Summary

Ingredients

• 800 g potato (s)
• salt
• 400 g tomato (s)
• 2 onions)
• 1 clove garlic
• 500 g minced meat, mixed
• 2 tablespoons oil
• 2 tablespoon tomato paste
• 100 ml vegetable stock
• pepper
• Cayenne pepper
• Paprika powder, noble sweet
• 50 g cheese (Gouda)
• 500 g bechamel sauce (finished product)
• 2 egg (s), including the yolk
• Nutmeg, freshly grated
• 2 tablespoon chives, cut into rolls

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Instructions

1. Peel the potatoes, cut into slices, pre-cook in boiling salted water for 10 minutes, drain, rinse. Clean, wash, slice and core the tomatoes.
2. Peel and finely chop onions and garlic. Fry the mince in hot oil until crispy brown, sauté the onions, garlic and tomato paste briefly. Deglaze with the broth, reduce it, season with salt, pepper, cayenne pepper and paprika powder.
3. Grate the cheese finely, mix with the bechamel sauce and egg yolk. Season with salt, pepper, cayenne pepper and paprika powder.
4. Put half of the potatoes in 4 small, greased casserole dishes, spread half of the minced mixture on top. Cover with the remaining potatoes, mince and tomatoes, pour the sauce over them. Bake in the hot oven at 200 degrees on the second rack from the bottom for 20-25 minutes. Serve sprinkled with chives.
5. (Gas 2-3, circulating air 160 degrees)