Potato Casserole with Vegetables and Meat Fritters

Summary

Ingredients

• 700 g potato (s)
• 3 carrot (s)
• 2 leeks
• salt and pepper
• Chilli powder
• 2 spring onion (s)
• 500 g minced meat, mixed
• 2 egg (s)
• 4 tablespoon breadcrumbs
• 150 g crème fraîche, with herbs
• 200 ml broth
• 200 g processed cheese
• 3 egg yolks
• Cheese, grated
• nutmeg

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Instructions

1. Wash the potatoes and cook them until soft without peeling them, then peel them and cut them into slices.
2. Peel and dice the carrots. Clean the leek and cut into rings. Cook the carrots in boiling salted water for 5 minutes. After 3 minutes add the leek. Drain everything and put it off.
3. In the meantime, cut the spring onions into small pieces. Mix well the minced meat, eggs, a little salt, pepper, chilli and breadcrumbs, shape into small balls and fry.
4. Bring the crème fraîche and stock to the boil. Melt the processed cheese in it. Remove the saucepan from the plate and stir in the egg yolks. Then season the sauce with salt, pepper and nutmeg.
5. Preheat the oven to 200 ° C.
6. Layer the potatoes in a baking dish. Spread the vegetables on the potatoes. Pour the sauce over it and place the meat cake on top. Sprinkle some grated cheese on top and bake in the oven for 30 minutes.