Potato and minced meat casserole

Ingredients for 6 servings:

• 1 ½ kg potatoes
• 1 vegetable onion(s)
• 1 kg minced meat, mixed
• 1 tbsp tomato paste
• 2 tbsp flour
• ¼ liter white wine
• ¼ liter of milk
• 200 g cream
• 100 g processed cheese
• 300 g leek
• 100 g cheese (Gouda), grated
• salt and pepper
• nutmeg
• Herbs for garnishing
• oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the potatoes in their jacket potatoes for about 20 minutes. Rinse in cold water and peel off the skin. In the meantime, trim and wash the leek and cut it into thick rings. Dice the onion and sauté in oil. Add the minced meat and fry. Add the tomato paste and flour, sauté briefly, and deglaze with white wine, milk, and cream. Bring back to a boil and season with salt, pepper, and nutmeg. Then stir in the creamed cheese and add the leek. Place the potatoes and sauce in a roasting pan or casserole dish and sprinkle with cheese. Bake in a preheated oven at 200°C for about 30 minutes. Serve garnished with herbs. Tip: If you don’t like wine in the sauce, you can use broth instead. I always use more liquid than stated, as otherwise it can get a bit dry.