How to bake potatoes with meat. Pork baked in the oven with potatoes - simple and tasty recipes

There are dishes that can be served on the table both on a holiday and on a weekday: they are quite simple to prepare, but at the same time they look very elegant and are extremely tasty. with meat is a prime example of this. The combination of simple and not the most expensive ingredients in this dish allows the cook to dream up a given topic: slightly complicate the recipe if you want to surprise guests at the holiday table, or prepare a very simple dish for a quiet family dinner.

Preparing meat for baking

It all depends on what kind of meat you choose, for example, it takes longer to cook than pork and requires more careful processing. Let's start with it. If your meat is chilled, simply cut off all the hard films from it and divide it into portions. The thickness of one piece should not exceed 1 cm. Size also matters: there is no need to make huge “bast shoes”. An important point: you need to cut the meat strictly across the grain. We carefully beat the portioned pieces with a meat mallet, trying to ensure that each piece has the same thickness over its entire area. If the meat is frozen, you first need to defrost it, and then do all the manipulations described above. We send the prepared beef to marinate. We'll talk about how to make the marinade a little later.

Let's move on to pork

In order for it to taste delicious in the oven, you first need to choose the right variety. Pork neck is best suited for our dish. Meat from other parts of the carcass can also be used, but it will not be as tasty and tender. Moreover, it is very convenient to divide the neck into portioned pieces: we cut a chilled or defrosted piece of meat across the grain with a very sharp knife. The thickness of the piece is the same as in the case of beef - 1 cm or slightly thicker. There is no additional need to cut the slice: it is already the right size for us. In addition, pork does not have the tough films that beef abounds in. We beat off the portioned pieces with a hammer on both sides, making sure that the thickness is the same. We also send the processed meat to marinate.

Mayonnaise marinade

This, of course, is not the most dietary type, but it will do its job perfectly if the meat is too lean or tough. By treating portioned pieces with this marinade, you can bake meat and potatoes in the oven in a shorter period of time. So, we need one jar (250 g) of mayonnaise with a fat content of 67% for 500 g of meat. Open the container and directly add ground black pepper and salt to taste. Dried aromatic herbs will also not be superfluous - we’ll add our favorites with a generous hand. If someone cannot live without spicy food, 2-3 cloves of garlic, passed through a garlic press, will be an excellent addition to the marinade. Mix our marinade thoroughly and coat each piece of meat with it on all sides. Leave at room temperature for about an hour, covering the container with meat with a lid.

Beer marinade

But this method of marinating is not for everyone. Not everyone dares to use alcohol-containing drinks, even low-alcohol ones, for cooking. Well, if someone takes a risk, they definitely won’t regret it. Beer for marinade should be as natural as possible, without adding alcohol. It is also called "alive". Whether to use a dark or light type of drink is up to everyone to decide for themselves. This is purely a matter of taste. Then everything is quite simple: put the meat (1 kg) into the prepared container, fill it with beer (0.5 l) and close it with a lid. Place the dish in the refrigerator for at least 4 hours, or better yet, overnight.

The most popular marinade

This is the easiest and fastest way to marinate meat. It is perfect when you need to bake meat and potatoes in the oven for a family dinner, since the whole process takes no more than half an hour. It's better to use pork. For the marinade, we need one tablespoon of apple cider vinegar, the same amount of soy sauce, two tablespoons of vegetable oil (preferably olive), salt and pepper to taste. Fresh or dried herbs are also welcome: add a small pinch to the rest of the ingredients. Mix all the ingredients together, grease the pieces of meat with the resulting mixture, place them in a bowl where they will marinate, cover with a lid and leave for half an hour at room temperature.

If you can't do without mushrooms

Many people love this combination: potatoes, meat, as a rule, these ingredients are baked, laying them in layers. Mushrooms must undergo preliminary heat treatment.

Dried mushrooms must first be soaked in cold boiled water at the rate of 1 liter of liquid per 100 g of dry product. The soaking process will take about 1 hour, then, without draining the infused water, salt the mushrooms to taste and let them cook for 40 minutes over medium heat. Then drain the broth and lightly dry the mushrooms.
This type of food preparation for the winter is very popular among housewives, such as boiled and then frozen mushrooms. They retain their taste and aroma in their original form, and they are also easy to use for preparing a variety of dishes: just defrost the mushrooms at room temperature and lightly fry them using odorless vegetable oil.
Any fresh mushrooms, with the exception of champignons and oyster mushrooms, must be boiled in salted water for at least 40 minutes before use, then drain the broth and fry the mushrooms in a small amount of vegetable oil.

