Minced meat, feta and potato casserole

Ingredients for 3 servings:

• 750 g potatoes, mainly waxy, weighed with skin
• 300 g minced meat, mixed
• 3 tsp, leveled salt
• 1 tsp vegetable broth
• 100 ml Cremefine or cream
• 2 tbsp, heaped cream cheese
• 200 g sour cream
• 200 g feta cheese
• 200 ml water
• pepper
• Thyme, shredded
• some marjoram, shredded
• 1 pinch(s) rosemary (rosemary powder)
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

very tasty even without garlic, onions or spice mixtures

Boil the potatoes for 20-30 minutes, depending on their size, with 2 teaspoons of salt, then cool in cold water. Peel the potatoes, slice them, and arrange them in a baking dish. Brown the minced meat with 1 teaspoon of salt and olive oil. Deglaze with the water and stir in the vegetable stock. Stir in the cream, cream cheese, and sour cream. Add a little more water if necessary until the sauce is creamy. Season the sauce generously with pepper and thyme, a little marjoram, and rosemary. Bring to a boil briefly, season to taste, and add more salt if necessary, but carefully, as the feta in brine is extra salty. Spread the sauce over the potato slices. Crumble the feta and spread it evenly. Place in an oven (not necessarily preheated) at 180°C fan/convection oven or 200°C top/bottom heat for about 15 minutes, until the casserole is the desired shade of brown.