Potato Ground Meat Casserole with Morels
A potato and ground meat casserole with fresh morel mushrooms featuring root vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 1 Garlic clove
- olive oil
- 500 g mixed ground meat
- 500 g tomatoes
- 2 tbsp Tomato paste
- 2 tbsp freshly chopped basil
- Salt
- Pepper (from the grinder)
- 800 g mostly firm potatoes
- 200 g morel mushrooms
- 100 g crème fraîche
- 75 g grated sliced cheese (e.g., Raschera)
- basil for garnish
Instructions
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1.
Peel and finely dice the onion and garlic. Sauté in 1-2 tbsp hot oil until translucent. Add the ground meat and cook until crumbly. Wash the tomatoes, cut off stems, slice one tomato and chop the rest into pieces. Stir in the tomato paste with the meat, then add the tomato pieces. Pour a little water and simmer for about 20 minutes until thickened, stirring occasionally and adding more water if needed. Remove from heat, add basil, salt, and pepper to taste.
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2.
Preheat the oven to 180°C (350°F) with fan and top heating. Lightly oil a baking dish.
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3.
Peel the potatoes and slice into 2-3 mm thin rounds or shave them. Layer about half of the potato slices in the baking dish. Spread half of the meat sauce over them, then add another layer of potatoes. Pour the remaining sauce on top and cover with the rest of the potatoes. Season each potato layer lightly with salt and pepper. Top with tomato slices, spread crème fraîche over them, season again, and scatter the morel mushrooms (whole or cut depending on size). Sprinkle grated cheese over everything. Bake in the oven for about 50 minutes until golden brown.
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4.
Serve garnished with basil.