Oh, potato, you potato...

Pioneer ideal! And not only the pioneers. The most common one will help in our case to make the dish unusually tasty. For cooking, select medium-sized tubers. We need twice as much potatoes (and for some this is not enough) as meat. If we plan to make our dish layered, then in the last layer we need to hide the meat under the potatoes. So, wash the selected tubers of the size we need, peel and cut. Each cooking method requires its own shape of pieces. If you plan to bake potatoes with meat in layers, cut the peeled tubers into circles. The thickness of one slice should not be too large: 2-3 mm is enough. If you are preparing something like a roast in the oven, divide each potato into 6 parts, cutting the tuber vertically in a cross shape. You can bake meat and potatoes in the oven in pots. For this dish, cut the potatoes into cubes with a side of 1 cm.

Whoever undresses him sheds tears

No, no, we are not talking about an underfed stripper, whose very appearance evokes tears of pity from the public! Let's talk about onions. If we decide to bake meat and potatoes in the oven, then we can’t do without onions. The number of onions in the recipe directly depends on their size: for 500 grams of meat we take one very large or two medium-sized onions. We thoroughly peel them, moisten the knife and onion with cold water (so as not to cry) and chop them. Again, size and shape matter: for different baking methods, we cut the onion differently. As a rule, all the ingredients of one dish are chopped equally. If the potatoes and meat are cut into slices, then chop the onion into rings - this form is suitable for baking in layers. We will put onions, cut into small cubes, into the pots. For roast cooked in the oven, chop the onion into half rings.

Layer by layer - we'll build something delicious

When preparing this dish, it is very important to alternate layers correctly. Here is the algorithm of actions we offer you:

Carefully coat the form in which we will prepare our dish with odorless vegetable oil or line it with baking parchment.
Lay out the first layer: potatoes, cut into slices.
Salt and pepper to taste.
The second layer will consist of onions, chopped into rings.
The third layer is beaten and marinated meat. If it was marinated in beer, add a little salt; in other marinades there is enough salt.
The fourth layer is mushrooms, which we also pre-prepared as described above.
The fifth layer is the onion again.
The sixth layer is meat.
The seventh layer is potatoes.
The topmost layer will consist of hard cheese, grated on a coarse grater, and mayonnaise. We will need 100-150 grams of cheese (some people like more), and two tablespoons of mayonnaise are enough, the main thing is to distribute them (cheese and mayonnaise) evenly over the surface.

So, we put our ingredients together: onions, mushrooms, potatoes, meat, and cheese were comfortably placed in a baking dish. Meanwhile, the temperature in the oven has reached 170 degrees, and it’s time to send our dish there. It will take at least an hour to prepare. You need to check this way: try to pierce the potato with a toothpick or fork, if it gives in easily, the dish is ready.

Pot, cook!

An elegant, tasty and aromatic dish for the holiday table is easy to prepare using ceramic pots. In addition, when serving, the finished dish does not need to be divided into portions, which is very convenient. So, take a pot, put diced potatoes in it (fill the space 1/4), then onions (a small handful is enough). Meat, previously prepared (mayonnaise marinade will not work in this case, however, neither will beer marinade), needs to be divided into pieces that can easily fit into our container. We spread another 1/4 of the pot volume with it. Mushrooms are welcome in the recipe, but their use is not necessary. If we still use them, then we also lay out a quarter of the volume of our vessel with them. The final layer is potatoes again. Sprinkle it so much that there is a distance of 2 centimeters to the top of the pot. Add 4-5 black peppercorns, one bay leaf, a little dill - fresh or dried. Pour boiled or filtered water - no more than a quarter glass. And now a surprise: we will make the lid for our pot ourselves, and it will be edible! We make unleavened dough: 2 cups of flour, 1 egg, mix salt, add cold water - enough to make the dough tight, knead and make circles out of it, the diameter of which is slightly larger than the neck of the pot. Place the lid on the pot and make a hole in the middle with your finger. The dough will also serve as an indicator of the readiness of the dish: if it has browned, it’s time to remove it. Preheat the oven to 170 degrees and bake the meat in pots for at least an hour.

Have a pleasant and delicious conversation at the dinner table!

