Potato casserole with minced meat
This potato casserole with minced meat is ready in the oven in just 30 minutes. The casserole with cream and mince is delicately flavorful thanks to nutmeg, rosemary and thyme. Perfect when things have to go quickly!
INGREDIENTS
FOR THE POTATOES
1 onion
2 cloves of garlic
2 sprigs of rosemary
2 sprigs of thyme
1 tbsp olive oil
150 ml milk (3.5% fat)
300 ml cream (30% fat)
1.20 kg potatoes (mainly waxy)
some grated nutmeg
FOR THE MINCED MEAT
1 tbsp sunflower oil
400 g minced beef
50 g tomato paste (double concentrated)
½ tsp sugar
80 g grated gratin cheese (40% fat in dry matter)
ASIDE FROM THAT
some olive oil for the mold
some salt and pepper
PREPARATION
1. Preheat the oven to 180 degrees (top and bottom heat 200 degrees) and rub a baking dish (18 x 20 cm) with olive oil.
2. For the potatoes, peel the onion and garlic and cut them into fine cubes. Wash the rosemary and thyme, drain them, pick off the leaves and chop them.
3. Sauté half of the garlic cubes and the herbs in olive oil in a large pot for about 1 minute. Add milk and cream, bring to the boil, then set aside.
4. Peel the potatoes and slice them into thin slices (approx. 0.5 cm). Add the potato slices to the cream in the pot, mix carefully, bring to the boil and simmer for about 5-7 minutes while stirring. Remove the potatoes from the heat and season to taste with salt, pepper and nutmeg.
5. For the minced meat, heat oil in a pan. Fry the minced meat, onion and remaining garlic cubes for about 4-5 minutes. Add tomato paste and sugar, fry briefly, mix and season with salt and pepper.
6. Spread half of the creamed potatoes in the baking dish, spread the minced meat on top and cover with the remaining creamed potatoes.
Sprinkle with cheese and bake in the preheated oven until golden, about 40 minutes. Divide the potato casserole onto plates and serve. Bon appetit!
