Potato and minced meat casserole with raclette cheese

Ingredients for 3 servings:

• 500 g minced meat
• 800 g potatoes
• 1 large onion(s)
• 2 cloves garlic
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• n. B. cumin powder
• 150 ml cream
• 6 slices of raclette cheese
• n. B. Oil for frying
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the potatoes and cut into thick slices. Cook in salted water for about 15 minutes. Meanwhile, brown the minced meat in oil, finely chop the onions and garlic, and fry them (do not let them brown). Preheat the oven to at least 200°C (top/bottom heat). Lightly grease a casserole dish. Season the minced meat with salt, pepper, paprika, and cumin to taste. Turn off the heat, pour in the cream, and let it simmer. Drain the potatoes and spread about half of the cooked slices on the bottom of the dish. Spread the minced meat over the potatoes. If it’s too dry, you can add more cream. Spread the remaining potatoes on top and top everything with the raclette cheese. Place in the oven – preferably in the upper third. The point is really just to melt the raclette cheese. After a few minutes, turn the oven up to very high and brown the cheese. Remove from the oven. Serve with a fresh salad.