Meatballs – potato casserole

Ingredients for 4 servings:

• 500 g potatoes, small
• 1 onion(s)
• 500 g minced meat, mixed
• 1 tsp tomato paste
• 1 tsp mustard
• 5 eggs
• 40 g breadcrumbs
• 3 tbsp oil
• 300 g cherry tomatoes
• 200 g whipped cream
• 75 g crème fraîche
• 100 g cheese (Gouda), grated
• Salt and pepper, coarse
• some chives, cut into rolls
• nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Wash the potatoes and boil in water for about 20 minutes. Peel and finely grate the onion. Knead the minced meat, tomato paste, mustard, 1 egg, onion, and breadcrumbs. Season with salt and pepper. Form the mixture into small balls. Heat oil in a pan. Fry the meatballs in two batches for about 5 minutes. Drain the potatoes, rinse in cold water, and peel them. Wash and slice the tomatoes. Whisk together the cream, crème fraîche, and 4 eggs. Season with salt and nutmeg. Layer the potatoes, tomatoes, and meatballs in a baking dish. Pour over the egg mixture. Bake in a hot oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for about 30 minutes. Sprinkle with cheese and bake for about 10 minutes. Sprinkle with chives and serve.