Description
Herzhafter Kartoffel Hack Auflauf: Goldbraune Kartoffelscheiben treffen auf würziges Hackfleisch mit Tomatenaroma, feinen Zwiebeln und kräftiger Brühe. Sämig, sättigend, saftig – ein Familienklassiker aus dem Ofen.
Ingredients
Scale
- 550 g ground meat (Hackfleisch)
- 2 tablespoons tomato paste
- 1 pinch sugar
- 105 ml water
- 1 kg potatoes
- 2 onions
- 1 tablespoon sunflower oil (or other neutral oil)
- 4 teaspoons instant broth (Rusticale or similar)
- 270 g Gouda cheese, grated
- 150 ml heavy cream (süße Sahne)
Instructions
- Preheat your oven to 210°C (410°F) to ensure it is hot and ready for baking the casserole.
- Thoroughly wash the potatoes to remove any dirt. Place them, unpeeled, in a pot of boiling water and cook for about 15 minutes, until they are just tender but not falling apart. Drain the potatoes, allow them to cool slightly, then peel off the skins. Slice the peeled potatoes into evenly thick rounds, about 0.5 cm thick, and set them aside.
- Peel the onions and dice them finely into small cubes. This will help them cook quickly and blend well with the meat mixture.
- Heat 1 tablespoon of sunflower oil in a large skillet or frying pan over medium-high heat. Add the ground meat and cook, breaking it up with a spatula, until it is browned and crumbly. This should take about 5–7 minutes.
- Add the diced onions to the browned meat in the pan and continue to sauté for another 2–3 minutes, until the onions are soft and translucent.
- Stir in 2 tablespoons of tomato paste, a pinch of sugar, 105 ml of water, and 3 teaspoons of instant broth. Mix everything together well, then let the mixture simmer for about 5 minutes, stirring occasionally, until much of the liquid has evaporated and the meat mixture is thickened and flavorful.
- Lightly grease a large casserole dish or baking dish with a little oil, using a brush or paper towel to coat the bottom and sides. This will prevent the casserole from sticking.
- Arrange the sliced potatoes in an even layer on the bottom of the prepared casserole dish, covering the entire surface.
- Spread the cooked meat and onion mixture evenly over the layer of potatoes, ensuring all the potatoes are covered.
- Sprinkle half of the grated Gouda cheese evenly over the meat mixture to create a cheesy layer.
- Pour the heavy cream into a small saucepan and heat gently over medium heat until it starts to simmer. Add 1 teaspoon of instant broth to the cream and stir well to dissolve it completely, creating a savory cream sauce.
- Evenly pour the hot cream sauce over the casserole, ensuring it distributes well throughout the dish.
- Sprinkle the remaining Gouda cheese over the top, covering the entire surface to create a delicious golden crust.
- Place the casserole in the preheated oven and bake for 30 to 35 minutes. The cheese should be melted and golden brown, and the casserole should be bubbling around the edges.
- Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This helps the layers set and makes serving easier. Cut into portions and enjoy your hearty potato and ground meat casserole.
Notes
You can substitute the meat with ground turkey, chicken, or a plant-based alternative for a lighter or vegetarian version. Feel free to add other vegetables, such as bell peppers or carrots, to the meat mixture for extra flavor and nutrition. For an even crispier top, broil the casserole for the last 2–3 minutes of baking. Serve with a crisp green salad or pickles on the side for a refreshing contrast.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte, Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
