Hamburger potato casserole

Step 1/5

• ⅓ onion
• ⅓ clove garlic
• ⅓ kg floury potato

• oven
• cutting board
• knife
• mandoline (optional)

Preheat the oven to 210°C/410°F top-bottom heat. Finely dice the onion and garlic and set aside. Peel potatoes and slice very thinly, using either a mandoline or knife.

Step 2/5

• 83⅓ ml heavy cream
• 50 ml whole milk
• ⅛ tsp ground nutmeg
• salt

• saucepan

Combine potato slices with the heavy cream, milk, nutmeg, and a generous pinch of salt in a saucepan and simmer over medium-low heat until the mixture thickens, for approx. 10 min.

Step 3/5

• 133⅓ g ground beef
• ⅓ tsp tomato paste
• pepper
• olive oil (for frying)

• frying pan
• cooking spoon

Heat the olive oil in a frying pan set over medium heat and brown ground beef for approx. 5 min. Add the onion and garlic and continue to sauté for approx. another 5 min. Stir in the tomato paste and season to taste with salt and pepper.

Step 4/5

• unsalted butter (for greasing)
• 26⅔ g Gruyère cheese (shredded)

• baking dish
• aluminum foil

Grease a baking dish with butter. Start with a thick layer of potato (approx. ½ of the potatoes), then add all of the ground beef, and a small sprinkle of cheese (approx. ⅓ of the cheese). Then add another thick layer of potato and finally the remaining cheese. Cover the dish tightly with aluminum foil. Place the dish in the oven and bake at 210°C/410°F for approx. 30 min.

Step 5/5

• parsley (for serving)

Remove foil and bake for another 15 min., or until the cheese is melted and golden brown. Remove from the oven and let it rest for approx. 5—10 min. before serving. Chop the parsley and sprinkle over to garnish.

Enjoy your meal!