Meat is one of the oldest human foods, and potatoes are rightly called “second bread.” Their combination allows you to prepare food containing complete proteins, fats, carbohydrates, minerals and vitamins. Cooking does not cause any special problems, and the result is guaranteed to be excellent. These products have become a part of our diet. Most experienced housewives will be happy to tell you how to cook potatoes with meat in their favorite ways.

We invite you to get acquainted with several of the best recipes for potato and meat dishes.

Homemade potatoes

This is one of the most popular, easy to prepare and satisfying dishes. A variety of meats are suitable for it; you can use pork, chicken, turkey or beef; this will slightly change the cooking time, but the result will not suffer at all.

Required Products:

10 medium potatoes,
0.5 kg of meat,
garlic,
rosemary, turmeric, pepper mixture.

Preparation

We cut the meat into pieces, add salt, sprinkle with spices and finely chopped garlic, mix thoroughly with any vegetable oil, preferably olive, and let it brew for at least half an hour. Peel medium potatoes and divide into 4 parts. Place all ingredients in a roasting pan or heat-resistant glass pan, pour in broth or boiling water so as to lightly cover the ingredients.

Preheat the oven to 180°C. Stewed potatoes and meat are prepared for approximately 1 hour in a container covered with a lid.

French-style meat in the oven with potatoes

You can use various combinations of products for this dish. The components are laid out in layers in a heat-resistant dish, a frying pan without a handle or a baking sheet. The surface of the dishes is treated with any fat. Prepare the meat: cut into plates, then wrap each plate in cling film and carefully beat on both sides. The recommended thickness of the piece is a little more than a centimeter. Young beef or pork with a small amount of internal fat, for example, neck or loin, is best suited for processing. A mixture of black pepper with basil, marjoram, oregano, nutmeg, or a store-bought ready-made mixture is suitable as a seasoning.

Required Products:

0.5 kg pork,
0.5 kg potatoes,
3-4 medium onions,
200-250 g hard cheese,
150 -200 g mayonnaise.

Preparation

Peel, cut the potatoes into circles 5 mm thick, spread on a baking sheet in a thin layer and add salt. We process each individual piece of meat: season and salt, place it tightly piece by piece on the potato layer. The next layer will be onion rings. Cover the top with an even layer of mayonnaise and grated hard cheese.

Place the dish in the oven for 40 minutes, optimal temperature 190°C.

Meat pie with potatoes

A universal dish - a pie with meat and potatoes in the oven is good not only for a family dinner, but can also surprise guests with both its beauty and taste. It is present in different variations in the national cuisines of many nations.

Required Products:

for test

150 ml milk,
5 g dry yeast,
2 eggs
250-300 g flour,
2 tablespoons sunflower oil,
50 g butter,
1 tablespoon sugar;

for filling

400 g veal,
7-8 medium potatoes.

Preparation

The yeast dough should be suitable, so we start cooking by kneading it. We dilute yeast, salt and sugar in warm milk, add sunflower and butter, beat the egg into the solution, mix thoroughly, let stand for a few minutes and begin to gradually introduce the sifted flour. Knead the dough until elastic and no longer sticks to your hands. Then we leave it to rise in a warm place, under a towel or napkin.

When preparing young beef for the filling, you can use a meat grinder, but if you chop it finely with a knife, the filling will be more tender. Then add salt, spices and finely chopped onion, stir. Wash the potatoes, peel them, cut them into thin strips.

Prepare a baking dish or baking sheet - grease it with vegetable oil, you can lightly sprinkle it with flour. Divide the risen dough into two parts, roll it out, stretch one large one along the bottom and along the edges of the mold, lay out the potatoes, meat and onions on top, cover the filling with the second part of the dough, connect the edges. We make punctures in the dough with a fork or knife in several places to allow steam to escape, grease with butter or egg yolk.

Bake the pie in an oven preheated to 180°C for 45-50 minutes. The pie must cool before serving.

Meat in a pot

It is very convenient to cook in ceramic pots, the food does not dry out, it turns out juicy and aromatic, and when served it retains its appearance and shape, which can be lost when stirred and transferred to another dish. Pots in the oven with meat and potatoes are prepared by slow heating - simmering, which allows you to preserve the beneficial properties of the products. The heat treatment time at a temperature of 170-180°C for chicken is about an hour, pork – up to one and a half hours, and beef – up to two hours. The ingredients can be lightly fried before adding, or you can put them raw, as you prefer. It is recommended to place the pots in a cold oven.

