potato casserole

Ingredients for 6 servings:

• 2 kg potatoes, mainly waxy
• 2 tbsp salt
• 5 m.-sized carrot(s)
• 7 Roma tomatoes
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 dash of rapeseed oil or sunflower oil
• some nutmeg, optional
• 400 g whipped cream
• some pepper
• 2 tbsp herbs de Provence
• 1 tsp paprika powder, hot
• 200 g Emmental or Gouda, grated
• 400 g minced beef (optional, then use about 3 – 4 potatoes and 1 – 2 carrots less!)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian, optionally with minced meat

The casserole dish I used measures approximately 30 x 22 x 6 cm (fits 6 servings). Peel the potatoes, thinly slice them, cover them with water in a pot, and cook them with the specified amount of salt until al dente. While the potatoes are cooking, peel the carrots, thinly slice them, and sauté them in a small pot in heated oil for about 4-5 minutes (stirring and turning frequently – do the same with the potatoes in the salted water). During this time, peel and finely dice the onion and garlic, add them to the carrots along with the nutmeg (and optionally the ground beef at this point), and continue sautéing until the onions are translucent (or the ground beef is no longer red). Experience has shown that the potatoes will already be al dente shortly beforehand and can be drained in a colander! Preheat the oven to 180-200°C (top/bottom heat). Set the stovetop on the small pot to low heat and deglaze with heavy cream. Season with pepper, Provençal herbs, and paprika (since the potatoes were cooked generously in salted water, I didn’t add any more salt, but if you like, you can add a little more). Let the sauce simmer gently for about 5 minutes, stirring occasionally. Meanwhile, wash the Romaine tomatoes, cut them into small cubes or slices, and season with a little pepper. Then transfer the potatoes from the colander to a baking dish and pour the sauce over them. Distribute the tomatoes and grated cheese over the potatoes and place the dish in the oven for about 20-30 minutes, until a cheese crust forms—how soft or crispy you want the topping is a matter of taste. I like to serve it with a green salad.