John Myers
Potato and Leek Casserole with Minced Meat
The perfect potato and leek casserole with minced meat recipe with a picture and simple step-by-step instructions.
- 10 Potato
- 2 Onion
- 600 g Mixed minced meat
- Salt and pepper, black
- 1 small pinch Chilli from the mill
- 2 Pressed jacket potatoes
- 6 tbsp Cream
- 1 Egg
- 2 Poles Leek
- Fat for the shape
- 5 tbsp Cream
- 100 g Grated Gouda
- Peel the potatoes, cut into slices (1/2 cm.), Wash, season with salt and cook almost ready. Also cut the onion into slices (1/2 cm). Then drain the potato and set aside. Clean the leek, cut into rings and boil briefly, also set aside.
- Mix the minced meat with the spices, the pureed jacket potato, the cream and the egg and knead into a dough. The dough should be loose.
- Grease the baking dish and line it with half of the potato and half of the onion slices. Season with salt and pepper. Spread the minced meat and leek over it and cover with the remaining onions and potatoes. Season and spread the cream on top. Tax with half of the cheese and cover with aluminum foil.
- Bake the form in the preheated oven (middle rack) for approx. 45 minutes at 225. Then remove the aluminum foil and spread the rest of the cheese over it. Now gratinate the pan again for approx. 20 minutes. Serve ready and in the form.
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