. In its pure form, it must be fried to remove the pungent odor and unpleasant taste. More often it is sold in the form of a powder (the spice is mixed with rice flour), so there should not be any problems with its use.

You will need:

• potatoes - 0.5 kg;
• Adyghe cheese - 200 g;
• hard cheese - 50 g;
• sour cream - 200 ml;
• butter - 30 g;
• milk powder - 2 tbsp;
• ground pepper, coriander, turmeric, herbs, asafoetida - a pinch;
• salt to taste.

Cooking

1. Peel and cut the potatoes in circles of small thickness.
2. Combine sour cream, butter and turmeric until smooth.
3. Conditionally divide all available ingredients, except hard cheese, into three parts.
4. Grease the bottom of the heat-resistant dishes.Put a part of potatoes, sprinkle with a third part of spices and crushed Adyghe cheese. Drizzle with sour cream sauce.
5. Repeat this 2 more times.
6. Sprinkle the top with grated hard cheese.
   Cover the casserole with foil, cook in the oven at 200 ° C for half an hour.

With onion

Potato casserole with cheese in the oven goes well with fresh and fried onions in large and small quantities. Onions are added to the base or filling, and sometimes there are so many that it is considered a separate layer.

You will need:

• potatoes - 0.5 kg;
• hard cheese - 250 g;
• onion - 1 piece;
• eggs - 4 pieces;
• cream - 40 ml;
• salt is a pinch.

Cooking

1. Cook the peeled potatoes and mash it. Add 1 egg for plasticity and mix thoroughly.
2. Beat eggs with cream with a blender, salt.
3. Dice the onion and grate a third of the cheese.
4. Combine all the ingredients with mashed potatoes.
5. Use a coarse grater for the remaining cheese.
6. Put the potato mass in a greased baking dish.
7. Sprinkle with cheese and place in the oven, set the temperature to 200 ° C and cook for 40 minutes until the top layer is browned.

Recipe in a slow cooker with tomatoes

Potato casserole with tomatoes and cheese is also called potato gratin. It is done quickly, no longer than ordinary fried potatoes, but for cooking, instead of the oven, use a slow cooker, microwave or air grill.

You will need:

• potatoes - 0.6 kg;
• tomatoes - 3 pieces;
• eggs - 1 piece;
• sour cream - 3-4 tbsp. l .;
• Gouda cheese - 100 g;
• salt and seasoning.

Cooking

1. Peel and wash the potatoes. Cut into circles with uniform thickness.
2. Put it in an oiled multicooker bowl. It is advisable to put an edge so that the fill is evenly distributed.
3. Wash and chop the tomatoes in circles. Casseroles require sufficiently hard and meaty tomatoes, with a minimum of seeds inside. Lay out the next layer.
4. To fill, grate the cheese in a deep bowl, add beaten eggs, sour cream and a pinch of salt. Mix well. Pour the potatoes with this sauce.
5. Cook in the “Baking” mode for 40 minutes.

Potato casserole with cheese in a slow cooker will delight you with a delicate taste and a minimum of effort in cooking. If after dinner there are a few pieces of casserole, just warm them in the bowl for breakfast. The taste of this will not get worse.

Raw potato casserole should be prepared for children and adults, especially if it contains such useful ingredients as cheese, tomatoes and other vegetables.

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