Minced meat-potato casserole with mushrooms and Le Gruyère AOP
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Cook/bake time50 min.
800g Potatoes, peeled, cut into pieces
1 pinch of nutmeg
250g Le Gruyère AOP
3x 1 tbsp olive oil
300g mushrooms, cleaned
2 onions, thinly sliced
200g minced meat
1 tsp of butter
Cook potatoes in boiling salted water for 15 minutes. Then drain and stamp to puree. Add the milk and taste with the nutmeg. Season if necessary. Grate the Le Gruyère AOP and mix half of it the potato puree.
Heat 1 tablespoon olive oil in a frying pan. Fry the mushrooms for 2-3 minutes and set aside. Repeat with 1 tbsp olive oil and the onions. Add the rest of the olive oil and finely churn the minced meat and season with salt and pepper.
Preheat the oven to 180° C and grease a baking dish with butter. For the first layer add half of the onions, mince meat and mushrooms and spread the mashed potatoes on top. Cover the remaining onions, mushrooms and mince meat and sprinkle the remaining Le Gruyère AOP.
Let it brown in the oven for 15 minutes, then garnish with parsley