Potato and leek casserole with caraway

Ingredients for 4 servings:

• 750 g potatoes
• 500 g minced beef
• 1 onion(s), chopped
• 2 clove(s) garlic, squeezed
• 2 stalk(s) leeks
• 1 cup sour cream
• ½ tbsp caraway seeds, more if needed
• 1 tsp sambal oelek
• 1 gr. can/n tomatoes, whole (850 g)
• 200 g cheese, grated
• 1 egg(s)

Instructions

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

Boil the potatoes, peel them, and slice them (you can also use cold leftover potatoes). Sauté them with a little oil, onion, and garlic. Add the minced meat and fry until crumbly. Add the tomatoes and season with salt, pepper, and sambal oelek, then let it cook. Trim the leeks, cut them into rings, and blanch them briefly in boiling salted water. Add a little salt and pepper to the sour cream and mix it with the caraway seeds (I like to use more than 1/2 tablespoon, but not everyone likes it). Mix 2/3 of this mixture with the potato slices, then mix the rest with the blanched leeks. Place half of the potatoes in a baking dish, then half of the leeks, then half of the minced meat, and repeat. Whisk the grated cheese with the egg (if it’s too thick, feel free to add a splash of milk) and pour it over the casserole. Bake in a hot oven at 180 – 200 °C top/bottom heat for about 45 minutes until the cheese has turned a nice golden brown.