Minced Meat – Sheep Cheese Gratin
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 700 g potato (s), (mainly waxy)
- 300 g minced meat, (mixed or just beef)
- 2 onions)
- 2 cloves garlic)
- 1 teaspoon vegetable stock, (instant)
- 1 cup sour cream
- 0.5 ½ cup Cremefine
- salt and pepper
- 1 tablespoon thyme, (rubbed)
- olive oil
- 1 package feta cheese (feta cheese)
Print Recipe
Pin Recipe Instructions
- Sear the minced meat in a high pan (with a lid). Peel and dice onions, add and sauté until translucent.
- Meanwhile, peel, wash, halve and cut the potatoes into thin strips. Preheat the oven to 180 ° convection (or 200 ° without convection).
- When the meat is seared, add about 1/8 l of water and the stock. Add the sour cream and creme fine and stir well. Peel the garlic, cut into small pieces and add to the pan.
- Now add the potatoes and a lot of pepper, salt and thyme (leave a little thyme). The potatoes should be just barely covered - if not, carefully add a little more water.
- Let everything simmer for about 5 minutes over medium heat with the lid closed.
- Put a little olive oil in a baking dish and spread it on the bottom and edge with kitchen paper. Pour the contents of the pan into the casserole dish and smooth it out so that no pieces of potato peek out. Now crumble the feta on top (little tip: since that is a mess, put on disposable gloves). Scatter the rest of the thyme on top.
- Put it in the oven for 20-25 minutes.
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