Potato head in Belarus it is cooked in almost every family; this dish is also popular among Lithuanians. Potato grandma is a casserole made from grated potatoes, fried meat or lard with onions, as well as eggs and sour cream. The inside of the casserole remains juicy, while the outside is crispy. This Belarusian is served with sour cream and herbs. It is also worth noting that the potato grandma is cooked immediately before serving, since when solidified, the potato loses its taste. potato head can be used for portioning and for baking in a large form. A dish that is simple in composition and step-by-step preparation of the Belarusian potato grandmother with a photo has undoubtedly piqued your appetite, so cook without hesitation, this is a truly satisfying and delicious dish!

Ingredients for making Belarusian potato grandma

Cooking step by step Belarusian potato grandma with bacon with photo

Potato grandmother can be garnished with herbs and served with sour cream. Bon Appetit!

Everyone knows that potatoes are considered the second bread in Belarus. Pancakes, potato pancakes, sorcerers, casseroles - what is not prepared from this hearty vegetable! And also quite often Belarusian housewives pamper their relatives with a potato grandmother, fragrant and very tasty.
The grandma is prepared from the most ordinary, available products: bacon and potatoes. But they are so harmoniously combined that the taste of the dish is excellent!
To prepare the grandmother, it is better to take lard with streaks of meat - it tastes better. More carrots and onions for the recipe to make it juicier. And add spices, dried herbs to the grandmother, to your liking. Coriander, basil, turmeric, ground black pepper will give a unique aroma to potatoes.
It is better to cook potato granny with bacon in the oven, in pots. There are several types of these dishes: ceramic, clay, metal. And what are the best pots to cook in? As practice has shown, the most delicious dish is obtained in earthenware (glazed) pots. They do not absorb foreign odors and keep warm perfectly. Before sending the pot to the oven, cover it with a lid or a piece of regular unleavened dough.
So, from the specified number of ingredients, you will get three pots with a capacity of 0.5 liters. Cooking time - 1.5 hours.

Ingredients

• Potatoes (large) - 7-8 pcs.;
• Lard - 0.4 kg;
• Onions - 2 pcs.;
• Carrots - 2 pcs.;
• Garlic - 3-4 cloves;
• Egg - 1 pc.;
• Flour - 1 tablespoon;
• Spices and condiments.

Preparation

Take a good piece of lard with mouth-watering meat streaks, rinse it in cold water. Cut into 1.5 cm pieces. Send them to fry in a skillet over low heat so that the fat is slowly melted out of the bacon.


Then chop the peeled onions and carrots. Add lard to the fat that has been cooked by this time.


While the vegetables are roasting, tackle the potatoes. Peel the tubers, grate on a coarse grater.


Add salt and spices. Stir well to let the potatoes juice.


Next, beat in the egg. Add a spoonful of flour.

Garlic is an essential ingredient.


While we were preparing the base for the potato grandmother, the bacon with vegetables had already been fried. It's time to take the pots and put our food in them. At the bottom of each pot, pour a spoonful of fat, which is melted from the bacon.


Then add the potatoes (half of what you have).


Now it's the turn of vegetables and lard. Lay them out in an even layer. Salt.


Finally, send the other half of the potatoes to the pots, pour the resulting potato juice into each pot. Cover the pots with lids and place them in the oven. It must certainly be cold so that the glaze on the pots does not crack.


Bake the potato grandma at 190 degrees for 40-45 minutes. Then remove the lids, turn on the oven at 250 degrees and bake the dish until golden brown (10 minutes), the grandma with lard is ready.


You can serve potato grandma directly in pots, always hot.

In Belarusian cuisine, there are many dishes prepared from grated raw. One of them is the potato granny in the oven - a very tasty and satisfying casserole for the whole family. As a rule, grandma is made from beef, pork or chicken. In the post, potato grandmother is made with mushrooms, tomatoes, cabbage or zucchini. At the same time, chicken eggs are not added to potatoes.

