John Myers
Mince Potato Casserole
The perfect mince potato casserole recipe with a picture and simple step-by-step instructions.
- 300 g Mixed minced meat
- 800 g Fresh tomatoes
- 150 g Fresh onions
- Cloves of garlic to taste
- 100 ml Dry red wine or red grape juice
- 750 g Waxy potatoes
- Grated Parmesan
- 1 tsp Dried oregano
- 1 tbsp Basil
- Salt pepper
- 3 tbsp Extra virgin olive oil
- First we wash the tomatoes and rinse off the basil. Shake the basil well dry, dry the tomatoes.
- From the tomatoes we cut out the stem and the tomatoes into slices.
- Onions and garlic are now also stripped and finely diced.
- Now the oil comes into the pan and is heated, but not allowed to steam. Now add the onion and garlic cubes. Braise both until translucent.
- Now we add the minced meat and let it fry until it is crumbly and season it with salt, pepper and oregano.
- When the mince is crumbly and a little brown, we add the red wine or grape juice and let everything simmer for 10 minutes while stirring. Just before the end we add the finely chopped basil.
- In the meantime, we have preheated the oven to 200 ° C (circulating air 180 ° C).
- In the meantime we peel the potatoes and cut or grate them into fine slices.
- Now coat the baking dish with oil.
- Tomatoes, minced meat and potatoes (roof tile shape) are layered one after the other in the baking dish, always alternating. It ends with a layer of potatoes and tomatoes.
- Finally, season again with salt and pepper. Drizzle with a little olive oil and pour the freshly grated Parmesan on top.
- Put in the middle of the preheated oven and bake for approx. 50 minutes.
- I made the mistake of not adding enough cheese, so the cheese ran between the layers and the crust didn’t turn out as nice. It’ll be better next time.
- With a glass of red wine and enjoy your meal.
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