Mince Casserole with Leek Crust
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g potato (s), waxy
- salt
- Pepper, freshly ground
- 3 leeks
- 1 onion (s)
- oil
- 750 g minced beef
- 3 tablespoon breadcrumbs
- 500 g tomato (s), chunky
- Béchamel :
- 2 tablespoon butter
- 2 tablespoon flour
- 300 ml milk
- 300 g sweet cream
- salt
- 100 g cheese, fresh Gouda cheese, rated
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their skins in salted water. Halve the leek and blanch in boiling salted water, rinse and drain.
- For the bechamel sauce, melt the butter in a saucepan, dust the flour over it and roast it. Pour in the milk and cream and simmer for 10-15 minutes, season with salt.
- Peel the potatoes, peel and finely dice the onion and sauté in oil. Mix the ground beef with the breadcrumbs and add to the onions. Sear everything well while stirring, remove from the hob and fold in 200 g of the tomatoes.
- Grease a baking dish and cut the potatoes into slices about 1/2 cm thick. Cut the leek diagonally into 1/2 cm wide rings.
- Layer the potatoes like tiles on the bottom of the pan. Pour some béchamel sauce on top, then distribute the minced meat on top. Pour in the rest of the bechamel sauce. Then put the tomato pieces with their juice on top and place the leek rings on top like tiles. Sprinkle with cheese.
- Bake the casserole at 200 degrees for about 40 minutes.
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