Summary

Ingredients

• 6 large potatoes (approx. 250 g each)
• 2 medium onion (s)
• 1 clove garlic
• 500 g minced meat, mixed
• 1 tablespoon oil
• 2 tablespoon tomato paste
• Salt and cayenne pepper
• 1 can tomato (850 ml)
• Fat for the shape
• 100 g cheese (Gouda)
• 200 g sour cream or crème fraîche
• 0.5 ½ bunch parsley
• possibly chilli pepper (s)
• sugar

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Instructions

1. Wash the potatoes and cook covered in water for 25-30 minutes. Peel and finely dice onions and garlic. Fry the minced meat in the hot oil until crumbly.
2. Fry the onions and garlic briefly. Sweat tomato paste with. Season with salt and cayenne pepper. Add tomatoes and their juice, chop up a little. Bring everything to the boil and simmer for about 10 minutes. Season to taste with salt, cayenne pepper and a pinch of sugar.
3. Rinse the potatoes, peel and cut in half lengthways. Place them side by side in a wide, greased casserole dish or on the drip pan.
4. Rasp cheese. Mix the sour cream and half of the cheese. Spread the sauce on the potatoes. Put the sour cream on top. Scatter the rest of the cheese on top. Bake in a preheated oven (electric stove 200 ° C, convection 175 ° C, gas mark 3) for about 20 minutes.
5. Wash and finely chop parsley except for a little. Sprinkle over the potatoes. Garnish with the chilli pepper and the remaining parsley.