Summary

Ingredients

• 2 kg potato (s)
• Salt water
• 1 ½ kg minced meat, mixed
• 750 g tomato (s), passed
• 400 g crème fraîche
• 200 g cheese, rated
• 4 medium tomato (s)
• 4 tablespoon olive oil
• 2 medium onion (s)
• 4 cloves garlic
• 2 tablespoon herbs Provence
• Cayenne pepper
• salt

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Instructions

1. Peel and wash the potatoes and cut into not too thin slices. Cook in salted water for approx. 10-15 minutes. Drain and layer in a baking dish.
2. Peel and finely chop the onions. Mash the garlic. Heat the olive oil in a saucepan and sauté the chopped onions and garlic in it. Add the minced meat and fry. Deglaze with the tomatoes. Add salt, cayenne pepper and Provence herbs and cook for approx. 10 minutes.
3. Pour the mince sauce on the potatoes and smooth out. Wash the tomatoes, cut them into thin slices and layer them on top of the tomato sauce. Spread the creme fraiche on top and sprinkle with the grated cheese.
4. Bake the casserole in a preheated oven at 200 ° C for about 50 - 60 minutes. After 40 minutes, cover with baking paper if necessary.