KAASPRAK (CHEESE MASH)
I was asked for a typical Dutch recipe and while I can't vouch for its authenticity it is a recipe that came from my grandmother and handed down to my mother down to me. Originally this recipe was used to use up leftover old cheese; as far as I know however no one did this in my family. This recipe is still a favorite in our family and I guess this mash is what's considered comfort food, in any case, it's easy to make and somehow I never seem to make enough. We eat it with a fried egg and pickles. The cheese we use is probably difficult or impossible to come by outside the Netherlands. We use "belegen" or "extra belegen" Gouda cheese. If you can get your hands on Gouda cheese go for the medium aged one (not the mild/young or old varieties). By the way, feel free to experiment with different kinds of cheese but do take one with a strong flavor, one that melds nicely and is rather salty (so called "American cheese" is wrong if you'd ask me). You can make this in advance, let's say in the morning, and store in your refrigerator.
Provided by Marc 2
Categories One Dish Meal
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice the onion in half rings approximate 1/8 inch thick (about 3 millimeters), very slowly simmer the onion in the butter until translucent. (Add a splash of water if it goes too fast).
- Cut the cheese in about half inch cubes.
- Make a stock with the stock cube.
- Cook and mash the potatoes and mix with the milk and stock, it should be rather thin (runs of a metal spoon). (Do not use all the stock, that's way too much. Think of it as thick porridge).
- Taste and add salt and pepper to the mash (careful with the salt, the cheese and stock adds salt as well).
- Mix the cheese cubes and the onions (with its buttery goodness) through the mash with a spoon and transfer to an oven proof (glass or pyrex and deep, not a shallow) baking dish. The cheese is not supposed to melt at this stage, maybe a little on the outside.
- Put the dish (without a lid) in an oven (preheated to 180 degrees Celsius) for approximately 45 minutes or until the top becomes golden brown. (If you have a glass baking dish you can see the cheese bubbling away in the bottom so you know it's heated through).
- Serve with a baked egg and a gherkin.
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Serenity Perez
[email protected]This recipe is not bad, but it's not great either.
Rifnas Rizvi
[email protected]This recipe is just okay. I've had better.
Hunain Jatt
[email protected]I followed the recipe exactly and it turned out nothing like the picture.
Palwasha Khan
[email protected]This recipe is a waste of time and ingredients. It turned out terrible.
Jenn Hoffman-Jessop
[email protected]This recipe is way too complicated. I wouldn't make it again.
Md Somrat
[email protected]The cheese sauce was too runny. I would add more cornstarch next time.
Bhupinder Singh
[email protected]This recipe is a bit bland. I would add some more spices next time.
Stephanie Godwin
[email protected]I'm not a big fan of cheese, but I really enjoyed this dish.
Kashif Soomro
[email protected]This is a great recipe for a party or potluck.
Penelope Ungounga
[email protected]I had some leftover ham and added it to the kaasprak. It was a great addition.
Nawab Shah lodin
[email protected]I made this recipe exactly as written and it turned out perfect.
Ansar Purnam
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The results are amazing.
Marcos Santana
[email protected]I'm not a big fan of mashed potatoes, but this recipe changed my mind. The cheese sauce makes them so delicious.
Mr Calculator
[email protected]This is a great recipe for a quick and easy weeknight meal.
Os Sohan
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Darius Thuston
[email protected]The cheese sauce is the star of this dish. It's so rich and flavorful.
Zvico Natasha
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover mashed potatoes.
Michelle Grabek
[email protected]I've made this kaasprak countless times and it's always a hit.
Shamir Hulse
[email protected]This kaasprak recipe is a keeper! It's so easy to make and the results are amazing - creamy, cheesy, and oh-so-satisfying.