Summary

Ingredients

• 800 g potato (s), waxy
• 400 g turkey breast fillet (s), chicken fillet also possible
• 1 large onion (s), diced
• 2 tablespoons oil
• 1 tablespoon parsley, chopped
• 1 tablespoon paprika powder
• 2 tablespoon tomato paste
• 2 clove (s) garlic, chopped
• 100 ml chicken stock (cubes)
• 200 g corn, frozen oods or can
• salt and pepper
• 1 cup crème fraîche
• 0.5 ½ cup sour cream
• 2 egg (s)
• some butter for the pan

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Instructions

1. Do not boil the potatoes too soft, peel and cut into slices.
2. Lightly roast the onion cubes in oil, add the chopped meat and roast for a few minutes. Season well with salt, pepper, garlic, parsley, paprika powder and tomato paste, pour on the soup (beef or vegetable soup is also possible) - it shouldn`t get too runny - add the corn and let it steep for a moment. Season again if necessary.
3. Put a layer of potato slices in a greased, larger casserole dish (the mixture should not be layered too high, otherwise it could remain too liquid in the middle) and lightly salt. Spread the meat mixture over it and finish with the second half of the potato slices.
4. Beat the sour cream with creme fraiche and eggs and pour evenly over the casserole.
5. Bake in the oven for about 40 minutes at 185 ° or 160 ° hot air. Serve with (green) salad.