Potato Casserole with Ground Meat

Ingredients

• 500 g waxy potatoes
• Salad
• 400 g leeks
• 1 onion
• 1 Garlic clove
• 350 g mixed ground meat
• 1 tbsp plant oil
• 1 tbsp ajvar
• Pepper
• 1 tsp dried rosemary
• 1 tbsp lactose‑free butter
• 1 tbsp flour
• 400 ml lactose‑free milk (or soy milk)
• 100 g grated lactose‑free cheese (e.g., Emmental)
• nutmeg
• lactose‑free butter (for greasing the dish)

Instructions

1. 1.

   Wash potatoes and boil in salted water for 15–20 minutes. Drain, let steam dry, peel, and cut into bite‑sized pieces.

2. 2.

   Preheat oven to 180 °C fan.

3. 3.

   Clean leeks, wash thoroughly, and slice into 1 cm thick rounds. Peel onion and garlic, finely dice, then brown with ground meat in a pot using plant oil until crumbly. Stir in Ajvar and cook briefly. Season with salt, pepper, and rosemary.

4. 4.

   Melt butter in a small saucepan. Sprinkle flour over it, whisk constantly, and gradually add milk while stirring. Bring to a boil, then fold in 2/3 of the cheese. Season with salt, pepper, and nutmeg.

5. 5.

   Arrange potatoes, leeks, and ground meat in a greased casserole dish. Pour béchamel sauce over them and sprinkle remaining cheese on top. Bake in preheated oven for 25–30 minutes.