A balanced oneMeal is at middayparticularly important. Especially in Corona times, when many of us are working from home, it is not easy to plan the weekly menu. Luckily, there are numerous ideas for a filling and warm lunch. We have put together 6 recipes with potatoes as a main course. Vegetarian, with fish or with meat: potatoes are a versatile food.
Recipes with potatoes as a main course: pointed cabbage and potato casserole
A pointed cabbage and potato casserole is particularly popular in spring. This main course can be varied as desired: you canVegetarian casseroleor prepare with bacon.
The ingredients:
- 600 g potatoes, preferably the waxy variety.
- 500 g Spitzkohl
- 1/2 onion
- 220 g bacon
- 200 ml Sahne
- 1 tsp vegetable oil
- 20g breadcrumbs
- 150g cheddar cheese
- 10 g Parmesan, grated
- 1 teaspoon parsley
- 1 pinch of salt
- 1 Prise Pfeffer
Preparation:
- Preheat the oven to 180° Celsius with circulating air.
- Wash, clean and peel the potatoes and put them in a pot. Pour enough water into the pot to just cover the potatoes. Add a pinch of salt and cook the potatoes until tender. Drain and cut into thin slices.
- Chop the onion, clean the pointed cabbage and cut it into bite-sized pieces.
- Put the vegetable oil in a deep pan and heat it up. Add the onion, pointed cabbage and bacon and sauté for about 8 minutes. Season and salt.
- Pour the cream into the pan, reduce the heat and simmer for another 3-4 minutes.
- Grease a baking dish and place the potato slices on the bottom. Then spread the pointed cabbage mixture evenly over it and garnish with Parmesan and Cheddar. Let the dish bake for about half an hour.
Rösti made from raw potatoes: a quick lunch for the children
Potato rösti is a popular side dish for fish and meat. But they can be garnished with any mushrooms or vegetables to make them truly filling. The crispy Rösti is very popular with children and is one of the most popular recipes with potatoes. Traditionally the dish is prepared in a pan. If you are looking for a tasty and healthy alternative, you can also prepare the hash browns in the air fryer.
Ingredients:
- 2 medium waxy potatoes
- 1 No
- a handful of spring onions, chopped finely
- 1/4 cup Parmesan, grated
- 3 garlic cloves, pressed
- 2 tsp wheat flour type 550
- 2 tsp salt
- 1/2 tsp chili powder
- 1/4 TL Turmeric
- 1/4 TL Pfeffer
- vegetable oil
Preparation:
- Wash, clean, peel and finely grate the potatoes with a potato grater. Then wring out the rasp several times in a cheesecloth.
- Place the egg, Parmesan cheese, garlic cloves, flour, salt and spices in a bowl and mix well. Then add the grated potatoes and stir the mixture again.
- Preparation in the air fryer:Preheat the air fryer to 180 degrees Celsius. Pour the potato mixture into the pizza pan and brush with vegetable oil. Then follow the manufacturer's instructions regarding preparation time.
- Preparation in the pan:Add olive oil to the pan and heat. Then gradually add the potato mixture and distribute it evenly.
- After about 5 minutes, carefully turn the potato rosti.
Recipes with potatoes as a main course: Potato and salmon gratin
A potato and salmon gratin is just the right lunch for spring: filling, tasty and easy to prepare.
The ingredients:
- 80 g unsalted butter
- 2 cloves of garlic, pressed
- 1 onion, chopped small
- 1/4 tsp ground nutmeg
- 250 ml Sahne
- 250 ml Rahm
- a cup of spring onion, chopped
- 1 TL tarragon
- 1 kg potatoes, Desiree variety
- 200 g smoked salmon
- 100 g Gruyère-Käse
Preparation:
- Preheat the oven to 200° Celsius.
- Place the butter in a medium saucepan and melt over medium heat. Sauté the garlic and onion in it. Season with nutmeg.
