Potato Casserole

Name: Potato Casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1-2 Garlic cloves; 1 Onion; 2 TABLESPOONS Olive oil; 500 g mixed minced meat; 1/8 l Tomato juice; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp dried herbs of Provence; 2 Tomatoes; 200 g Fresh cream; 75 g grated gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1-2 Garlic cloves
1 Onion
2 TABLESPOONS Olive oil
500 g mixed minced meat
1/8 l Tomato juice
7-10 Tbsp Cayenne pepper
7-10 Tbsp dried herbs of Provence
2 Tomatoes
200 g Fresh cream
75 g grated gouda cheese
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and slice them into thin slices. Put them into a flat ovenproof dish and season with salt. Peel the garlic and press it through a garlic press. Peel and chop the onion.
2
Fry both in hot olive oil. Fry the minced meat for about 5 minutes, turning it over. Deglaze with tomato juice. Bring to the boil briefly. Season to taste with salt, cayenne pepper and dried herbs. Wash, clean and slice the tomatoes.
3
Layer the minced meat and tomatoes on the potatoes. Spread crème fraiche on top. Sprinkle with grated cheese. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 50-60 minutes. Cover if necessary.
4
Serve sprinkled with chopped parsley.