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Layered Potato and Ground Meat Bake

A classic combination in one dish — you've got to try it! This oven-baked potato and ground meat casserole is delicious and incredibly easy to put together. It's a complete meat-and-potatoes dinner that needs nothing else alongside it. And since you can use a different ground meat each time, there's plenty of room to play with the flavors.

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Potatoes with minced meat in layers in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 4 g
Fats 42 % 11 g
Carbohydrates 42 % 11 g
173 kcal
GI: 100 / 0 / 0
  • Oven-baked dishes are one of the smartest choices for dinner. Baking keeps them light — they can even count as diet-friendly — and the prep is simple and not too much work after a long day. Preheat the oven to 350°F (180°C); it'll be hot right about when the prep is done. Peel the onion, potatoes, and garlic, and wash the vegetables. Slice the potatoes into thin rounds, transfer them to a saucepan, and pour in the cream and milk. Sprinkle the potatoes with nutmeg and salt and set the pan over the heat. Keep the flame at medium so the cream doesn't scorch, and simmer for 5–7 minutes, until the sauce thickens and the potatoes soften slightly. You can use any ground meat for the bake. For a lighter dish, go with chicken, turkey, or beef; for something richer, pork is excellent. Buy it ready-ground or grind it yourself, rinsing the meat and trimming off any membrane first. Heat the vegetable oil in a skillet — olive oil is best, but sunflower or corn oil works too. Add the ground meat to the hot pan, pressing it apart well with a spatula so the pieces stay small, and cook until golden. While the meat cooks, dice the onion finely and mince the garlic. Add them to the nearly cooked meat and cook another 5 minutes. Stir in the tomato paste and season with salt and pepper. Mix, then turn off the heat. Grease a baking dish with butter. Layer half the potatoes over the bottom, spread all the meat evenly on top, then finish with a second layer of the creamed potatoes. Bake for 45 minutes at 350°F (180°C). Take it out of the oven, sprinkle with finely chopped rosemary, and serve after 10 minutes. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Nutmeg - 556  kcal/100g

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