Potato chop casserole

Name: Potato chop casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 kg waxy potatoes; 1 bunch of greens; 1 Onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 500 g mixed minced meat; 2 TABLESPOONS Tomato paste; 1 package (500 g) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Rosemary; 50 g Butter or margarine; 50 g Flour; 400 ml Vegetable broth (instant); 350 ml Milk; 7-10 Tbsp grated nutmeg; 150 g Gouda cheese; 1 Tomato; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 kg waxy potatoes
1 bunch of greens
1 Onion
1 Garlic clove
1 TABLESPOON Olive oil
500 g mixed minced meat
2 TABLESPOONS Tomato paste
1 package (500 g) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Rosemary
50 g Butter or margarine
50 g Flour
400 ml Vegetable broth (instant)
350 ml Milk
7-10 Tbsp grated nutmeg
150 g Gouda cheese
1 Tomato
7-10 Tbsp Grease

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Clean the soup greens, peel and wash if necessary. Dice everything finely. Peel and finely dice onion and garlic. Heat the oil in a pot. Fry the minced meat in it until crumbly. Add the soup green, onion and garlic and sweat it thoroughly. Add tomato paste.
2
Deglaze with chunky tomatoes. Boil up and season with salt and pepper. Wash the rosemary, shake dry and, except for a few for decoration, pluck needles from the stems, chop finely and add to the sauce. Let the sauce simmer open for about 15 minutes. Drain potatoes, rinse and peel. Heat the fat in a saucepan. Dust with flour and sweat on. Add stock and milk while stirring. Bring to the boil and simmer for 2-3 minutes. Season with salt, pepper and nutmeg. Cut potatoes into slices. Grease an ovenproof dish (29 x 23 cm). Spread some béchamel sauce on the bottom and spread 1/3 of the potato slices on top. Add 1/3 of the minced sauce. Pour 1/3 of the béchamel sauce on top.
3
Add stock and milk while stirring. Bring to the boil and simmer for 2-3 minutes. Season with salt, pepper and nutmeg. Cut potatoes into slices. Grease an ovenproof dish (29 x 23 cm). Spread some béchamel sauce on the bottom and spread 1/3 of the potato slices on top. Add 1/3 of the minced sauce. Pour 1/3 of the béchamel sauce on top. Continue like this until all ingredients are used up. Grate the cheese. Wash and slice the tomato. Spread the cheese evenly on the casserole. Place tomato slices on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Garnish with remaining rosemary
4
Continue like this until all ingredients are used up. Grate the cheese. Wash and slice the tomato. Spread the cheese evenly on the casserole. Place tomato slices on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Garnish with remaining rosemary
5
With 6 people: