Potato and mushroom casserole with minced meat from the Dutch oven

Ingredients for 6 servings:

• 800 g minced meat, mixed
• 4 potatoes (very large grilled potatoes, peeled and thinly sliced)
• 1 package of bacon
• 1 bottle of Cremefine
• 3 tbsp BBQ rub (your favorite BBQ rub, I used Magic Dust)
• 2 tbsp Herbes de Provence or another herb mix
• 1 clove(s) garlic, Russian (those thick, one-piece) finely chopped
• 6 large mushrooms (almost Portobellos) or more small ones
• 150 g Emmental cheese, grated
• salt and pepper
• Oil, if necessary spray, to grease the pot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

outdoor cooking

Lightly grease the Dutch oven (I use oil spray) and line the bottom with about 4 slices of bacon. Then add a layer of minced meat, a generous dusting of Magic Dust, and a layer of mushrooms and garlic, then repeat. The last layer should be potatoes. Season each potato layer with salt and herbs de Provence (or just thyme, rosemary, etc.). Finally, pour in the Cremefine (if you’re not concerned about the fat content, you can of course use cream) and sprinkle the cheese on top. Add the remaining bacon and close the lid. In the meantime, you’ve hopefully lit 24 charcoal briquettes (please use good quality!). I placed 9 under the DO and 15 on top (I have a 14-inch oven). After 1.5 hours, a delicious golden crust should have formed on top, and it’s ready to eat.