Potato casserole with minced meat and vegetables

Ingredients for 3 servings:

• 750 g potato(s), waxy
• 2 stalk(s) Celery
• 2 stalk(s) leeks (thin stalks)
• 3 carrots
• 200 g minced meat
• 1 tbsp oregano, freeze-dried
• Salt and pepper, black, freshly ground
• 200 ml cream
• 1 egg(s)
• 100 g Emmental cheese, grated
• Nutmeg, grated
• some butter flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and boil them whole in salted water for about 20 minutes until almost tender. Remove them with a slotted spoon and allow the steam to evaporate. In the meantime, clean and slice the vegetables, then blanch them in the potato water for about 3-5 minutes. Refresh them in cold water and let them drain. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Season the minced meat with salt, pepper, and oregano. Mix the cream with the egg and cheese, then season well with salt, pepper, and nutmeg. Butter a baking dish. Slice the potatoes and arrange half of them in the baking dish like roof tiles. Layer the vegetables and minced meat on top, alternating them. Finish with a layer of potato slices. Pour the cream mixture over the casserole and place a few knobs of butter on top. Cook the casserole in the hot oven for about 30-35 minutes.