Meatloaf on potato gratin

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 roll
• 1 egg(s)
• 200 ml sweet cream
• salt and pepper
• ½ tsp mustard
• nutmeg
• 200 g feta cheese or Gouda
• 1 kg potatoes, thinly sliced
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the bread roll, then squeeze out excess moisture and knead it with the minced meat and egg. Season the meat dough with salt, pepper, nutmeg, and mustard and shape it into an oblong loaf. Cut the cheese into thick blocks, place them in the meat dough, and then enclose them. Season the cream with pepper, salt, and nutmeg. Mix half of it with the potato slices. Grease an oblong baking dish and place the meat dough in the center. Layer the raw potato slices with the cream mixture around the meatloaf, optionally sprinkle with 1 teaspoon of Provençal herbs. Finally, pour the remaining cream over the potatoes. Bake in a preheated oven at 200°C (top/bottom heat) for about 60 minutes. Serve hot.