Potato and leek casserole with minced meat

Ingredients for 4 servings:

• 6 waxy potatoes
• 1 leek(s)
• 500 g minced meat, mixed
• 1 onion(s)
• 2 garlic cloves
• e.g. salt and pepper
• 200 g béchamel sauce, bought or homemade
• 1 pack of cheese, grated
• some oil
• 1 cup of cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 25 minutes

Preheat the oven to 180°C fan/convection oven. Brush the bottom of the casserole dish with a little béchamel sauce. Wash the potatoes and leek. Cut both into thin slices. Dice the onion and garlic and sauté briefly in a pan with oil. Add the minced meat. Season with salt and pepper and fry until crumbly. Cover the bottom of the casserole dish with potato slices. Spread a layer of leek and half of the minced meat mixture over the top. Then spread a little more béchamel sauce and layer the potatoes, leek, and minced meat on top. Bring the cream to a boil briefly in a small saucepan and mix with the remaining béchamel sauce. Pour this sauce over the casserole and sprinkle everything with the cheese. Cover the casserole with aluminum foil. Bake in the preheated oven on the middle rack for about an hour, until the potatoes are tender (I always pierce the mixture with a fork to check). Remove the aluminum foil about 5 minutes before serving so that the cheese gets some more color.