Baked potato casserole with schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels
• 1 tbsp oil (garlic oil)
• 1 tbsp oil (lemon oil)
• 1 onion(s), very finely chopped
• 1 tbsp instant broth
• 1 tbsp seasoning mix (steak seasoning)
• 5 tbsp red wine
• 1 kg potatoes
• 250 g mushrooms, fresh
• 2 eggs
• 100g Gorgonzola
• 200 g sour cream
• 100 g whipped cream
• broth, instant
• Harissa
• 125 g cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the meat into thin strips, mix with the next 6 ingredients, and let marinate for 1 hour. Preheat oven to 180°C (350°F). Peel the potatoes, then grate them in cold water and drain well. Slice the mushrooms. Finely dice the Gorgonzola and toss with the remaining ingredients, without the grated cheese. Place half of the potatoes in an ungreased casserole dish, season lightly, then layer half of the meat and half of the mushrooms, season again, and sprinkle with some grated cheese. Repeat this process, but sprinkle with the remaining cheese. Pour the egg cream over the casserole and bake for about 45 minutes, covering with foil after about 25 minutes. Serve with a green salad or tomato salad.