Potatoes in a multicooker. Lazy dumplings: recipes with cottage cheese and potatoes in a slow cooker Delicious cottage cheese casserole without flour and semolina - recipe

Potatoes and cottage cheese perfectly complement each other at the level of taste and saturation of ready-made dishes with the substances necessary for the human body. Potatoes contain a lot of vegetable protein, cottage cheese - animal. The editors of the KartoFan website chose the 5 best combinations of these two products. When compiling the rating, we were guided by taste, popularity, ease of preparation and availability of ingredients.

Potatoes with cottage cheese in the oven (casserole)

Delicate potato casserole is considered a signature treat for many housewives. Ease of preparation and excellent taste made this dish the leader of our list.

Ingredients:

• potatoes - 0.5 kg;
• cottage cheese - 300 grams;
• fresh milk - 100 ml;
• butter - 75 grams;
• chicken eggs - 3 pieces;
• green onions - to taste;
• salt - to taste.

1. Boil potatoes in their uniforms until tender in salted water. Cool, peel and cut into slices of medium thickness.

2. Grind cottage cheese with egg yolks and butter.

3. Whisk the whites with milk.

4. Lubricate the baking dish with vegetable oil. Lay out a third of the potatoes with the bottom layer, half of the curd mass on top, then another third of the potatoes, the remaining cottage cheese and the topmost layer - potatoes.

5. Pour the resulting workpiece with milk and proteins.

6. Bake potatoes with cottage cheese in the oven at 180°C until done (20-25 minutes).

7. Before serving, sprinkle the dish with chopped green onions.

Potato stuffed with cottage cheese

In addition to the memorable taste, the value of this dish is in originality and speed of preparation.

Ingredients:

• potatoes - 2-3 pieces (medium);
• cottage cheese - 100 grams;
• hard cheese - 100 grams;
• garlic - 1 clove;
• greens - to taste.

1. Boil potatoes in uniforms. Clean, then cut into two halves.

2. Pick out the core from each half with a teaspoon.

3. Fill the resulting niches with cottage cheese mixed with herbs and crushed garlic.

4. Sprinkle stuffed potatoes with grated hard cheese on top.

5. Bake in the oven or microwave until the cheese is melted.

Rustic potato with cottage cheese

A versatile homemade dish that is suitable for both lunch and dinner. The slightly sloppy appearance is offset by the ease of preparation and rich taste.

Ingredients:

• potatoes - 5 pieces;
• cottage cheese - 1 cup;
• smoked sausage - 80 grams;
• onions - 1 piece;
• sour cream (mayonnaise) - 2 tablespoons;
• sunflower oil - 3 tablespoons;
• greens - to taste.

1. Boil potatoes in uniforms until fully cooked, cool and peel.

2. Cut the onion into half rings, fry in a pan with vegetable oil until medium transparency. Lightly salt.

3. Chop the sausage into medium pieces. Add to skillet with onions. Fry until the onion turns golden.

4. Cut the boiled potatoes into 4-6 pieces depending on the size. Place in a pan and fry with other ingredients for 3-4 minutes until a light golden crust appears. Do not cover with a lid, you can lightly salt.

5. Add cottage cheese to the pan, do not mix. Pour over sour cream or mayonnaise, sprinkle with ground pepper (other seasonings or spices) and chopped herbs. To cover with a lid.

6. Simmer over low heat for 4-5 minutes until the curd is slightly melted.

7. Put potatoes with rustic cottage cheese on plates and serve hot.

Potato donuts with cottage cheese

Unusual donuts will surprise even the most demanding gourmets.

Ingredients:

• potatoes - 400 grams;
• cottage cheese - 400 grams;
• butter - 50 grams;
• vegetable oil - 300 ml;
• chicken egg - 1 piece;
• sour cream - 200 grams;
• ground crackers - 2 tablespoons;
• greens - to taste;
• salt, pepper - to taste.