Necessary products for 4 pots of 0.5 l:

600 g meat,
600 g potatoes,
300 g champignons,
1 carrot,
2 medium onions,
refined vegetable oil,
8 tablespoons sour cream,
ground black pepper,
bay leaf,
a bunch of greenery.

Preparation

Cut the meat into small pieces and simmer over medium heat for about 10 minutes. Cut carrots and potatoes into strips, onions into rings and into 4 parts, champignons into thin slices and sauté for 6-7 minutes. We put food in pots: place a bay leaf on the bottom, add salted and peppered meat, then carrots and onions with mushrooms, then potatoes with finely chopped herbs.

Pour about half a glass of boiling water or broth, top with 2 tablespoons of sour cream, cover with a lid and place in the oven.

Pork with mushrooms “royally”

Meat with mushrooms, potatoes and cheese baked in the oven is a very harmonious combination that is almost impossible to spoil. Porcini mushrooms or champignons are most suitable for this dish; they can be placed in the oven raw, but it tastes better if the mushrooms are first fried in vegetable oil.

Required Products:

500 g pork tenderloin,
6-7 potatoes,
300 g mushrooms,
1-2 onions,
1 egg,
150 g hard cheese,
200 g sour cream.

Preparation

Cut the tenderloin across the grain into 1 cm thick plates and beat well. We clean the vegetables and chop them into circles. Fry mushrooms, cut into slices, with onions. Prepare the sauce. Beat the egg with salt and spices, add sour cream. Three cheese on a grater.

Place in layers on a baking sheet, sprinkled with any vegetable fat, alternately: potatoes, pork, onions, mushrooms. Pour in sour cream sauce, sprinkle with cheese and place in a hot oven for 50-60 minutes.

Country Potato Pie

The peculiarity of this pie is that soft and airy potato dough is used instead of the usual one. The filling is a mixture of vegetables with meat and cheese. The result is a hearty pie with excellent taste on your table.

Required Products:

150 g potatoes,
80 g butter,
1 cup flour,
500 g minced meat,
2 tomatoes
1-2 onions,
3 bell peppers,
100 g Dutch cheese.

Preparation

Boil the potatoes and mash them into a puree with the addition of butter without using the liquid remaining after cooking, add salt. Knead the dough from flour and puree; if it is not possible to obtain an elastic consistency, flour can be added. Chop the vegetables and sauté in vegetable oil for several minutes. Fry the minced meat until half cooked, add salt and pepper and mix with vegetables. Roll out the dough and place it in a mold, making small sides around the perimeter.

Place the filling, top with one layer of tomatoes, cut into very thin slices and grated cheese. Baking time – 40 minutes.

Chicken with potatoes in foil

This dish is one of the easiest to make; foil will not allow the food to lose moisture, which means it will not dry out, even if you overcook the food in the oven.

Required Products:

0.5 kg chicken fillet,
0.5 kg potatoes,
0.2 kg of onion,
0.3 kg frozen or fresh mushrooms.

Preparation

On the foil we place a carefully beaten piece of chicken fillet, large mushrooms cut into pieces, small ones we put whole, onions and potatoes cut into circles, salt and pepper. We wrap the foil. Place the finished bags on a baking sheet and place in the oven for an hour.

Potatoes "under the blanket"

Another simple recipe for baked potatoes with meat in the oven.

Required Products:

1/2 kg minced pork and beef,
1/2 kg potatoes,
3 tablespoons each of sour cream and mayonnaise,
1 carrot
3 large onions,
1 egg.

Preparation

Sauté chopped carrots and onions. Mix with salted potatoes, cut into cubes. Place the mixture in a greased form. Season the minced meat moderately with salt and pepper, beat in the egg and mix well, transfer to vegetables and level. Lubricate the top with a mixture of mayonnaise and sour cream. We make punctures in several places so that the minced meat does not crack when heated, and bake for about an hour.

Almost any meat dish should be served with parsley, dill, and cilantro. It will not only improve the taste, but also increase the biological value of food.
Large pieces of meat must be fried on all sides before stewing, small pieces can be immediately sent to the pan. Pour hot liquid over vegetables and meat. To make them tastier, do not allow them to boil over high when stewing.
Tough meat will become softer if you add a little acid to it or brush it with mustard about an hour before use.
If you put a small vessel with water in the oven, the food will not be dry.
If there is no empty space between the pieces of meat in the pan, the juices released will interfere with the formation of a crust.
Before frying, it is recommended to dry the potatoes with a napkin or towel.
Garlic, onion and dill will make the potatoes tastier.
For baking, it is better to take thick-walled dishes - cast iron, ceramic or heat-resistant glass. In thin-walled dishes, food burns faster.