Delicious potato grandma in the oven turns out to be very juicy and aromatic, with a golden crispy crust. If desired, sprinkle the top with grated hard cheese or mozzarella. For serving in portions, the potato head can be baked in pots or small ceramic tins.

Ingredients:

• 700 grams of chicken fillet
• 6 potato tubers
• 1 onion
• 1 carrot
• 2 chicken eggs
• 3-4 cloves of garlic
• 2-3 st. l. vegetable oil
• salt and black pepper to taste
• 0.25 tsp ground paprika
• 0.5 tsp seasonings for chicken
• 1-2 sprigs of parsley for garnish

How to cook potato grandma in the oven:

Peel the onions and cut them into cubes. Wash the carrots from the soil, peel and grind on a grater with large cells.

Fry chopped onions in vegetable oil until golden brown. Then add the carrots to the onion and continue to fry the vegetables until soft.

Wash the chicken fillet, dry it and clean it from the films. Cut the meat into medium sized pieces. Transfer the chopped chicken fillet to a blender bowl. Add salt and spices to the meat.

Grind the fillets in a homogeneous thick minced meat, following the recipe for potato grandma in the oven.

Cool the fried onions and carrots to room temperature. Add half of the vegetables to the minced chicken. Stir the mixture until smooth.

Wash and clean the potato tubers thoroughly. Grind vegetables on a coarse grater.

Add two raw chicken eggs to the potatoes.

Peel the garlic cloves, wash them and put them through a press. Add chopped garlic to the potato-egg mixture so that the potato grandma with minced meat in the oven turns out fragrant.

Then add the other half of the vegetables to the potatoes. Season the mixture with salt and spices.

Stir the potato mass until smooth. Put half of the mass in a heat-resistant baking dish, previously greased with a small amount of vegetable oil.

Put the minced chicken with vegetables on top in an even layer.

Cover the minced meat layer with the remaining potato mass.

Potato grandma is a Belarusian cuisine dish made from grated potatoes, which is considered “Belarusian bread”. It found recognition in the Lithuanian culinary tradition, where it became known as kugelis. A hearty and aromatic snack that was cooked in ovens, today it has many amazing variations with a rich taste.

To diversify the daily menu, there is no need to go to the store and buy overseas curiosities, just take:

• 1 kg of potatoes;
• half the amount of unsalted lard;
• 5 onions;
• salt and pepper.

A simple recipe for grandma with lard comes to life as follows:

1. Peeled potatoes are grated on the finest grater or using a food processor with a special attachment.
2. The fat is cut into pieces, which are sent to the pan. There, fat is melted from them until greaves are formed.
3. Chopped onion is laid out in a frying pan with lard and sautéed until golden brown.
4. The salted and seasoned potato mass is laid out in a deep cast-iron speed, where it is thoroughly mixed with lard and onions, and then leveled.
5. The dish is baked in the oven for 45 minutes under a closed lid, which is removed 5 minutes before the grandmother is ready to form a golden brown crust.

Cooking with minced meat

A starch-rich meal can be prepared with minced meat, making it suitable for a child's diet.

You will need:

• minced meat - 400 g;
• potatoes - 10 pcs.;
• eggs - 2 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• some oil and salt.

Cooking method:

1. Minced meat is salted and mixed with ⅓ chopped onion.
2. The potatoes are peeled and filled with water for 10 minutes.
3. The remaining onion is fried.
4. Potatoes and carrots are rubbed on a coarse grater, then salted and mixed with eggs and fried onions.
5. On a greased baking sheet, spread in even layers ½ vegetable mass, minced meat and the remaining half of the vegetables.
6. The grandma is baked at 180 ° C for about 50 minutes.

In pots in the oven

The potato head in the oven can be baked in portions using pots.

The grocery set is simple:

• potatoes - 1 kg;
• onions - 2 pcs.;
• egg - 1 pc.;
• flour - 50 g;
• smoked bacon - to taste;
• salt, herbs.

