Potato and Leek Casserole with Minced Meat

For the potato-leek casserole with minced meat, first boil the potatoes until soft, drain and peel. Cut into slices.

Clean the leeks and cut them into strips. Blanch briefly in boiling water so that it retains its color.

Preheat the oven to 200 °C.

Peel and finely chop the onions and garlic. Heat oil in a pan and fry onion and garlic in it. Add the minced meat. Season with salt and pepper.

Whisk the whipped cream and eggs. Season with salt and pepper.

Grease an ovenproof dish well. Put in half of the potato slices first, then half of the leek strips. Pour half of the whipped cream and egg mixture on top. Add the minced meat. Then add the rest of the leek and the rest of the potato slices. Again, spread the whipped cream and egg mixture on top.

Grate the cheese and cut the bacon into cubes. Sprinkle first the cheese and then the bacon. Place in the oven and bake the potato and leek casserole with minced meat for about 30 minutes.

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