Colorful potato pan

Ingredients for 3 servings:

• 300 g pork mince
• 1 egg(s)
• 1 tbsp mustard
• 1 tsp yogurt
• 1 garlic clove(s)
• salt and pepper
• 1 eggplant(s)
• 1 zucchini
• 2 bell peppers, red
• 650 g potatoes, small
• 1 bunch of thyme
• 7 tbsp clarified butter
• 150g Gorgonzola

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Mix the minced meat, egg, mustard, yogurt, garlic, and pepper together and form 30 small dumplings (best with 2 teaspoons). Fry them in clarified butter and let them drain on kitchen paper. Dice the eggplant and zucchini and season with salt. Dice the bell pepper. Brush, wash, and halve the small potatoes. Pick the thyme leaves. Fry the potatoes in 4 tablespoons of heated clarified butter for 15 minutes, season with salt and pepper, and remove. Sear the diced vegetables in 2 tablespoons of clarified butter and season with pepper. Mix the potatoes, minced meat dumplings, diced vegetables, and thyme. Crumble the Gorgonzola over the meat and bake in a preheated oven at 220°C (top/bottom heat) for 7-10 minutes. The cheese should melt and perhaps develop a light brown crust. With a starter and dessert, this dish serves 5 people.