Gyros potato casserole with paprika and sour cream glaze
easy
90 mins
90 mins
Ingredients
- 1.2 kg Potatoes
- 2-3 TABLESPOONS Oil
- 1 kg Gyros meat
- 1 (approx. 1.3 kg) small head white cabbage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 200 ml Vegetable broth
- 200 g Whipped cream
- 300 g Fresh cream
- 100 g grated gouda cheese
- 7-10 Tbsp Thyme
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes thoroughly, cook in boiling water for 20-25 minutes, drain, rinse and rinse off the skin. Let potatoes cool down a little. Heat the oil in a large roasting pan and fry the gyros in it while turning them. Meanwhile clean, wash and quarter the cabbage and cut out the stalk. Cut the cabbage into fine strips. Add the cabbage to the meat and steam over medium heat for about 10 minutes, turning. Season with salt, pepper and paprika.
- 2
Deglaze with stock and cream, bring to the boil. In the meantime cut potatoes into slices. Season crème fraîche with salt, pepper and paprika. Layer potatoes in a greased casserole dish. Spread the gyros-cabbage mixture on top, spread the crème fraiche on top, sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Remove from oven and garnish with thyme
- 3
With 8 people:
Nutrition Facts
570 kcal
32 g
35 g
33 g
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