Potato Casserole

1. clean the spring onions, cut into 12 cm thick rings.

Press garlic through a press. Cut bacon into cubes, fry at low temperature. Fry spring onions and garlic briefly. Add minced meat and fry until crumbly. Add pizza tomatoes, bubble and make open 15 min. at low temperature, season heartily with salt, pepper and oregano.

Remove peel from potatoes, cut into thin slices, cook in boiling salted water for 1 minute, drain, rinse and dry in a tea towel.

Melt clarified butter. Sauté flour in it. Add milk and clear soup, make 5 min at low temperature, season with nutmeg and juice of one lemon. Pour half of the béchamel sauce into a shallow gratin dish. Layer 13 potatoes on top, cover with half of the mince sauce, repeat layering potatoes, mince sauce and potatoes, pour remaining bechamel, sprinkle both cheeses on top.

Bake in the hot oven at 200 degrees (gas 3, convection oven 180 degrees) on the 2nd rack from the bottom for 1 hour, let rest for another 10 minutes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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