Mince Feta Potato Casserole

Summary

Ingredients

• 750 g potato (s), mainly waxy, weihed with the skin on
• 300 g minced meat, mixed
• 3 teaspoons, leveled salt
• 1 teaspoon vegetable stock
• 100 ml cremefine or cream
• 2 tablespoon, heaped cream cheese
• 200 g sour cream
• 200 g feta cheese
• 200 ml water
• pepper
• Thyme, rubbed
• some marjoram, rubbed
• 1 pinch (s) rosemary (rosemary powder)
• olive oil

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Instructions

1. Pre-cook the potatoes for 20-30 minutes with 2 teaspoons of salt, depending on their size, and cool in cold water. Peel the potatoes, cut them into slices and spread them in a baking dish.
2. Brown the minced meat with 1 teaspoon of salt and olive oil. Deglaze with the water and stir in the vegetable stock. Stir in the cremefine or cream, cream cheese and sour cream. Possibly add a little more water until the sauce is thick. Season the sauce generously with pepper and thyme, a little marjoram and rosemary. Bring it to the boil briefly, season to taste and add salt if necessary, but be careful, as the feta in brine is also salty.
3. Spread the sauce over the potato slices. Crumble the feta and distribute it evenly.
4. Place in the oven, which is not necessarily preheated, for approx. 15 minutes at 180 ° C convection or 200 ° C top / bottom heat, until the casserole has the desired brown color.