Dutch hutspot casserole


A Dutch hutspot casserole combines two amazing things; a mash and an oven dish. A lovely mash with carrots, potatoes, leek and a layer of cheese!

50 minutes 4 people Main course
Dutch hutspot casserole


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  • 1 kg floury potatoes
  • 700 gram carrots
  • 1 large onion
  • 1 leek
  • 2 bay leaves
  • knob of butter
  • large dash of milk
  • pepper and salt to taste
  • pinch of nutmeg
  • large handful of grated cheese
Dutch hutspot casserole ingredients
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Kitchen equipment

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  • potato peeler
  • cutting board & chef's knife
  • large pan with lid
  • colander
  • potato masher
  • oven
  • large oven dish


50 minutes 4 people Main course

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Preparation -- 20 minutes

Peel and coarsely chop the potatoes and carrots. Cook them along with the bay leaves in a large pan filled with water and salt. Meanwhile peel the onion, rinse the leek and then also coarsely chop the onion and leek. 

Dutch hutspot casserole
Dutch hutspot casserole

Finishing the Dutch hutspot casserole -- 30 minutes

Add leeks and onion to the boiling water and cook until the potatoes and carrots are done. Meanwhile pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit and coat an oven dish with butter.

Drain the vegetables and potatoes and remove the bay leaves. Use a potato masher to mash it, but make sure you don't mash it too much. Stir in a knob of butter along with a large dash of milk until the mash is a bit creamy.

Season with pepper, salt and a pinch of nutmeg. Divide the mash over an oven dish, make sure it's still a bit fluffy and divide a layer of grated cheese on top.

Bake about 10 minutes in the pre-heated oven. Enjoy!

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