Potato Casserole Supreme

Ingredients for 8 servings:

• 1 kg potatoes
• 400 g minced meat, mixed
• 125 g diced ham
• 1 large red pointed pepper
• 1 can corn, approx. 140 g drained weight
• 1 can kidney beans, approx. 255 g drained weight
• 1 small onion(s)
• 1 bunch of spring onions
• 100 g processed cheese, 10% fat
• 1 cup of sour cream, 200 g each, approx. 24% fat
• 1 cup of whipped cream (200 g), approx. 30% fat
• 300 g Gouda, grated
• 1 clove(s) garlic
• 3 sprigs parsley, fresh, large
• salt and pepper
• Paprika powder, hot
• Thyme, shredded
• Margarine, for greasing the mold
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

hearty, savory

Boil the potatoes with their skins on, peel them, and slice them. Brush a very large baking dish with margarine and place about half of the potatoes on the bottom. (If you don’t have a large dish, use 2-3 smaller ones.) Grate the Gouda cheese. Cut the bell pepper into small cubes or strips. Cut the spring onions into small slices. Finely chop the parsley. Fry the finely diced onion in a little olive oil, press in the garlic, add the minced meat and diced ham, and fry until cooked through. Season with salt, pepper, and paprika. Add the bell peppers, spring onions, and parsley. Reduce the heat to low and stir in the cream, sour cream, and processed cheese. Stir in the corn and kidney beans and season with thyme. Simmer briefly and season to taste. Add the remaining potatoes and pour the mixture onto the potato base of the baking dish. Sprinkle with grated Gouda cheese. Bake at 200°C (top/bottom heat) for about 30 minutes.