Preparation stages:

1. Peeled potatoes are grated and mixed with egg, flour, salt, spices and mashed onions.
2. Smoked bacon is cut into pieces, which are sent in equal quantities in pots.
3. Potato mass is laid out on lard and crushed with herbs.
4. The dish is baked in closed pots at 170 ° C for about 80 minutes.

Potato headstock in a multicooker

When using a multicooker, a national Belarusian dish can be prepared from the following products:

• potatoes - 12 pcs.;
• bacon - 50 g;
• onions - 2 pcs.;
• flour - 15 g;
• butter - a slice;
• salt.

The casserole is prepared according to the following scheme:

1. Chopped and salted onions are fried in lard for about 10 minutes in the "Fry" mode.
2. The potatoes are rubbed and mixed with flour, salt and spices.
3. The resulting potato mass is laid out in a bowl on onions and sprinkled with melted butter.
4. Baking is carried out for 60 minutes when the appropriate program is set.

With the addition of mushrooms

The mushroom additive makes the aroma and taste of the Belarusian dish more intense.

To execute a variation of a classic recipe, you will need:

• 1 kg of potatoes;
• 1 onion;
• 1 carrot;
• 300 g of mushrooms;
• 2 times less sour cream;
• a piece of butter;
• egg;
• some flour, salt and herbs.

To serve a delicious dinner:

1. Half rings are prepared from onions, straws from carrots, and thin plates from mushrooms.
2. Prepared vegetables and mushrooms are fried with salt until golden brown, then lightly chopped with a blender.
3. The potatoes are boiled and mashed with herbs and eggs.
4. Half the potatoes are laid out in a baking dish, which is covered with a layer of fried vegetables with mushrooms.
5. Next, the second half of the mashed potatoes is distributed, which is covered with sour cream with grated cheese.
6. Baking is carried out for about 50 minutes at 180 ° C.

How to cook with cheese

Lovers of cheese dishes can prepare a potato grandma with the addition of cheese and sour cream, which add spice to the dish. To execute the recipe, it is enough to prepare 1 kg of peeled potatoes, 100 g of grated hard cheese, 200 g of sour cream, sunflower oil and a little salt with spices.

Basic cooking steps:

1. The potatoes are rubbed and mixed with ½ grated cheese, after which they are crushed with seasonings, salted and seasoned with sour cream.
2. The base of the headstock is laid out in a refractory mold and sprinkled with the remaining cheese shavings.
3. The dish is baked for 40 minutes at 180 ° C.

Belarusian potato grandmother

The classic recipe for potato delicacies will greatly delight males, since the following hearty ingredients will be included in the composition:

• 300 g brisket;
• 1 kg of potatoes;
• 2 onions;
• 100 g sour cream;
• some flour and salt.

In preparation, we perform the following steps:

1. The potatoes are rubbed, mixed with a spoonful of flour to "hold" and salted.
2. Finely chopped brisket is fried.
3. Quite large pieces of onion are laid out in the fat from the brisket, where they are sautéed until tender.
4. The fat is drained, the greaves and onion pieces are mixed, and then laid out in the potato mass.
5. The base of the dish is evenly distributed in a refractory mold, which is closed with a lid and sent to an oven preheated to 200 ° C for 45 minutes.
6. Before serving, the potato head is poured with sour cream.

With this interpretation, the composition of the potato headstock will look like this:

• potatoes - 1.5 kg;
• chicken fillet - 1 kg;
• onion - 1 pc.;
• flour - 80 g;
• sour cream - 50 ml
• egg - 1 pc.;
• salt and sunflower oil.

Cooking method:

1. Fillet is cut into pieces, which are salted and lightly fried.
2. The potatoes and onions are rubbed and then mixed with flour, egg, sour cream and salt.
3. Pieces of meat are laid out in a baking dish, which are covered with potato mass.
4. Baking is carried out in the oven for about 90 minutes at 180 ° C.

