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French potatoes in mince oven

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6 servings
1 hour 5 min

If you wish, you can form this dish a little differently - increasing the number of layers: put half the potatoes first, then the mince and cover everything with the remaining half of the potatoes. And already grate cheese on potatoes and pour everything with sour cream. This will not affect the taste.

Potatoes - 800 gr, Minced meat - 400 gr, Hard cheese - 100 gr, Vegetable oil - 1 tbsp, Ground black pepper - to taste, Salt - to taste, Milk - 100 ml, Sour cream - 100 gr, Curry - 0.5 tsp, Ground black pepper - to taste, Salt - to taste

How to make French potatoes with mince? Prepare the necessary ingredients. Minced meat is suitable for anyone: pork, beef, a mixture of pork and beef, chicken, turkey. You can use it both in-store and self-cooked. Choose cheese of good quality, both hard and other varieties are suitable. The main thing is that it is without milk fat substitutes, tasty and melts well.

Grate the cheese over a coarse grater.

Peel the potatoes and cut into thin circles. The thinner the cut, the tastier the dish will be.

Brush the baking dish (I have 18 * 24cm) with vegetable oil. Overlay all the potato circles in the tin. Lightly salt and pepper the potatoes.

Put all the mince evenly on the potatoes. You don't need to salt and pepper minced meat, because on top there will already be salted cheese and pouring, in which there will already be salt and pepper.

Top with grated cheese.

Prepare all the necessary ingredients for pouring. How to make a pour? Spices can use any to taste: it can be a ready-made set of spices for potatoes or for minced meat, or separately selected spices such as paprika, dry garlic, as well as various dry herbs. I only use curry, salt and pepper.

In a glass, combine milk, sour cream, curry, salt and pepper. Mix everything thoroughly. Sour cream can be used with any fat content. I had 15%.

Pour the resulting mixture over the minced potatoes. Bake the French potatoes in the oven preheated to 180 ° C for 40-45 minutes. If the top is browned and the dish is not ready yet, cover the tin with foil. !!! Try not to contact the foil with the top layer, that is, with cheese. Otherwise, all the cheese will stick to the foil and your dish will be left without a cheese layer. Determine the readiness with a sharp knife - it should freely pierce the potato layer.

Chill the finished casserole lightly, then slice into portions and serve. Enjoy your meal!

Root crops are best washed with a brush or a rigid sponge under a stream of running water.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

Any heat-resistant form is suitable for this recipe. If you use a silicone mold, then you do not need to rinse it with oil or margarine. But it is better to lightly lubricate metal, ceramic or glassware with vegetable oil so that the pastries do not burn.