Sometimes, after the holidays, the fridge collects all sorts of leftovers like cheese, meat, and vegetables that you don’t want to waste. I like to use whatever is left – from boiled potatoes to cheese or a few slices of smoked meat – and turn them into a warm baked dish. It’s nothing complicated, just a practical way to gather together what I have at home.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 30-35 minutes
Baking time: 20 minutes
Servings: 4-6
Difficulty: easy
Recipe type: potato gratin with cheese and meat, ideal for leftovers after holidays
Ingredients
1 kg potatoes
100 g telemea cheese
100 g cream cheese (Delaco, if you have it)
200 g sour cream
200 g Greek yogurt (or another full-fat yogurt)
2 eggs
2 slices of pork roll (from Sergiana, if you have it)
1/2 smoked pork tenderloin (about 70-100 g)
salt and pepper, to taste
150 g cheese (for gratin)
2-3 tablespoons olive oil
Preparation method
1. Wash the potatoes well (don’t peel them). Boil them in salted water. When a fork easily goes through them, they are ready. Drain the water and immediately pour cold water over the potatoes to make them easier to peel after they cool a bit.
2. In the meantime, cut the pork roll and smoked tenderloin into small cubes. If you want, remove the drier edges.
3. For the cheese mixture: grate the telemea cheese on a large grater. Add the cream cheese, sour cream, yogurt, eggs, and mix until smooth. No mixer is needed; a spoon or whisk works fine.
4. Peel the potatoes and cut them into cubes (not too small). Sprinkle with salt and pepper, drizzle with a tablespoon of olive oil, and mix gently to avoid mashing them.
5. Grease a baking dish with olive oil or butter. In a bowl, mix the diced potatoes with the prepared cheeses and the meat cubes. Pour everything into the greased dish.
6. Sprinkle the grated cheese and a bit of freshly ground pepper on top.
7. Bake in the preheated oven at 170°C for 20 minutes. Check after 15-20 minutes to see if the cheese is gratinated.
8. Remove the dish and let it sit for 10 minutes before serving. You can add pickles on the side.
Why I make this recipe often
It’s one of those recipes where I can use any leftover cheese or meat from the fridge. It doesn’t have fancy ingredients and is quick to prepare. It’s good the next day too, and the combination of textures is just right when you want something filling but without hassle.
Tips and variations
Tips
1. Boil the potatoes with the skin – they won’t crumble when cut.
2. If you’re using very salty cheeses, reduce the salt for the potatoes.
3. Try not to mix the potatoes too vigorously with the cheeses, so you don’t end up with a paste.
Substitutions
- Telemea can be replaced with any semi-hard cheese or even feta.
- The Greek yogurt can be substituted with extra sour cream if you don’t have it.
- You can use any smoked meat or leftover roast.
- If you don’t have cream cheese, ricotta or mascarpone will work, but the final taste will change slightly.
Variations
- You can add a bit of green onion or chopped parsley if you want something fresher at the end.
- If you have leftover vegetables (bell peppers, roasted mushrooms), you can add small cubes together with the meat.
- For a more intense flavor, sprinkle grated parmesan on top along with the cheese.
Serving ideas
- Goes well with pickles or sour cabbage salad.
- You can put a bit of cold yogurt on the side, especially if the gratin has been in the oven a bit longer.
- It can be served as a main dish for lunch or dinner, but it also works as a side dish for roasted meat.
Frequently asked questions
1. Can I use only sour cream, without yogurt?
Yes, you can use only sour cream (about 400 g), but the final texture will be denser and richer.
2. Can I use only raw potatoes?
For this recipe, the potatoes need to be boiled first. With raw potatoes, they won’t cook evenly, and the mixture won’t bind as well.
3. How long does it keep in the fridge?
The gratin lasts in the fridge for 2 days, well covered. When reheated, the textures change slightly, but it remains tasty.
4. Can I freeze the gratin?
I don’t recommend it, because upon thawing, the potatoes become watery, and the cheeses change texture.
5. Can it be made without meat?
Sure, you can skip the meat for a vegetarian version. The cheeses and potatoes are enough.
Nutritional values
Approximately, per serving of 6, the gratin has around 400-450 kcal. Protein 15-18 g, fat 24-28 g, carbohydrates 32-36 g. The values depend on the type of cheese and the exact amount of meat used. The gratin is hearty, so portions can be adjusted.