- Pour the cream into the pot and add the cream. Let the dish simmer under the lid. After 5 minutes, remove the pot from the heat.
- Clean and wash the potatoes and cut them into thin slices. Layer potato slices, salmon and cream sauce alternately in a baking dish.
- Cover the dish with aluminum foil and let it bake for 90 minutes. Then remove the foil, sprinkle with the grated cheese and bake for another 10 minutes.
Potato cake with bacon: a hearty lunch for the whole family
Filling and easy to prepare: the potato cake is an absolute classic that is notonly as a side dish, but also great as a main course.
Ingredients:
- 1.4kg potatoes
- 1/4 cup breadcrumbs
- 4 tbsp clarified butter
- 3 large eggs
- 100 g Parmesan cheese (alternatively mountain cheese)
- Salt
- Pfeffer
- half an onion
- 4 sprigs of thyme
- 100 ml Sahne
- 1 pinch of nutmeg, freshly grated
- Speck
For the dip:
- a handful of spring leeks, chopped small
- 100 g Rahm
- 2 tsp lemon juice
- Salt, pepper and nutmeg to taste
Preparation:
- Grease a baking dish and spread the breadcrumbs on the bottom.
- Wash and clean the potatoes and put them in a pot with the peel on. Pour enough water into the pot to cover the potatoes. Then cook the potatoes over medium heat for 15 minutes until soft. Drain, rinse with cold water, peel and mash with a fork.
- Whisk the eggs and add the clarified butter to the potatoes and mix well. Seasoning.
- Chop the bacon and onion finely. Put butter in a pan, heat it and sauté the onion in it. Add the bacon after 2 minutes and fry it too.
- Preheat the oven to 180° Celsius. Spread half of the potato mixture evenly over the breadcrumbs. Then layer the bacon and onion and cover with the second half of the potato mixture. Bake for 20 minutes, then remove from the oven.
- Grate the mountain cheese and use it to garnish the potato cake. Bake the cake until golden brown.
- Mix the ingredients for the dip and serve with the cake.
Vegetarian recipes with potatoes: broccoli potato casserole
The broccoli potato casserole is a quick and uncomplicated dish that is ideal for lunch.
Ingredients:
- 1.5 kg potatoes, hard-boiling
- 500 g Broccoli
- 100 ml vegetable broth
- 50 ml Sahne
- 100 ml milk
- 1 teaspoon spring onion, finely chopped
- 1 tsp sea salt
- 1/4 tsp salt
- pepper to taste
- 1/2 tsp Curry powder
- 200 g Gouda cheese (alternatively Cheddar)
Preparation:
- Preheat the oven to 200° Celsius.
- Cook the potatoes until soft.
- Wash the broccoli, cut into florets and steam until al dente. Drain well.
- Pour the milk, cream and vegetable stock into a pot, bring to the boil and remove from the heat.
- Layer the potatoes, broccoli and milk mixture in the order listed in a greased baking dish. Bake for about half an hour.
Mashed Potatoes with Poached Eggs: Vegetarian Lunch
Soft boiled potatoes, asparagus and velvety tender poached eggs are a surprisingly good combination. Lemon juice gives the dish a fresh touch.
Ingredients:
- 1 kg potatoes, cooked until soft
- 400 asparagus, grilled
- 3 cherry tomatoes
- Eggs, poached
- a handful of spring onions, chopped finely
- 1 pinch of grated nutmeg
- Juice of half a lemon
- 150 ml milk
- olive oil
- 1 tsp sugar
Preparation:
- Pour the milk into a pot, add the lemon juice, season with the nutmeg, salt and heat.
- Pour olive oil into a pan and heat it up. Halve the tomatoes, sprinkle with the sugar and caramelize.
- Place the potatoes in a deep bowl, mash them with the hand blender and gradually stir in the milk. Stir until a homogeneous mass forms.
- Arrange the plates with mashed potatoes, asparagus, poached eggs and tomatoes.
