Description
This hearty potato minced meat casserole is a comforting dish that combines layers of tender potatoes, savory ground beef, and creamy béchamel sauce. It’s a family favorite that brings warmth and satisfaction to the table.
Ingredients
Scale
- 1.2 kg potatoes (waxy)
- 200 g cheese (grated)
- 500 g ground beef
- 2 tablespoons oil
- 1 onion
- 2 cloves garlic
- 3 tablespoons tomato paste
- 200 ml vegetable broth
- 2 tablespoons butter
- 1 tablespoon flour
- 300 g cream
- 300 ml milk
- Salt
- Pepper
- Sweet paprika
- Nutmeg
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into about 5 mm thick slices. Place them in cold water to remove the starch for about 10 minutes.
- Pre-cook the potatoes: Bring a pot of salted water to a boil and cook the potato slices for about 5 minutes until they are slightly soft but still firm. Avoid overcooking to prevent them from falling apart.
- Prepare the minced meat: Dice the onion and finely chop the garlic. Heat 2 tablespoons of oil in a pan and brown the ground beef over medium heat for about 5 minutes. Add the onion and garlic and sauté for another 3-4 minutes until the onion is translucent.
- Season the minced meat: Stir in 3 tablespoons of tomato paste and briefly fry it. Deglaze the mixture with 200 ml of vegetable broth and season with salt, pepper, and sweet paprika. Let it simmer on low heat for about 5 minutes.
- Prepare the béchamel sauce: In a separate pot, melt 2 tablespoons of butter and stir in 1 tablespoon of flour. Roast the flour for about 1 minute until it is lightly golden. Gradually pour in 300 ml of milk and 300 g of cream while stirring constantly to avoid lumps. Let the sauce simmer for about 3 minutes until it thickens. Season with salt, pepper, nutmeg, and paprika.
- Layer the casserole: Take a baking dish and start with a layer of potatoes, followed by a layer of minced meat and a layer of béchamel sauce. Repeat this process until all ingredients are used up, finishing with a layer of béchamel sauce.
- Add cheese: Sprinkle 200 g of grated cheese evenly over the top layer of béchamel sauce.
- Bake: Preheat the oven to 180°C (top/bottom heat) and bake the casserole for 25-30 minutes until the top layer is golden brown and crispy. Keep an eye on it to prevent the cheese from burning.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Avoid overcooking the potatoes to maintain their structure. Use a deep baking dish for enough layering space, and consider experimenting with different cheese varieties for a unique flavor.