Main courses
Layered potatoes cassarole differently
Ingredients
5 medium
potato
1 smaller
broccoli
1 larger
onion
10 dkg
Mizo butter + little for the baking dish
1/2 kg
minced pork
to taste
salt
to taste
crumbled rosemary
3 tablespoons
breadcrumbs
25 dkg
natural creamy white cheese
45 dkg
Mizo sour cream (20%)
to taste
freshly ground black pepper
15 dkg
Mizo Trappist cheese
Instructions:
Boil the potatoes in their peel, let them cool, then cut them into finger-thick slices. While the potatoes boil, cut the broccoli into small florets, then wash and cook them in salted water.
Chop the peeled onion into small pieces. Braise the cut onion on butter in a pan, then add the meat, season with salt and rosemary and fry until the meat turns into white.
Grease a small heat-resistant dish with butter, sprinkle the crumbs evenly, then lay the potato slices close together into it. Lay the meat, then the broccoli on the top. Cut the creamy white cheese into small pieces and stuff it between the broccoli florets. Add salt and pepper, 1/3 of the sour cream, then add it in teaspoonfuls onto the layer of broccoli and cream cheese. Again, layer potatoes, meat and broccoli, and finally salt the remaining sour cream, then cover the casserole with it. Sprinkle it with half of the grated cheese and put it in a preheated 200 degree C oven. In about 15 minutes sprinkle it with the remaining cheese and bake until it turns golden brown.