Potato casserole with crispy mince

Ingredients for 6 servings:

• 2 kg potatoes, waxy
• 1 kg minced meat, half and half
• 3 large tomatoes
• 200 g mozzarella, grated
• 3 cups of crème fraîche
• 150 ml milk
• 4 cloves garlic
• 4 tsp, heaped broth
• some nutmeg
• some pepper
• some sweet paprika powder
• Fat, for the shape

Instructions

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

Peel the potatoes and cut into approximately 1 cm thick slices. Then wash them and cook in a pot until almost cooked but still slightly firm. Fry the minced meat in a non-stick pan without fat until crispy and brown, breaking it into small pieces. Wash the tomatoes, remove the stems, and cut them into approximately 1 cm thick slices. Mix together the crème fraîche, milk, garlic, stock, nutmeg, and pepper for the sauce. Season well, as this will season all the other ingredients. Layer the potatoes in a greased baking dish as follows: Place the cooked potato slices on top of the seared minced meat, pour the crème fraîche sauce over the potatoes, and place the tomato slices on top. Sprinkle with mozzarella cheese. Bake the casserole in a preheated oven at 200°C for about 30 minutes, until the mozzarella is golden brown.