Summary

Ingredients

• 500 g jacket potato (s), sliced
• 2 onion (s), finely diced
• 250 g tomato sauce, with onions and arlic (finished product)
• 4 sprigs parsley, fresh, finely chopped
• 1 packet sheep`s cheese, crumbled
• 3 tomato (s), diced
• salt and pepper
• paprika powder, noble sweet
• Harissa, (careful, sharp)
• 1 clove (s) garlic, finely chopped
• 1 tablespoon olive oil

Print Recipe Pin Recipe

Instructions

1. Sauté the onions in olive oil until translucent, then sauté the tomatoes + garlic briefly.
2. Add the tomato sauce and season with pepper, salt and harissa. Bring to the boil briefly.
3. Place the potato slices and sauce in layers in a baking dish. The last layer should be sauce. Sprinkle parsley on top. Then spread the sheep`s cheese on top. Season again with pepper, salt and paprika.
4. Put the casserole in the preheated oven (middle rack) for about 1/4 hour at 200 degrees and bake it over the top. It`s ready when the sheep`s cheese has melted a little and is slightly golden.
5. Tip: The jacket potatoes from the previous day are best, as they are easier to cut than freshly cooked ones. The casserole is also a good idea for using leftovers.