1. Boil the potatoes until tender, mash into a puree, season with butter.

2. Rub the cottage cheese through a sieve, then mix with mashed potatoes.

3. Beat an egg into the mixture and add chopped greens (optional). Salt, mix until smooth.

4. From the resulting mass, make small cakes, which are rolled in breadcrumbs.

5. Fry in boiling vegetable oil. Arrange on lettuce leaves or just on a plate.

6. Serve hot potato donuts with sour cream.

Stuffing for dumplings from potatoes and cottage cheese

The filling recipe, which has already become legendary, combines the two most popular options. Such dumplings are called "Polish".

Ingredients:

• potatoes - 1 kg;
• sour cottage cheese - 400 grams;
• onions - 200 grams;
• vegetable oil - for frying;
• salt - to taste.

1. Boil the peeled potatoes in salted boiling water until cooked, then grind through a sieve.

2. Cut the onion into small pieces and fry in a pan with vegetable oil until golden brown.

3. Mix the fried onions, grated boiled potatoes and cottage cheese until smooth. Salt to taste. The stuffing for dumplings is ready.

Lazy dumplings are good because you do not need to bother and spend a lot of time preparing them. How to cook lazy dumplings with cottage cheese, recipes with photos step by step, as well as a recipe for dumplings with potatoes in a slow cooker, read and see below.

Lazy dumplings: recipes with cottage cheese and potatoes in a slow cooker

Do you want to have a tasty and satisfying lunch or dinner, but there is no time for cooking? No problem! For this case, there are such recipes.

Recipe Lazy dumplings with cottage cheese

Ingredients:

• 500 gr. cottage cheese
• 2 eggs
• 3 art. l. Sahara
• 10 st. l. flour
• 30 gr. butter

Cooking method:

1. Rub the cottage cheese through a sieve.

2. Mix all the ingredients in a large bowl, to homogeneity, except for flour.

3. Then add flour.

4. Thoroughly knead the dough.

5. Roll out the “sausage” dough on a table sprinkled with flour.

6. Cut the dough into equal pieces, about 1 cm thick.

7. Leave the dumplings in flour on the table for a few minutes.

8. Boil water in a large saucepan. Salt water to taste.

9. Put lazy dumplings one by one into boiling water. Cook dumplings for about a minute after surfacing.

10. Then remove the dumplings from the boiling water with a slotted spoon and put on a dish.

11. Add a piece of butter and serve immediately.

Surely lazy curd dumplings can cook almost everything, but how to cook dumplings with potatoes, but in a slow cooker - everything is in the second recipe.

Recipe Lazy dumplings with potatoes in a slow cooker

Ingredients:

• 0.5 kg potatoes
• 6 art. l. flour
• greenery
• ground pepper
• sour cream for serving

Cooking method:

1. Peel potatoes and boil in salted water.
2. Then drain most of the water from the potatoes.
3. Prepare mashed potatoes. Cool down a bit.
4. Whisk the raw egg and flour into the warm mashed potatoes.
5. Finely chop the greens and add to the dough.
6. The dough should be fairly dense. Roll a tourniquet out of it.
7. Cut the potato tourniquet into pieces 2 cm thick.
8. Roll the pieces in flour.
9. Pour 2/3 of the water into the multicooker bowl.
10. Salt a little and bring the water to a boil in the "Cooking" / "Soup" mode.
11. Put dumplings into boiling water.
12. Cook lazy dumplings with potatoes for about 5 minutes.
13. Serve with sour cream, fried onions or cracklings.

Cottage cheese lazy dumplings can be made chocolate, cherry or banana. But how to cook spicy cottage cheese lazy dumplings, see the video recipe.

Potatoes in a slow cooker are within the power of even a novice cook, the recipes for potatoes in a slow cooker and the products for its preparation are so simple and accessible. The only thing that can upset is the cooking time. But the slow cooker is not a high-speed kitchen device, its advantage is the minimum cost of food preparation and the absence of constant control over the cooking process. We offer those who have just purchased a slow cooker to learn how to cook delicious potatoes in a slow cooker, starting with the simplest recipes.

