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Potato & Minced Meat Casserole | Hearty & Creamy
(0)
60 min
Under an hour
Gurkerl Küche
Klassische österreichische Hausmannskost für gemütliche Herbsttage: Zarte Erdäpfelscheiben und saftig gewürztes Faschiertes, geschichtet mit cremigem Sauerrahm-Guss und würzigem Bergkäse goldbraun im Backrohr überbacken. Ein echter Wohlfühlklassiker für die ganze Familie!
Preparation method
Preparation
Boil the potatoes in their skins in salted water for approx. 20 minutes until soft, then drain, allow to steam off briefly, peel, and cut into approx. 5 mm thick slices. Preheat the oven to 180 °C top/bottom heat.
Peel and finely chop the onion and garlic. Grease a suitable baking dish with a little butter.
Browning the minced meat
Heat a little butter in a pan. Sauté the onion and garlic in it until translucent. Add the minced meat and fry vigorously until crumbly.
Chef's tip
Tip for extra crispiness: Place the casserole under the oven grill for the last 3–5 minutes until the mountain cheese forms a golden-brown, crispy crust.
Serving suggestion: Pairs excellently with a fresh lamb's lettuce or mixed leaf salad with a splash of Styrian pumpkin seed oil.
Ingredients
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