Bake potatoes with beef chop in the oven at a temperature of 180 degrees, in a multicooker - on the baking mode, in an air fryer - at a temperature of 205 degrees and medium air speed.

Bake potatoes with pork in pots in the oven - in a convection oven - at a temperature of 205 degrees and medium air speed, in the microwave - at a power of 850 watts.

How to bake potatoes with meat in the oven

Ingredients for potatoes and meat in the oven

Potatoes - half a kilo
Onions - 2 heads
Mushrooms (champignons) - 200 grams
Vegetable (sunflower or olive) oil - 3 tablespoons
Dill - 3 tablespoons
Cheese - 200 grams
Salt and ground black pepper - to taste

Food preparation
1. Wash the potatoes, peel and cut into slices.
2. Grease a baking sheet with oil.
3. Place potatoes on a baking sheet, salt and pepper.
4. Cut the meat into slices, beat it a little, put it on the potatoes, salt and pepper.
5. Peel the onion, cut into half rings and place on a baking sheet.
6. Wash the champignons and cut them into slices, place them on the onion, add salt (keep in mind that champignons absorb salt very well) and pepper.
7. Grate the cheese on top using a coarse grater.
8. Wash the dill, dry and chop, sprinkle on top of the cheese.

How to bake potatoes with meat in the oven
1. Preheat the oven to 180 degrees.
2. Place the baking sheet with potatoes and meat on the middle level of the oven.
3. Bake potatoes with meat.

How to bake potatoes with meat in a slow cooker
1. Pour 3 tablespoons of oil into the bottom of the multicooker and roll it over the entire surface of the multicooker.
2. Place the potatoes, sprinkling them with salt and pepper.
3. Place meat, onions and champignons on top, sprinkling with salt and pepper.
4. Set the multicooker to the “Baking” mode and bake the potatoes and meat for.
5. Open the lid of the multicooker, sprinkle the potatoes with meat with dill and grated cheese, and bake some more.

How to bake potatoes with meat in an air fryer
1. Preheat the air fryer to 205 degrees.
2. Grease the baking dish with oil.
3. Place potatoes with meat, onions and champignons.
4. Place the pan with potatoes and meat on the middle level of the oven.
5. Bake potatoes with meat.
6. Sprinkle the dish with cheese and return to the air fryer.

How to bake potatoes with meat in a pot

Ingredients for potatoes with meat in a pot
Meat (beef or pork) - half a kilo
Potatoes - 1 kilogram
Carrots - 2 large carrots
Onions - 2 large heads
Tomato paste - 5 tablespoons
Vegetable oil - 3 tablespoons
Parsley - 4 tablespoons
Salt and pepper - to taste

Food preparation
1. Peel the onion and chop finely.
2. Peel the carrots and grate them on a coarse grater.
3. Wash the meat, dry it, remove films and fat, cut into pieces with a side of 2 centimeters or strips.
4. Heat a frying pan, pour oil, put onion in the frying pan and fry for 5 minutes until golden brown.
5. Add carrots, fry for 10 minutes, stirring.
6. Add meat, salt and pepper, and fry for 10 minutes, stirring.
7. Add tomato paste, fry for 20 minutes, then cover with a lid and turn off the heat.
8. Wash the potatoes, peel and cut into cubes.
9. Heat a frying pan, pour oil, add potatoes, salt and pepper, and fry them for 10 minutes, stirring.
10. Place potatoes in each pot, sprinkle with parsley, place meat and vegetables on top; Cover each pot with a lid.

How to bake potatoes with meat in a pot in the oven
1. Preheat the oven to 180 degrees for 10 minutes.
2. Place the pots with potatoes and meat on a baking sheet on the middle level of the oven.
3. Bake potatoes with meat for 40 minutes.

How to bake potatoes with meat in a pot in an air fryer
1. Preheat the air fryer to 200 degrees, set the airflow to medium speed.
2. Place the pots with potatoes and meat in the air fryer.
3. Bake potatoes and meat in pots for 30 minutes.

How to bake potatoes with meat in a pot in the microwave
1. Place 1 pot in the microwave.
2. Set the microwave to 850 W and 10 minutes.
3. Close the microwave and wait for the potatoes and meat to cook.

