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Malaysian Style Potato Casserole

Oven-baked Malaysian style potato casserole with chicken rendang meatloaf.

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Print Recipe

Total Time35 Mins

Prep Time15 Mins

Cook Time20 Mins

Dish

Main Dish

Prep Time

15 Mins

Cook Time

20 Mins

Description

Oven-baked Malaysian style potato casserole with chicken rendang meatloaf.

Ingredients

400 gm Fresh Russet Potatoes
100 gm Three Cheese Mixture (Parmesan, cheddar and mozzarella)
50 gm Unsalted Butter
20 gm Salt

Rendang Chicken

200 gm Chicken Minced
50 gm Rendang Paste
20 gm Diced White Onion
20 gm Diced Carrot
20 gm Diced Celery
10 ml Cooking Oil

Preparation

Bring a medium size pot of water to a boil. Cut the fresh potatoes into cubes. Once the water is boiling, put the potatoes into the pot and boil for 15 minutes or until the potatoes are soft and cooked. Drain the excess water and transfer the potatoes into a mixing bowl.
Mash the potatoes in the mixing bowl before adding the unsalted butter, grated cheeses, and salt and pepper. Mix well.
Add oil to a nonstick pan. Once the oil is hot, sauté first the celery, carrot and onion. Next add the minced chicken and rendang paste. Cook for another 5 minutes and set aside.
Standby a casserole pot. Brush some melted butter on the on the side and the surface of the casserole pot. Spread the rendang chicken evenly on the casserole pot. Next spread the next layer with the mashed potato mixture and spread evenly. Last but not least, add more of the 3 mixture cheeses for the last layer on top. 5. Preheat the oven to 356°F (180°C). Bake the potato casserole for 20 minutes. Serve and enjoy!

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