Summary

Ingredients

• 1 ½ kg potato (s)
• 3 leeks
• 1 kg minced meat, mixed
• 2 tablespoon tomato paste
• 1 teaspoon mustard, medium hot
• 1 teaspoon caraway powder
• a bit salt
• some pepper
• 250 ml water
• 1 cup sour cream
• 1 cup sour cream, or 250 ml milk
• possibly vegetable stock, instant
• 2 tablespoon olive oil
• some parsley
• 1 medium onion (s)
• 1 bag cheese (Emmentaler), grated or freshly sliced

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Instructions

1. Peel the potatoes and cut into approx. 1 mm thin slices with a vegetable slicer. Clean the leek, cut lengthways to the middle and then wash thoroughly. Cut into 1 cm wide slices. Drain.
2. Heat the pan, add 1 tablespoon of olive oil and fry the leek while turning, add 2 tablespoons of hot water. Then, stirring gently, salt and pepper and add 1 teaspoon of caraway seeds. Put on a plate.
3. Chop the onion and sauté in 1 tablespoon of olive oil and the rest that is still in the pan until translucent, add the minced meat and fry with a wooden spoon until it is no longer raw. Add 1 teaspoon salt and 1 teaspoon pepper. If necessary, add 1 teaspoon vegetable stock. When the meat is crumbly, stir in 2 tablespoons of tomato paste and 1 teaspoon of mustard and fry briefly. Take off the stove. Stir in the leek and sour cream.
4. Preheat the oven to 200 degrees top and bottom heat,
5. Heat 250 ml of water in a saucepan and stir in the sour cream with the whisk. Add the potato slices, 1 teaspoon salt and 1 teaspoon pepper and simmer at a very low temperature, turning and stirring gently, until the sauce is slightly thick / creamy, the potatoes should then be good too. Remove from heat, stir in finely chopped parsley.
6. Put half of the potatoes with sauce in a large baking dish so that the bottom is covered. Spread the minced meat mixture on top, spread the remaining potatoes with sauce on top. Sprinkle with the Emmentaler.
7. Let it turn golden brown in the middle of the oven. Depending on the oven, this takes about 25 minutes.