Betti's juicy potato – tomato – minced meat casserole

Ingredients for 8 servings:

• 2 kg potatoes
• salt water
• 1 ½ kg minced meat, mixed
• 750 g tomatoes, pureed
• 400 g crème fraîche
• 200 g cheese, grated
• 4 m.-sized tomatoes
• 4 tbsp olive oil
• 2 m.-sized onion(s)
• 4 cloves garlic
• 2 tbsp herbs de Provence
• Cayenne pepper
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

topped with crème fraîche and cheese

Peel and wash the potatoes, and cut into fairly thin slices. Boil in salted water for about 10-15 minutes. Drain and arrange in a casserole dish. Peel and finely chop the onions. Crush the garlic. Heat the olive oil in a pan and sauté the chopped onions and garlic. Add the minced meat and fry. Deglaze with the passata. Add salt, cayenne pepper, and Provençal herbs and simmer for about 10 minutes. Pour the mince sauce over the potatoes and smooth the surface. Wash the tomatoes, cut them into thin slices, and layer them on top of the tomato sauce. Spread the crème fraîche on top and sprinkle with the grated cheese. Bake the casserole in a preheated oven at 200°C for about 50-60 minutes. Cover with baking paper after 40 minutes, if necessary.