Boiled potatoes in a slow cooker. The simplest and at the same time delicious dish, easier than this - except perhaps only boiled eggs! Peel the potatoes and put them in the multicooker bowl, fill with water so that it is on the same level as the potatoes, and set the “Steaming” mode for 30 minutes. After 10 minutes, you can salt the water, and add 1-2 whole cloves of garlic and a couple of bay leaves. Then proceed as usual: drain the water, dry the potatoes in the "Heating" mode and serve, pouring oil, sour cream or sprinkling with herbs.

Steamed potatoes in a slow cooker. Put the peeled potatoes whole or cut in half into the steamer basket, pour 2-3 multi-glasses of water into the bowl and turn on the “Steam cooking” mode for 25-30 minutes.

Fried potatoes in a slow cooker. Cut the potatoes into large slices and put in a multicooker bowl along with butter or ghee. Salt, add seasonings to taste. Close the lid and set the "Baking" mode for 40 minutes. During this time, stir the potatoes a couple of times with a spatula.

Baked potatoes in a slow cooker. Pick up not too large potatoes, peel them and put them in a bowl with vegetable or melted butter poured into it. Shake the bowl a few times to coat the potatoes evenly with the oil. Salt and pepper to taste. You can add a special seasoning for potatoes. Transfer the potatoes to the multicooker bowl and turn on the “Baking” mode for 1 hour. During this time, turn the potatoes 2-3 times so that they are browned on all sides. The tubers can be cut "accordion" (slices 5-7 mm thick, without cutting to the end) and put bacon or pieces of ham into the cuts.

Potatoes in foil in a slow cooker. Peel large potatoes. If you still have young potatoes with thin skins, just wash them thoroughly with a brush. Prick the tubers with a fork several times. Brush each potato with vegetable (ideally olive) oil and rub with salt, pepper and spices. Wrap the tubers in foil and place in a multicooker bowl in one or two layers. Close the lid and set the "Baking" mode for 1 hour. During this time, turn the potatoes over a couple of times. Cut the finished potatoes crosswise with foil and serve with herbs, butter, sour cream and your favorite sauces.

Here are some simple potato side dishes you can cook in a slow cooker. In the process of cooking, you can add sausages or sausages to fried or baked potatoes - and a quick dinner is ready. Let's complicate the task and add sour cream, vegetables, mushrooms or meat to the potatoes (in pieces or in the form of minced meat). The "Stewing", "Baking" or "Pilaf" modes will cope with it perfectly!

Ingredients:
600-700 g potatoes,
250 g sour cream
100 ml of water
2-3 tbsp butter,
½ tsp ground nutmeg,

Cooking:
Cut the potatoes into pieces and mix with nutmeg, salt, pepper and spices. Put the potatoes in a multicooker bowl, greased with oil, and pour sour cream diluted with water. Set the "Extinguishing" mode to 1-1.5 hours.

Ingredients:
700 g potatoes
1 onion
1 carrot
1 bunch of greens
2-3 tbsp mayonnaise,
1 stack low fat sour cream
salt, black ground pepper - to taste.

Cooking:
Peeled potatoes and carrots cut into thin circles, onions - half rings. Lubricate the multicooker bowl with oil. Lay out a layer of carrots, then a layer of potatoes, then a layer of onions on top. Sprinkle with chopped herbs. For the sauce, mix sour cream with mayonnaise, add salt and pepper. Pour the vegetables, close the lid and turn on the “Stew” mode for 1 hour. If the vegetables are young, 30 minutes of stewing is enough.

Ingredients:
400 g mixed minced meat,
6-7 potatoes,
1 onion
3 tbsp mayonnaise,
salt, pepper, spices - to taste.

