Autumn casserole

Ingredients for 2 servings:

• 400 g potato(s), waxy
• 1 large leek(s)
• 1 chili pepper(s), mild
• 1 small onion(s)
• 4 large mushrooms (stone mushrooms)
• 300 g minced beef
• 50 g raw ham, diced
• 2 spring onions
• 50 g butter
• 3 tbsp, heaped flour
• ⅛ liter milk
• 2 tbsp cream cheese spread
• 100 g Emmental cheese, grated
• salt and pepper
• Broth, granulated
• nutmeg
• marjoram
• 1 tbsp ajvar
• 1 large garlic clove(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with potatoes and leeks

Wash the potatoes and boil them in salted water for about 30 minutes, depending on their size. Peel the potatoes, let them steam off a little, then cut into bite-sized cubes. Preheat the oven to 180°C fan/convection oven. Trim the leek, wash thoroughly, and slice. Trim and finely dice the onion and garlic. Quarter the mushrooms and finely slice the spring onion. Then fry the onion, garlic, mushrooms, and spring onion in the oil with the minced meat and diced ham and sauté briefly. Stir in the ajvar and fry briefly. Season everything with salt, pepper, and granulated stock. Melt the butter in a saucepan, make a roux with the flour, and gradually add the milk, stirring constantly. Stir in the processed cheese and let the sauce bubble briefly, then stir in 2/3 of the cheese and season to taste with salt, pepper, marjoram, and nutmeg. Arrange the potatoes, leeks, and ground beef mixture in a greased casserole dish. Pour the béchamel sauce over the top and scatter the remaining cheese over the top. Bake the casserole on the middle rack of the preheated oven for 25 to 30 minutes.