Potato casserole with minced meat and leek

Ingredients for 4 servings:

• 750 g potatoes
• 4 stalk(s) leeks
• 2 onions
• 2 cloves garlic
• 2 tbsp oil
• 400 g minced meat, mixed
• 300 g sour cream
• salt and pepper
• 50 g Gouda, grated
• butter flakes
• Cayenne pepper
• 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Boil the potatoes, well covered, in salted water for 20-25 minutes, drain, then peel and slice. Trim the leek, slice it, and blanch it in boiling salted water. Dice the two onions and the garlic cloves and sauté in oil until translucent. Brown the minced meat in it and mash it well. Season with salt, pepper, and cayenne pepper. Mix the sour cream with the parsley, salt, and pepper. Grease an ovenproof dish and add half of the potato slices and the leek rings. Add salt, half of the cream, and then the minced meat mixture. Add the remaining potato slices and the remaining leek, salt, and top with the remaining cream. Sprinkle with grated cheese and scatter with butter. Bake in a preheated oven at 180°C for about 30 minutes until golden brown.