So, over time, the traditional Belarusian dish has undergone many changes and today it can be prepared in different variations. And that's great, because now it can be introduced into the diet of children, adults and people who adhere to the correct diet.

Cook Belarusian potato grandma in the oven according to the classic recipe, or add mushrooms, minced meat and even cottage cheese.

• potatoes - 1 kg
• salted lard - 200 gr
• onion - 1 piece
• water - 2-3 tbsp.
• sour cream - to taste

Peel and grate potatoes.

Twist the lard in a meat grinder or chop finely. Take from this amount 1 tbsp. and melt in a pan. Fry the onions.

Mix lard, onion and potatoes.

Place in a pre-selected dish. Press down. And add water. Cover with a lid or foil.

Put in an oven preheated to 200 ° for 30-40 minutes. The time can be either less or more, it all depends on the form in which you are cooking. Therefore, after 20 minutes, open and try to decide until the end. After the potatoes are cooked, you can fry the top, but not necessarily.

Put it on a plate while it is hot, add sour cream. Bon Appetit!

Recipe 2, step by step: potato granny with pork

You can bake the potato grandma in small portioned pots or in a rooster.

• potatoes - 1.5 kg
• egg - 2-3 pieces
• salt pepper
• lard with meat layer - 400 gr
• onion - 300 gr

Cut the bacon into small pieces, cut the onion into quarters into rings.

Lard must be fried in a hot pan until golden brown.

Then add the onion to the bacon, mix and fry for 10 minutes.

Peel and wash the potatoes.

Grate potatoes or chop with a food processor.

Then transfer the potatoes to the rooster, add lard with onions, eggs. Season with salt and pepper.

Stir the potato headstock well.

Close the roaster with a lid and put in an oven preheated to 200 degrees and bake for 1 hour 30 minutes. (For the last 10 minutes, you can remove the lid from the roaster and grease it with a piece of butter on top).

Serve the potato grandmother with sour cream and vegetable salad. Bon Appetit!

Recipe 3: grandma with minced meat in the oven (with a photo step by step)

The Belarusian grandmother turns out to be very tender, aromatic and tasty.

• minced meat - 400 gr
• potatoes - 500 gr
• onion
• salt, pepper, bay leaf
• vegetable oil

We wash and peel potatoes.

In vegetable oil or lard, fry the chopped onions until transparent. Put the minced meat and bay leaf to the onion. Salt and pepper to taste.

Three peeled potatoes on a fine grater. We combine it with a finely chopped half of an onion head (thanks to this, the potatoes will not darken). Salt and add a little vegetable oil or pork fat to the mixture to make it tastier.

Put ½ of the potato-onion mass in a baking dish or on a baking sheet, on which - fried minced meat.

Cover everything from above with grated potatoes.

We send the baking sheet to an oven preheated to 200 degrees, where Grandma will be baked for 60 minutes. Then we take it out of the oven.

Belarusian meat Babka is served with sour cream, herbs and vegetables. Bon Appetit!

Recipe 4: potato granny with mushrooms (step by step photos)

• potatoes - 3 pieces
• pork pulp - 150 gr
• oyster mushrooms - 50 gr
• onions - 2 pieces
• carrots - 1 pc
• garlic - 1 pc
• egg - 1 pc
• sour cream - 1 tablespoon
• salt pepper

Finely chop the pork pulp. Fry in vegetable oil until golden brown.

Remove the meat from the pan and load with finely chopped onions and oyster mushrooms. Fry over high heat for a minute.

Add carrots to a grater and fry for a couple of minutes. remove from the stove.

Coarsely chop potatoes, onions, garlic and load into a blender, beat in an egg.

Add a spoonful of sour cream and beat everything to small crumbs.

Mix potato chips with meat, mushrooms, onions and carrots, salt and pepper and mix everything.

