Potato – Leek – Mince Casserole

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 leeks
  • 2 cloves garlic),
  • 500 g potato (s)
  • 2 tablespoon clarified butter
  • 500 g minced meat, mixed
  • 150 g sour cream
  • 150 g crème fraîche
  • salt and pepper
  • 200 g cheese (rated Gouda or Emmentaler)
  • nutmeg
  • thyme
Potato – Leek – Mince Casserole
Potato – Leek – Mince Casserole

Instructions

  1. Clean the leek, cut into slices, wash well and drain. Skin the garlic and chop very finely. Peel, wash and cut the potatoes into very fine slices. Heat the clarified butter in a large pan and fry the potatoes until golden brown, turning them constantly. Season with salt, pepper and 1/3 of the garlic and place in a greased baking dish.
  2. Fry the leek and again 1/3 of the garlic in the same pan, season with salt and pepper and a little grated nutmeg. Take out and distribute on the potatoes lying in the baking dish.
  3. Put the minced meat in the same pan, add the last third of garlic, a little salt and pepper and thyme and fry in it until crumbly. Mix in the sour cream and creme fraiche over low heat. Now distribute the mince on the leek.
  4. Pour the grated cheese over it and bake the casserole at 200 degrees in the oven (convection 180 degrees) for about 25-30 minutes.

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