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Potato casserole with gyros and vegetables

updated

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Ingredients for 4 servings:

  • 800 g potatoes
  • 500 g gyros meat
  • 400 g broccoli
  • 1 bunch of soup vegetables
  • 200 ml cream
  • 200 ml water
  • 2 tbsp tomato paste
  • 1 ¾ tsp vegetable stock powder or as per package instructions for 400 ml
  • 200 g Emmental cheese, grated
  • cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook peeled potatoes, broccoli, and vegetables for about 15 minutes until al dente. Chop potatoes and fry gyros. Mix cream with water, tomato paste, and vegetable stock powder. Deglaze gyros with the cream mixture. Add broccoli and vegetables. Simmer briefly and thicken with a little cornstarch. Mix everything well in a casserole dish. Fold in half of the cheese and sprinkle the other half over the cheese. Bake at 180°C (convection oven) for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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