Potato Casserole with Cheddar and Italian Notes
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
8
Description
Fresh thyme can easily be replaced with dried, using 1 tablespoon. You can certainly omit the red wine, and substitute dried mint and dried tarragon with other spices. I suggest keeping the nutmeg, as it really helps to enhance the flavor of the meat filling. You can use any hard cheese, but you can also opt for suluguni (only from the market, not too salty) or mozzarella.
Ingredients
- Salad Potatoes - 10 pieces
- Butter - 3.5 oz
- Milk - 3 fl oz
- Lean Beef - 17.6 oz
- Canned Tomatoes (Pelati) - 3.5 oz
- Passata Tomato Sauce - 1.8 oz
- Thyme - 3 sprigs
- Onion - 1 head
- Garlic - 1 head
- Rosé Dry Wine - 1 fl oz
- Sweet Corn Sticks - 1 piece
- Nutmeg - 2 tablespoons
- Dried Barberry - 1 tablespoon
- Dried Rosemary - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Semi-Smoked Sausage - 3.5 oz
Step by Step guide
Step 1
Peel the potatoes. If the potatoes are not the same size, cut them in half so that all pieces are approximately the same size, and boil in salted water until tender.
Step 2
Drain the water. Let them cool slightly and make a puree by first adding 100 grams of room temperature butter and then the milk. Cover with a lid to prevent the puree from cooling too much.
Step 3
In a saucepan, sauté the finely chopped onion and garlic with fresh thyme leaves. Add the ground beef and finely chopped bacon, and simmer, stirring constantly, over medium heat for about 5 minutes, until all the meat is evenly browned. DO NOT OVERCOOK.
Step 4
Add the tomato paste and diced tomatoes in their juice along with the wine, and simmer, stirring constantly, for 2–3 minutes (if you are using frozen corn (about 100 g), add it to thaw at this stage).
Step 5
Add the dried mint, nutmeg, and tarragon, and simmer for another 2–3 minutes. If you have vacuum-packed corn, add the kernels cut from the cob at this stage. The final state of the filling should be moist but not runny. Otherwise, it won't be possible to layer it neatly in the casserole.
Step 6
Spread half of the puree in a baking dish and smooth it out with a silicone spatula.
Step 7
Layer the meat filling on top, leaving a little space at the very edge of the dish, and then spread the remaining half of the puree on top.
Step 8
Sprinkle with grated cheddar cheese and bake for 20 minutes.
Step 9
Then switch the oven to broil and bake for another 10 minutes until a golden crust forms.
Step 10
Let it cool slightly. Otherwise, the casserole will be scalding hot inside, and serve it cut into portions with a radish salad from the previous recipe.
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