Baked Potato Casserole recipe
Ingredients:
- 2 large eggs
- 200 ml (3/4 cup + 2 tbsp) kefir
- 180 g (1 1/2 cups) flour
- 7 g (1 1/2 tsp) baking powder
- 2 large potatoes, grated
- 1 leek, finely chopped
- 120 g (4.2 oz) chopped ham
- 100 g (3.5 oz) hard mozzarella, grated
- A bunch of fresh dill, chopped
- Salt, to taste
- Ground black pepper, to taste
Instructions:
- Preheat your oven to 180°C (350°F). Grease a rectangular baking dish or line it with baking paper to prevent sticking.
- In a large mixing bowl, whisk the eggs and kefir together until smooth. This mixture will provide the base for the batter.
- Sift the flour and baking powder into the egg and kefir mixture. Whisk until the batter is smooth and well combined.
- Peel and grate the potatoes. Finely chop the leek into thin slices. In another bowl, combine the grated potatoes, sliced leek, and chopped ham. Season with salt and ground black pepper to taste.
- Fold the potato mixture into the batter, ensuring that the ingredients are evenly distributed. This step is crucial for a consistent texture and flavor throughout the casserole.
- Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the grated mozzarella cheese on top to add a delicious, cheesy crust.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the surface is golden brown and crispy. The casserole should be firm to the touch and cooked through.
- Remove the casserole from the oven and allow it to cool slightly. Garnish with freshly chopped dill for a burst of fresh flavor. Cut into squares and serve warm.
Storing and Serving:
- This casserole is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving to maintain the crispness of the top layer.
- Serve this casserole as a hearty breakfast, a side dish for lunch, or a main course for dinner. It pairs wonderfully with a fresh salad or steamed vegetables.
Enjoy!
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