Cooking:
Cut the peeled potatoes into slices. Onion cut into cubes. Put the prepared minced meat, potatoes and onions into an oiled multicooker bowl, salt and pepper to taste, add spices and mayonnaise. Mix well, close the lid and turn on the “Baking” mode for 60-70 minutes.

Ingredients:
6-7 potatoes,
200 ml milk
100-150 g of cheese,
2-3 garlic cloves,
½ tbsp spices for potatoes
salt, pepper - to taste.

Cooking:
Cut the peeled potatoes into thin circles, mix with salt, pepper and spices. Grate the cheese on a coarse grater, chop the garlic finely. In a multicooker bowl, mix potatoes with garlic and pour milk over it. Sprinkle with cheese, close the lid and turn on the “Pilaf” mode.

Ingredients:
400 g pork or veal fillet,
7-8 potatoes,
2 bulbs
100-150 g of hard cheese,
4-5 tbsp mayonnaise,
2-3 tbsp vegetable oil,
1 bunch of greens
salt, pepper - to taste.

Cooking:
Cut the meat into cubes, potatoes into slices, onions into half rings. Grate the cheese on a coarse grater, chop the greens. Lubricate the multicooker bowl with oil, put half of the chopped onion, then a layer of meat, salt and pepper, sprinkle with herbs. Put a layer of the remaining onion on top of the meat, then half the norm of potatoes, salt and pepper, sprinkle with herbs and brush with mayonnaise. Put the rest of the potatoes, brush with mayonnaise and sprinkle with grated cheese. Close the lid and set the "Baking" mode for an hour.

Ingredients:
400 g potatoes
1 onion
100-150 g fresh mushrooms,
1 tbsp flour,
3-4 tbsp vegetable oil,
1-2 tbsp tomato paste,
1 bay leaf,
100 ml of water
salt, pepper, spices, herbs - to taste.

Cooking:
Boil the mushrooms, cool and cut into slices. Do not pour out the mushroom broth. Fry the onion in vegetable oil, add flour and tomato paste, mix and heat for 4-5 minutes. Pour in the mushroom broth and boil. Put the diced potatoes into the multicooker bowl, pour over the sauce, add the mushrooms, bay leaf, salt, pepper and spices and set the “Stew” mode for 1 hour.

Ingredients:
400-500 g potatoes,
300 g minced meat,
1 onion
2 eggs,
1 bunch of greens
salt, pepper, spices - to taste.

Cooking:
Peeled potatoes and onions cut into small cubes. Mix with salt, pepper, chopped herbs and spices to taste. Add chopped onion, salt and pepper to the minced meat. Whisk eggs with mayonnaise. In a multicooker bowl, greased with oil, put a layer of potatoes, minced meat on top and again a layer of potatoes. Pour in the egg mixture, close the lid and set the "Baking" mode for 30-40 minutes.

Ingredients:
1 kg potatoes
400 g pork fillet,
1-2 bulbs
1-2 processed cheese,
1-2 garlic cloves,
salt, pepper, spices, mayonnaise - to taste.

Cooking:
Peeled potatoes cut into slices or cubes. Add mayonnaise and stir. Onion cut into thin rings. Cut the meat as thin as possible and beat with a hammer. Salt, pepper and rub with spices to taste. Put a layer of potatoes in an oiled multicooker bowl, then a layer of meat, grease it with mayonnaise, put a layer of onion on top of the meat. Lightly freeze the processed cheese in the freezer and grate on a coarse grater. Close the lid and set the "Baking" mode for 40-60 minutes, depending on the power of your multicooker.

Ingredients:
600-700 g potatoes,
2 bulbs
100-150 g of good ham,
2 bouillon cubes (meat stock flavor)
60-70 g butter,
bay leaf, salt, pepper - to taste.

