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Potatoes with minced meat and tomatoes in the oven casserole

Layered Potato, Beef, and Tomato Casserole

A delicious, hearty dinner for the whole family! This casserole couldn't be easier, and you'll find everything you need in just about any fridge. Fragrant, with a golden, cheesy crust on top, it wins over even the pickiest little eaters.

katushafin

Recipe author

Potatoes with minced meat and tomatoes in the oven casserole

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Composition / ingredients

Servings:

Ground meat

600

Potatoes

600

Tomatoes

Hard cheese

200

Onion

Sour cream

200

Vegetable oil (for browning the meat)

Salt

Pepper

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 53 % 16 g

Carbohydrates 23 % 7 g

205 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. Use whatever ground meat you like — I'm using ground beef. Season to taste, too; I went with black pepper and paprika.
Step 2:

Cut the onion into small dice.
Step 3:

Heat a skillet and add a couple tablespoons of vegetable oil. Add the onion and sauté for a few minutes, until translucent.
Step 4:

Add the ground meat, salt, pepper, and seasonings.
Step 5:

Brown the meat for 5–7 minutes, breaking it up well with a spatula. Then let it cool a little.
Step 6:

Wash and peel the potatoes. Cut them into thin slices — the thinner, the better.
Step 7:

Wash the tomatoes and slice them into rounds.
Step 8:

Grate the cheese on the coarse side of a box grater.
Step 9:

Grab an oven-safe baking dish. For the first layer, arrange the potato slices in a thin, even layer — pile them too thick and they won't cook through. Be sure to salt the layer, then spread it generously with sour cream.
Step 10:

Next comes a layer of tomatoes, also arranged in a single layer.
Step 11:

Then a layer of the ground meat. Taste it first to check the salt and seasoning.
Step 12:

Sprinkle a layer of grated cheese over the meat. Plan for three cheese layers total, so use about a third of it here.
Step 13:

Repeat the whole sequence once more: potatoes, sour cream, tomato, meat, cheese. Don't forget to salt the potatoes. For the final layer, add another layer of potatoes, salt them, and spread with sour cream. Top with the remaining cheese.
Step 14:

Put the casserole into an oven preheated to 400°F (200°C). Bake for 45–60 minutes. It's done when the potatoes are tender.

My casserole took about an hour and a half to bake. After an hour, the potatoes were still a little firm, so I covered it with foil and gave it another half hour — it came out delicious! It's handy, too, since you get the meat and the side dish all in one. To speed the potatoes up next time, I'd parboil the slices for about 5 minutes after cutting them. You can also stir some garlic into the sour cream if you like. Sprinkle the finished casserole with fresh herbs before serving.