Potato casserole à la Evi

Ingredients for 6 servings:

• 25 m.-sized potatoes, waxy
• 1 kg minced meat, mixed
• 400 g cheese, grated (Emmental or other spicy cheese)
• 100 g Parmesan, freshly grated
• 500 g beefsteak tomatoes
• 3 onions
• 2 cups sour cream
• 3 garlic cloves
• some butter, for greasing the casserole dish
• Broth, granulated
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

to prepare well

Peel the potatoes, cut into 0.5 cm thick slices and boil in salted water for 10 minutes, then drain and set aside. In the meantime, peel and dice the onions. Brown the minced meat with the diced onions and season well with salt, pepper and granulated stock. Fry until browned and crumbly. Press in the garlic. It is important that the minced meat is very well seasoned, as it will later impart its flavor to the casserole. Mix the sour cream with a little water until smooth. Cut the tomatoes into thick slices. Grease a casserole dish and layer the ingredients in the following order: – potatoes – minced meat – tomatoes – Emmental cheese – potatoes – sour cream. Cover the casserole dish and place it in a cold oven and preheat it to 175°C (top/bottom heat). Let the casserole cook for 1 1/2 hours. After one hour, uncover the casserole, sprinkle with grated Parmesan cheese and finish baking uncovered.