Storage and reheating
Store in the fridge, covered, for up to 2 days. For reheating, put a portion in the oven or microwave. It doesn’t retain its texture as well after freezing, so it’s better to make as much as you can consume in 2 days. If it becomes too dry after reheating, add a little sour cream or yogurt before heating it up.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 30-35 minutes
Baking time: 20 minutes
Servings: 4-6
Difficulty: easy
Recipe type: potato gratin with cheese and meat, ideal for leftovers after holidays
Ingredients
1 kg potatoes
100 g telemea cheese
100 g cream cheese (Delaco, if you have it)
200 g sour cream
200 g Greek yogurt (or another full-fat yogurt)
2 eggs
2 slices of pork roll (from Sergiana, if you have it)
1/2 smoked pork tenderloin (about 70-100 g)
salt and pepper, to taste
150 g cheese (for gratin)
2-3 tablespoons olive oil
Preparation method
1. Wash the potatoes well (don’t peel them). Boil them in salted water. When a fork easily goes through them, they are ready. Drain the water and immediately pour cold water over the potatoes to make them easier to peel after they cool a bit.
2. In the meantime, cut the pork roll and smoked tenderloin into small cubes. If you want, remove the drier edges.
3. For the cheese mixture: grate the telemea cheese on a large grater. Add the cream cheese, sour cream, yogurt, eggs, and mix until smooth. No mixer is needed; a spoon or whisk works fine.
4. Peel the potatoes and cut them into cubes (not too small). Sprinkle with salt and pepper, drizzle with a tablespoon of olive oil, and mix gently to avoid mashing them.
5. Grease a baking dish with olive oil or butter. In a bowl, mix the diced potatoes with the prepared cheeses and the meat cubes. Pour everything into the greased dish.
6. Sprinkle the grated cheese and a bit of freshly ground pepper on top.
7. Bake in the preheated oven at 170°C for 20 minutes. Check after 15-20 minutes to see if the cheese is gratinated.
8. Remove the dish and let it sit for 10 minutes before serving. You can add pickles on the side.
Why I make this recipe often
It’s one of those recipes where I can use any leftover cheese or meat from the fridge. It doesn’t have fancy ingredients and is quick to prepare. It’s good the next day too, and the combination of textures is just right when you want something filling but without hassle.
Tips and variations
Tips
1. Boil the potatoes with the skin – they won’t crumble when cut.
2. If you’re using very salty cheeses, reduce the salt for the potatoes.
3. Try not to mix the potatoes too vigorously with the cheeses, so you don’t end up with a paste.
Substitutions
- Telemea can be replaced with any semi-hard cheese or even feta.
- The Greek yogurt can be substituted with extra sour cream if you don’t have it.
- You can use any smoked meat or leftover roast.
- If you don’t have cream cheese, ricotta or mascarpone will work, but the final taste will change slightly.
Variations
- You can add a bit of green onion or chopped parsley if you want something fresher at the end.
- If you have leftover vegetables (bell peppers, roasted mushrooms), you can add small cubes together with the meat.
- For a more intense flavor, sprinkle grated parmesan on top along with the cheese.
Serving ideas
- Goes well with pickles or sour cabbage salad.
- You can put a bit of cold yogurt on the side, especially if the gratin has been in the oven a bit longer.
- It can be served as a main dish for lunch or dinner, but it also works as a side dish for roasted meat.
Frequently asked questions
1. Can I use only sour cream, without yogurt?
Yes, you can use only sour cream (about 400 g), but the final texture will be denser and richer.
2. Can I use only raw potatoes?
For this recipe, the potatoes need to be boiled first. With raw potatoes, they won’t cook evenly, and the mixture won’t bind as well.
3. How long does it keep in the fridge?
The gratin lasts in the fridge for 2 days, well covered. When reheated, the textures change slightly, but it remains tasty.
4. Can I freeze the gratin?
I don’t recommend it, because upon thawing, the potatoes become watery, and the cheeses change texture.
5. Can it be made without meat?
Sure, you can skip the meat for a vegetarian version. The cheeses and potatoes are enough.
Nutritional values
Approximately, per serving of 6, the gratin has around 400-450 kcal. Protein 15-18 g, fat 24-28 g, carbohydrates 32-36 g. The values depend on the type of cheese and the exact amount of meat used. The gratin is hearty, so portions can be adjusted.
Storage and reheating
Store in the fridge, covered, for up to 2 days. For reheating, put a portion in the oven or microwave. It doesn’t retain its texture as well after freezing, so it’s better to make as much as you can consume in 2 days. If it becomes too dry after reheating, add a little sour cream or yogurt before heating it up.