Summary

Ingredients

• 1 kg potato (s), waxy
• 1 large onion (s)
• 1 leek, medium-sized
• 800 g minced meat, mixed
• 2 cloves garlic)
• 1 teaspoon thyme, dried
• 100 ml cream
• 100 ml milk
• 2 egg (s)
• 4 tomato (s)
• 200 g sheep cheese (no feta)
• salt and pepper
• oil

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Instructions

1. Cook the potatoes with a little salt for about 15 minutes. Peel and cut into slices. Put in a lightly greased baking dish.
2. Fry the mince in hot oil until crumbly and season with salt, pepper and thyme. Fry the chopped garlic, the onion cut into cubes and the leek cut into rings for about 3 minutes. Put on top of the potatoes.
3. Cut the tomatoes into slices, place on the mince and crumble the sheep`s cheese (feta has too little taste for this casserole) over it.
4. Whisk the eggs with cream (it gets a little lower in calories with sour cream), milk, 1 teaspoon salt and plenty of pepper. Pour everything over the casserole.
5. Bake in the preheated oven, middle bar at 200 ° C for approx. 40 minutes.
6. This casserole was created because my friend really, really likes to eat Knaggi and I don`t find it tasty at all. It goes even more towards the bag if you leave out the tomatoes. I always cook the potatoes the day before, then the next day I only need 30 minutes until the casserole is in the oven. So it doesn`t take that much longer and my friend thought it was just as delicious.