Grease the form with oil and lay out the mass. Smooth the surface with wet hands.

Bake at 180 gr. minutes 60.

Ready! Serve with sour cream.

Recipe 5: potato granny in the oven without meat

This recipe can be called vegetarian: there is no meat in it, but only sour cream, eggs and vegetables.

• potatoes - about a kilogram,
• sour cream - 200 gr,
• eggs - two pieces,
• some flour and salt

Peel the potatoes, wash, and then grate. Moreover, you can use both a fine and a coarse grater, the consistency of the final product will not differ much. And if you are in a hurry, a coarse grater will greatly speed up the cooking process.

Then we drive eggs into the resulting grated potatoes, add 3-4 tablespoons of flour and salt.

Stir the mass and put it in a baking dish, which we pre-grease with vegetable oil.

To make the grandmother juicy and not burn on top, pour sour cream over it.

We place the dish in an oven heated to 200 degrees and bake for 30-40 minutes. Readiness can be checked with a sharp knife or wooden skewer. The finished grandma can be cooled a little and served directly in a baking dish, or put on plates and generously sprinkled with thick sour cream.

Recipe 6: how to cook a potato grandma in the oven with cheese

It is simple to prepare, it turns out very tasty.

• potatoes - 1 kg;
• pork (pulp with fat) - 300 g;
• onions - 1-2 pcs.;
• flour - 1 tbsp. l .;
• eggs - 2 pcs.;
• milk - 200 ml;
• garlic - 1 clove;
• hard cheese - 50 g;
• salt, pepper mixture - to taste;
• pork seasoning - to taste;
• vegetable oil - 1 tbsp. l. (to lubricate the mold).

Cut the pork into small pieces, salt, sprinkle with pepper and seasoning. Add chopped garlic, stir and leave the meat for 30 minutes.

Grate the potatoes on a coarse grater, pour boiling water for 3-4 minutes so that the potatoes do not darken. Then drain the water through a colander. Add onion grated on a fine grater to potatoes, add flour. Mix.

Cover the form with foil and place in an oven preheated to 180-190 degrees for 40-45 minutes, then remove the foil and bake the grandma for another 15 minutes.

Serve hot with sour cream, herbs and vegetables.

Recipe 7: potato grandma with cottage cheese in a pot

As a result of cooking, you get such a fluffy and airy grandmother that it tastes like the most delicate soufflé. The crispy cheese crust contrasts perfectly with the surprisingly tender potatoes. It can be served both as a side dish for meat, and as an independent dish - in portions.

• 1 kilogram of potatoes
• 1.5 tablespoons of oil
• 1 large onion
• 2-3 cloves of garlic
• 500 grams of cottage cheese
• 1 egg
• 3 egg yolks
• 200 grams of parmesan cheese
• 100 grams of mozzarella cheese
• salt, pepper, dry herbs - to taste

First, I preheated the oven to 180 degrees. Lubricated the baking pot with 1 tablespoon of butter.

Boiled potatoes in their uniforms.

When the potatoes cooled down a little, peeled them and grated them on a coarse grater.

Meanwhile, I melted ½ tablespoon of butter in a skillet. Peeled and chopped onion and garlic. I added vegetables to the pan. Season with salt and pepper and cook for about 5 minutes, until the onions are tender.

In a bowl I mixed homemade cottage cheese, grated Parmesan cheese and an egg, mixed everything until smooth. Seasoned with salt and pepper. You can also use mozzarella or any other cheese that melts well.

Beat the egg yolks and season them with salt and pepper.

Put 1/3 of the grated potatoes at the bottom of the baking pot.

Put 1/3 of the mixture of fried onions and garlic on top. Seasoned with salt, ground black pepper and a mixture of dry herbs.

Then she put the curd mass back in. So I alternated layers, seasoning them with salt, pepper and dry herbs, until the whole pot was filled.

Poured whipped yolks on top and sprinkled with the remaining grated cheese.