Potato and Ground Meat Casserole
This potato and ground meat casserole is a recipe with fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g Potatoes
- 2 leeks
- 1 onion
- 1 tbsp butter
- 700 g mixed ground meat
- 3 tbsp breadcrumbs
- Salt
- pepper (ground)
- 500 g diced tomatoes
- 2 tbsp butter
- 2 tbsp flour
- 250 ml milk
- 300 g whipping cream
- Salt
- pepper (ground)
- nutmeg
- 100 g Gruyère cheese
Instructions
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1.
Peel, wash and boil potatoes in salted water for about 25 minutes, then drain and let steam dry. Clean leeks, wash and blanch the white and light green parts in boiling salted water for 2-3 minutes, remove, shock in cold water and drain.
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2.
For the béchamel sauce melt butter in a small pot, stir in flour and cook until lightly browned. Gradually whisk in milk and cream, bring to a boil and simmer gently for about 15 minutes, seasoning with salt, pepper and nutmeg.
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3.
Peel and finely dice the onion. Brown ground meat in hot butter in a pan, add onion and sauté briefly. Stir in breadcrumbs and season with salt and pepper, remove from heat and fold in half of the tomato pieces.
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4.
Slice potatoes into about 0.5 cm thick rounds. Cut leeks diagonally into 0.5 cm wide rings.
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5.
Layer sliced potatoes on the bottom of a greased baking dish. Add a spoonful of béchamel sauce, then spread the meat mixture over it. Pour remaining béchamel sauce, top with remaining tomato pieces and their juice, distribute leek rings over everything, sprinkle cheese on top and bake in a preheated oven at 200°C (middle rack) for about 35 minutes until golden brown.