- this dish can hardly be called dietary, but in terms of deliciousness, nutritional value and ease of preparation, it probably has no equal. It’s very convenient to cook potatoes with meat in the oven when a large company gathers and you don’t have time to bother with portioned dishes.

It is better to devote this time to preparing salads and snacks. For example, it can be cooked by everyone and always goes with a bang, for the sake of variety it can be made with shrimp or simple, but very tasty and spicy.

To cook potatoes with meat in the oven, you can take the pulp of either pork or beef. This time I had pork ham. For spices, in addition to the traditional pepper and salt, I used a barbecue spice mixture, a potato mixture, thyme and shamballa (fenugreek). You are free to choose the spices to your liking or just limit yourself to just pepper and salt.

To prevent the potatoes and meat from turning out too greasy in the oven, I mixed mayonnaise with sour cream. You can also limit yourself to one mayonnaise mixed with low-fat kefir or fermented baked milk.

Potatoes with meat in the oven

meat (pulp) - 500 grams;
onion - 1-2 pieces;
tomatoes - 2 pieces;
garlic - 3-4 cloves;
potatoes - 5-6 tubers;
sour cream and mayonnaise - 2 tablespoons each;
pepper and salt - to taste;
spices - to taste;
vegetable oil for greasing the baking sheet.

Baked potatoes with meat in the oven

So, let's start cooking.

First of all, turn on the oven to heat up to 200°C.
Next, let's take care of the meat. Rinse it under cold running water and cut it into small pieces.
Transfer the meat to a separate bowl, sprinkle with spices and mix with your hands, distributing the spices evenly.
Add 1 tablespoon of mayonnaise and the same amount of sour cream to the meat. Mix everything and place on a baking sheet greased with vegetable oil.
Next, onions. We clean it, cut it into thin half rings and place it on top of the meat.
Tomatoes. If you cut them into circles, it is better to remove the skin; if you cut them into small cubes, then the skin will not interfere with the finished dish. For me, the skin came off on its own when defrosting in hot water. Place tomatoes on top of onions.
Well, the last layer is potatoes. Peel and cut into thin slices 2-3 ml thick. If you like larger-cut potatoes, it is better to blanch them in boiling water before baking.
We transfer the potatoes into a separate bowl and do the same as with meat - add spices, mix, add sour cream and mayonnaise and mix thoroughly again.
Place potatoes on top of tomatoes.
Place the potatoes and meat in the oven for 50 minutes at 200°C and for another 30 minutes at 150°C.

Your cooking time may vary depending on your oven. If desired, at the end of cooking you can sprinkle the dish with grated cheese and bake until the cheese melts.

I washed the pork and cut it into neat pieces about 1.5-2 centimeters thick.

Each of them was beaten with a hammer on both sides. I put it in a bowl in which the meat will then be marinated.

I poured oil, vinegar into the meat preparations and sprinkled with spices. Mixed everything together.

I used fragrant oil, but you can use refined oil if you want. My vinegar is raspberry. But in this case, wine, balsamic, apple or regular table water (but not acid) will also work.

You can experiment with spices to suit your taste. It is better not to add salt at this stage so that the meat does not become tough.

I cut the onions into quarters of rings. If you have medium or small-sized specimens, you can make them into half rings or rings.

I put it in a bowl with the meat and marinade. Mixed well.

Covered it with a lid and left it to marinate for an hour and a half. If you are in a hurry, you can reduce the time to 30 minutes.

Then each piece of pork was removed from the marinade and rolled up.

Place the meat rolls in a baking dish, leaving space between them.

I peeled the potatoes and cut them into cubes, or you can make them into not very thick circles - whatever you like.

I put water on the fire. Once it boiled, I salted it and put the potatoes in it. Cooked for about 10 minutes (that is, until half cooked), then drained the water, throwing the potatoes into a colander.

I added pickled onions (about half) to the pork rolls. Then - potatoes. The last layer is onion. I poured the remaining marinade on top.

Green onions and fresh dill were washed, dried and finely chopped with a knife. Dressed with sour cream. This time I chose 20%, but you can use from 10% to 35% or cream. Added salt.

Mixed it up.

The top of the potato and meat casserole was greased with the resulting mass.

Bake at about 200 degrees for about 50 minutes.

If the top will brown too much, cover it with foil or parchment paper.

I let the casserole cool in the pan for about 10 minutes, and then portioned it out onto plates.

Very tasty and filling! Bon appetit!