Mince Casserole with Leek Crust

Summary

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

1. Cook the waxy potatoes with their skins in salted water over medium-high heat for 15-20 minutes until tender. Halve the leeks lengthwise and blanch in boiling salted water for 3-5 minutes, then rinse and drain.
2. For the béchamel sauce: Melt the butter in a saucepan over medium heat. Dust the flour over it and cook for 1-2 minutes, stirring constantly. Pour in the milk and cream gradually, stirring continuously, and simmer for 10-15 minutes until thickened. Season with salt to taste.
3. Peel and slice the cooked potatoes. Peel and finely dice the onion and sauté in oil over medium heat for 2-3 minutes until softened. Mix the minced beef with the breadcrumbs and add to the onions. Sear over medium-high heat for 5-7 minutes, stirring frequently, until browned. Remove from heat and fold in roughly half of the chunky tomatoes.
4. Grease a baking dish. Cut the potatoes into slices about 1/2 cm thick. Cut the leeks diagonally into 1/2 cm wide rings.
5. Layer the potato slices like tiles on the bottom of the baking dish. Pour some of the béchamel sauce over the potatoes, then distribute the minced beef mixture on top. Pour the remaining béchamel sauce over the meat. Add the remaining tomato pieces with their juice on top, then place the leek rings on top like tiles. Sprinkle with the grated Gouda cheese.
6. Bake at 200°C (392°F) for 35-40 minutes until the top is golden and the casserole is heated through.