Potato Casserole À La Evi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 25 medium potato (s), waxy
- 1 kg minced meat, mixed
- 400 g cheese, rated (Emmentaler or other spicy cheese)
- 100 g parmesan, freshly rated
- 500 g beefsteak tomato (s)
- 3 onion (s)
- 2 cups sour cream
- 3 clove (s) garlic
- some butter to grease the baking dish
- Broth, grains
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into slices approx. 0.5 cm thick and pre-cook in salted water for 10 minutes, then drain and set aside.
- In the meantime, peel and dice the onions. Sear the minced meat with the onion cubes and season very spicy with salt, pepper and granulated broth. Fry until the ground beef is brown and crumbly. Squeeze the garlic. It is important that the minced meat is very heavily seasoned, as it should later give the taste to the casserole.
- Mix the sour cream with a little water until smooth. Cut the tomatoes into thick slices.
- Grease a baking dish and layer the ingredients in the following order:
- - potatoes
- - minced meat
- - Tomatoes
- - Emmentaler
- - potatoes
- - sour cream
- Cover the casserole dish in the cold oven and set it to 175 ° C (top / bottom heat). Let the casserole cook for 1 ½ hours. After an hour, uncover the casserole, sprinkle with the grated Parmesan and bake open to the end.
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