Minced meat, leek and potato casserole

Ingredients for 6 servings:

• 1 kg minced meat, mixed, reduced fat
• 1 kg potatoes, mainly waxy
• 500 g leek
• 1 onion(s)
• 3 cloves garlic
• 200 g herb cream cheese, light
• 250 ml Cremefine for cooking, 7%
• 3 eggs
• 1 tbsp olive oil
• 5 slice(s) cheese (Maasdam gourmet slices), light
• 1 tbsp, heaped vegetable stock, granulated
• salt and pepper
• Spice mix (Maggi fine seasoning No. 1 and 6)
• Dried herbs of your choice
• nutmeg

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

low-calorie

Peel and wash the potatoes, and cut into approximately 5 mm thick slices. Place them in a pot, fill with water until the potatoes are covered, and add the vegetable stock. Don’t cook the potatoes all the way through. Drain them and place them in a baking dish, preferably one with a non-stick coating. This saves you having to grease them. Trim the leeks, cut them into rings, and wash them. I used frozen ones. Briefly rinse them with cold water. Preheat the oven to 180°C. Peel and dice the onion and garlic. Heat olive oil in a non-stick pan. Fry the onion and mince until the meat liquid has evaporated. Add the leek and garlic, season with Maggi fine seasoning, herbs, salt, and pepper to taste. Fry everything well until there is no more liquid. Spread over the potatoes. Mix the Cremefine, cream cheese, and eggs together well and season with pepper and nutmeg. Then spread over the minced meat. Top with the Maasdam slices. Now place in the oven for about 30-35 minutes, or until the cheese is golden brown. Calories are per 100g.