Jacket potato gratin with minced meat

Ingredients for 4 servings:

• 4 large jacket potatoes, sliced ​​(really large ones, even from the day before)
• 500 g minced meat, mixed
• some olive oil
• 1 onion(s), diced
• 2 clove(s) garlic, squeezed
• 150 ml BBQ sauce
• 250 ml tomatoes, pureed
• e.g. salt and pepper
• e.g. oregano
• n. B. Herbs, Italian
• 200 g grated cheese, e.g. Gouda
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Brown the minced meat in oil until crumbly, then add the onion and garlic. Stir in the tomato puree and BBQ sauce and bring to a boil briefly. Season to taste. Butter a baking dish and line it with potato slices. Top with half of the minced meat sauce, then more potato slices and the rest of the sauce. If desired, add a little salt and pepper. Bake in the oven at 175°C (convection oven) for about 20 minutes, then sprinkle with cheese and bake for another 15 minutes. We like to serve it with salad.