Cooking:
Cut the peeled potatoes into slices 1-1.5 cm thick. Cut the onion into rings 1 cm thick. Finely chop the ham. Put the potatoes with onion rings in the multicooker bowl, sprinkle with ham and put pieces of butter on top. Salt, pepper, add 1-2 bay leaves. In half a glass of hot water, dilute the bouillon cubes and pour over the potatoes. Close the lid and set the "Extinguishing" mode to 2 hours.

Ingredients:
1 kg potatoes
500 g chicken meat,
150-200 g of cheese,
2 tomatoes

Cooking:
Cut the washed chicken meat across the fibers into slices no more than 2 cm thick, mix with salt and pepper and set aside for now. Cut the potatoes into cubes, mix with salt and pepper and also leave. Cut the onion into half rings, grate the cheese on a coarse grater. Scald the tomatoes, put in cold water and remove the skin. Slice the tomatoes. Pour 1-2 tbsp into the multicooker bowl. vegetable oil and lay out the chicken meat. Mix potatoes with onions and place on top of meat. Lay tomato slices on top, brush with mayonnaise and sprinkle with cheese. Close the lid and set the "Baking" mode for 40-60 minutes. After the signal about the end of the mode, leave the dish to reach the “Heating” mode for 10-15 minutes.

Ingredients:
300-400 g of mixed minced meat,
5-7 potatoes,
3-4 bulbs
2 eggs,
¼ loaf of white bread
breadcrumbs,
salt, pepper, spices - to taste.

Cooking:
Chop the onion and sauté over low heat with spices and let cool. Soak white bread in milk or water, squeeze lightly and mix with minced meat, add onion, breadcrumbs and spices. Knead and beat the minced meat well. Put it in the refrigerator for 1-2 hours. Cut the peeled potatoes into slices 3-5 mm thick. Roll up rather large meatballs from the prepared minced meat, roll them in breadcrumbs. Place a layer of potato circles on the bottom of the multicooker bowl, on top of it - meat balls, shifting them with potato circles, lay a layer of potatoes and onions on top and sprinkle everything with spices and salt. Add half a multi-glass of water to the bowl and close the lid. Set the "Extinguishing" mode to 1-1.5 hours.

Ingredients:
1 kg potatoes
200 g beef,
500 ml dark beer ("live", type "Porter"),
2 bulbs
2 carrots
3-4 stalks of celery
1 tbsp tomato paste,
1 tbsp Sahara,
50-70 g butter,
bay leaf, salt, black peppercorns, ground black pepper, spices - to taste.

Cooking:
In a multicooker bowl in vegetable oil, fry the beef, cut into large cubes, with salt and pepper, until golden brown. Pour beef over beer, add tomato paste, sugar, bay leaf and peppercorns. Coarsely chop the potatoes, carrots, onions and celery stalks, add to the meat and mix. If necessary, add a little water, the liquid should lightly cover the food. Set the "Extinguishing" mode to 2-2.5 hours.

Ingredients:
5 potatoes
1 can of beef stew,
1 onion
3 pickles,
2 tbsp tomato paste,
1 tbsp flour,
1-2 garlic cloves,
1 bay leaf,
salt, pepper, herbs - to taste.

Cooking:
Put the stew on a plate, transfer the fat to the multicooker bowl. Turn on the “Baking” mode, add chopped onion and close the lid. Cook for 5-10 minutes. In the meantime, cut the pickles into strips, add to the onion and simmer in the same mode for another 10 minutes. Cut the peeled potatoes into cubes, add to the onions and cucumbers, pour in the tomato paste diluted in a glass of water, put spices and salt. Set the "Extinguishing" mode to 1 hour. After the signal about the end of the mode, add the garlic passed through the press, chopped greens and stew, close the lid and leave in the "Heating" mode for 10-15 minutes.

Potato with liver

Ingredients:
500 g liver,
5-6 potatoes,
1 onion
3-4 tbsp sour cream
2-3 tbsp butter,
1 bay leaf,
salt, ground black pepper, spices - to taste.

