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Potato Casserole with Corn "Sunny"
Instructions
I peel, wash and cut the potatoes (crumbly, starchy varieties are best) into random pieces of roughly the same size so they cook evenly. I cover them with cold water, bring to the boil, add salt and cook until completely done, about 20–25 minutes.
I drain all the water from the cooked potatoes and add the butter (80 g). To make the puree airy and tender, I whip it with a mixer on medium speed – you cannot achieve this effect with an ordinary masher.
Once the potatoes have turned into a smooth puree, I pour in cold milk (do not heat it!) and whip again with the mixer. The cold milk will cool the potatoes slightly – this is important for the next step.
Into the warm (not hot!) puree I beat in 3 eggs and whip thoroughly with the mixer once more. The result is a light, airy potato soufflé of a pale yellow colour.
I grease a baking dish (about 25×30 cm) with butter (20 g), spread in the potato soufflé and level the surface with a spatula.
I make a sauce for juiciness and a golden crust: I mix sour cream (4 tablespoons) with mayonnaise (1 tablespoon). I spread this sauce over the surface of the potato soufflé in an even layer.
On top of the sour cream layer I evenly spread the corn (drained from the can beforehand), the diced brynza cheese and the chopped fresh dill. I use cow's brynza without a specific aftertaste, but you can also take goat's. If you like, sprinkle it with your favourite spices for potatoes.
I put the dish into an oven preheated to 180°C for 35 minutes. I bake it until a golden, ruddy crust forms. I serve the finished casserole hot, cut into individual portions.
Tips
- 1
For an airy texture, be sure to whip the potatoes with a mixer rather than a masher. The mixer saturates the puree with air and makes it incredibly tender, like a soufflé.
- 2
You can add grated hard cheese to the potato soufflé or sprinkle it on top before baking – it will be even more filling and have a cheesy crust.
- 3
Instead of corn, or together with it, you can use green peas, diced bell pepper, fried mushrooms or boiled chicken – there are plenty of variations.
- 4
The casserole keeps well in the refrigerator for up to 2 days. I reheat it in the microwave or oven – it loses none of its flavour.
FAQ
Can I make the casserole without a mixer? +
You can, but the texture will be less airy. Mash the potatoes with a masher as usual, then whisk vigorously with the milk and eggs – it will turn out fine too, just not as tender as with a mixer.
Which variety of potato is best to use? +
I use crumbly, starchy varieties with a high starch content (for example, Sineglazka, Adretta, Golubizna) – they give a tender, airy puree. Waxy varieties will give a denser texture.
Do I have to add mayonnaise to the sauce? +
No, you can leave out the mayonnaise and use only sour cream (5 tablespoons instead of 4). Mayonnaise adds extra ruddiness and aroma, but the casserole will still be tasty without it, just less ruddy.
Can I freeze the finished casserole? +
Yes, you can freeze it in individual portions in containers or bags. I keep it for up to 1 month. I defrost it in the refrigerator, then reheat it in the oven at 180°C under foil for 15–20 minutes.
Why did the casserole turn out dry? +
The puree may have been too thick (not enough milk), or it was kept in the oven too long. It is important not to skimp on the milk and butter, and not to bake longer than 35–40 minutes at 180°C.
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