Greek Potato Casserole

Summary

Ingredients

• 600 g jacket potato (s)
• 100 g soy (soy ranulate) alternatively sliced turkey
• 250 ml tomato (s), passed
• 1 tablespoon tomato paste
• 1 onion (s)
• 1 clove garlic
• 1 medium bell pepper (s)
• 100 g feta cheese
• thyme
• 100 ml milk
• 10 g butter
• 1 tablespoon flour
• nutmeg
• thyme
• oregano
• Vegetable broth, grained
• Parsley, go fine
• salt and pepper
• Paprika powder

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Instructions

1. Let the soy granulate soak in cold water for a maximum of 10 minutes.
2. Cut the onions and garlic into cubes and fry in a pan with 1 tablespoon of oil, fry the drained soy granules (or turkey slices) vigorously for about 5 minutes. Mix the tomato puree with the tomato paste and add to the granulate with about 1/2 glass of water. Cut the peppers into cubes and add them as well. Set the stove to a lower setting and let everything simmer gently for about 20 minutes. Season a little with the spices and stir from time to time.
3. Preheat the oven to 180 ° on top / bottom heat.
4. Meanwhile, melt the butter in a saucepan, add the flour, stir everything well and deglaze with milk (classic bechamel). Season well with nutmeg, pepper and vegetable stock.
5. Chop the feta cheese into small pieces.
6. Cut the potatoes into thin slices and layer half in a greased baking dish. Now season the soy mixture vigorously and pour it onto the potatoes. Sprinkle the feta cheese on top and spread the remaining potatoes on top like a roof tile.
7. Pour the bechamel sauce over the potatoes and bake the casserole in the oven for about 45 minutes.