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Malaysian Style U.S. Potato Casserole

Oven baked Malaysian style U.S. Potato casserole with chicken rendang meatloaf

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Potato Type: Russet
Prep Method: Baked


Main Dish

Prep Time

15 Mins

Cook Time

20 Mins


Serves 4


Oven baked Malaysian style U.S. Potato casserole with chicken rendang meatloaf


  • 400gm Fresh U.S. Russet Potatoes
  • 100gm 3 cheese mixture (Parmesan, cheddar and mozzarella)
  • 50gm Unsalted Butter
  • 20gm Salt
  • 10gm Pepper

Rendang Chicken

  • 200gm Chicken minced
  • 50gm Rendang paste
  • 20gm Onion white (Small dice)
  • 20gm Carrot (Small dice)
  • 20gm Celery (Small dice)
  • 10ml Cooking oil


  1. Standby a medium size stock pot and add water. Cut the fresh U.S. Russet potatoes into cubes. Once the water is boiling, put the U.S. Russet potato cubes into the pot and boil for 15 minutes or until the U.S. potato cubes are soft and cooked. Drain the excess water and transfer the potato cubes into a mixing bowl.
  2. Mash the potato cubes in the mixing bowl before adding the unsalted butter, 3 grated cheeses, salt and pepper. Mix well.
  3. Standby a medium size nonstick pan and add oil. 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.
  4. 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). Baked the potato casserole for 20 minutes. Ready to serve.


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