Cooking:
Chop the onion and place in a mixing bowl. Add oil and set the "Baking" mode for 10 minutes. Meanwhile, cut the liver into cubes, salt, pepper and roll in flour. After the signal, put the liver to the onion, set the “Baking” mode for 20 minutes and close the lid. Then add sour cream, diced potatoes and all spices, mix and set the “Pilaf” or “Stew” mode for 1 hour.

Ingredients:
500 g potatoes
300 g champignons,
1 onion
1-2 tbsp sour cream
1 stack water,
salt, spices, herbs - to taste.

Cooking:
Cut all foods into cubes. On the “Baking” mode, fry the onion and mushrooms until all the liquid has evaporated and a golden crust appears. Add potatoes, pour sour cream with water, salt and pepper to taste and close the lid. Set the "Pilaf" mode.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The advantages of this cooking method are obvious: saving time and efforts of the cook, better baking of products, no need to control the process, the exact end time of cooking, which, moreover, you can set yourself. At the same time, the dish turns out to be so tasty and healthy that it is recommended even for kids. Such a casserole is necessarily included in the diet of diet food. At the same time, a casserole in a slow cooker is a fairly satisfying dish.

A number of main types of casseroles are prepared all over the world: potato, cabbage, cheese, meat, fish, cottage cheese. Each of them on our website is dedicated to a separate page. Any casserole is usually cooked in the oven from finely chopped products. You can cook in a pan, but this option is less useful. If you have modern kitchen appliances - a slow cooker, we recommend using it. We have already talked about its advantages.

Sometimes a casserole is made from products that do not hold their shape well, crumble as they are ready. In this case, semolina will come to the rescue. A casserole with semolina in a slow cooker always turns out to be rich, beautiful and nutritious. If you are worried about your figure, it is better, of course, to cook a casserole without semolina. In the slow cooker, it will retain its shape, you just have to remove it from the bowl correctly. Such lightweight dishes can be safely called "diet casserole". In a slow cooker, all the dietary qualities of the products are, as it were, enhanced due to the slow steaming process.

Not in vain, a large number of casseroles are prepared in preschool institutions especially for children. A casserole in a slow cooker for children is distinguished by a more delicate texture, the use of more dietary products, and a minimum of spices. Children's casserole in a slow cooker is usually made sweet - from fruits, cottage cheese, seasoned with jam, raisins, dried fruits. Not a single child will refuse such a healthy and tasty treat.

Try to cook such a healthy dish as “multi-cooker casserole”, see recipes with photos on our website. Recipes for casseroles in a slow cooker are varied. If you can come up with your own exclusive version of a casserole in a multicooker, show us a photo of your invention, we will share it with our other readers.

For beginners, we advise you to use the step-by-step instructions for preparing dishes, including casseroles in a slow cooker. The recipe, photos, step by step illustrating the entire process of its preparation, very clearly help to master this simple wisdom.

An important factor in making casseroles is the ratio of eggs to milk. For one egg, take as much milk as is included in one half of the eggshell;

Before cooking the casserole, the multicooker should be warmed up. To do this, you can pre-fry the products for the casserole, just this will be enough to warm up the multicooker;

Do not be lazy to rub cottage cheese for casseroles through a sieve. So the consistency of the "dough" will be homogeneous;

Keep in mind that the berries and fruits you want to use for your sweet casserole have excess moisture that can make the dish soggy. They must be allowed to drain well before use;

A large amount of eggs and flour in the cottage cheese casserole will give it unnecessary rigidity. Choose the optimal proportion empirically;

It is recommended to pre-lubricate the bowl of the apparatus for preparing any casserole with oil. This will then make it easy to remove the finished dish;

The standard cooking time for most casseroles in a slow cooker is 60 minutes in the "Baking" mode. But, anyway, keep an eye on these parameters: each recipe has its own nuances, incl. and by time.