Beetroot, potato and minced meat gratin

Ingredients for 4 servings:

• 1 onion(s) or shallot
• 2 tbsp oil
• 500 g minced beef
• salt and pepper
• Wok seasoning
• 600 g jacket potatoes from the previous day
• 500 g beetroot, pre-cooked, vacuum-packed
• 250 g cream cheese
• 150 ml milk
• 2 eggs size L
• Nutmeg, freshly grated
• 3 tbsp, heaped herb mix (8-herb, frozen)
• 150 g Gouda, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Peel and finely dice the onion. Heat 1 tablespoon of oil in a pan and fry the minced meat until crumbly. While cooking, add the finely diced onions and season with salt, pepper, and stir-fry seasoning. Peel and slice the potatoes, and slice the beetroot (it’s best to do this with disposable gloves because it stains). Whisk the cream cheese, milk, and eggs together, seasoning with salt, pepper, and nutmeg. Add 3 tablespoons of 8-herb seasoning and a handful of grated Gouda cheese and mix. Grease a baking dish with 1 tablespoon of oil (to prevent sticking). Alternate the potato slices, minced meat, and beetroot slices in the dish. Pour the cream cheese and egg mixture over the slices in between. Finally, sprinkle the remaining grated Gouda cheese over the top and bake in a preheated oven (200°C for electric ovens, 180°C for fan ovens) for approximately 45-60 minutes (depending on the oven). Serve with a fresh salad or some bread or baguette.