1/2 Photos of Kaasprak (Cheese Mash)
1 hr 30 mins
Marc #2's Note:
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.
My Private Note
Units: US | Metric
- 1Slice 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).
- 2Cut the cheese in about half inch cubes.
- 3Make a stock with the stock cube.
- 4Cook 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).
- 5Taste and add salt and pepper to the mash (careful with the salt, the cheese and stock adds salt as well).
- 6Mix 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.
- 7Put 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).
- 8Serve with a baked egg and a gherkin.
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Nutritional Facts for Kaasprak (Cheese Mash)
Serving Size: 1 (413 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 541.9
- Calories from Fat 235
- Total Fat 26.1 g
- Saturated Fat 16.5 g
- Cholesterol 100.1 mg
- Sodium 1303.5 mg
- Total Carbohydrate 52.4 g
- Dietary Fiber 6.4 g
- Sugars 6.5 g
- Protein 25.8 g