Potato casserole with liver
Description
You can make a potato casserole with any type of liver. Chicken liver cooks the fastest, and besides, it doesn't need to be soaked beforehand (unlike beef or pork liver). To make the potato casserole with liver nicely browned and more appetizing, I recommend generously sprinkling it with grated hard cheese and brushing it with sour cream.
Instructions
- 1
Step 1
Prepare the ingredients, put the potatoes on to boil.
- 2
Step 2
Make mashed potatoes from boiled potatoes; you can also add a little milk to it.
- 3
Step 3
Finely chop the onion and fry until soft and golden.
- 4
Step 4
Grate the carrot and add it to the onion (you can also fry it separately).
- 5
Step 5
In a separate heated skillet, fry the liver in a small amount of oil for about 10-15 minutes.
- 6
Step 6
Chop the cooked liver into mince using a blender.
- 7
Step 7
Add the fried onion and carrots to the liver.
- 8
Step 8
Place the first layer—mashed potatoes—into the baking dish. Spread it evenly.
- 9
Step 9
Then — the liver mince. Don't forget to season it with salt and pepper to taste.
- 10
Step 10
Then — mashed potatoes again.
- 11
Step 11
Sprinkle the casserole with grated cheese and spread sour cream on top. Place in a preheated oven at 200 degrees for 20-25 minutes.
- 12
Step 12
Let the casserole brown well.
- 13
Step 13
The potato casserole with liver becomes even more delicious after it has rested and cooled down. Then it becomes firmer, but not dry. Don't be surprised if the casserole remains somewhat runny immediately after baking.