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Strasbourg casserole with potatoes and minced meat
The Strasbourg casserole is a classic from Alsatian cuisine , which always meets with enthusiasm. Originally, the recipe comes from my grandmother, who took it from her mother.
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Ingredients
number of servings
4
- 500 g ground beef
- 4 medium size Onions
- 500 g Potatoes
- 200 g Emmental cheese
- 200 ml cream
- salt
- pepper
- nutmeg
- 2 Tablespoon olive oil
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Directions
45 min.
1. Step
To replicate the Strasbourg casserole recipe First, preheat the oven to 180 degrees, then it's time to peel the vegetables. Peel the potatoes and slice them thinly. I always use my Hokkaido julienne peeler for this, as it slices the potatoes nice and thin.
2. Step
Peel the onions and cut them into rings. Sometimes this makes your eyes howl, but an old trick from my grandma always helps: simply place a glass of water next to the cutting board - this is supposed to catch the sulfur compounds!
3. Step
Heat the olive oil in a pan and fry the minced meat until crumbly. After about 5 minutes, add the onion rings and fry until they are translucent. Season the minced meat and onion mixture with salt, pepper and nutmeg.
4. Step
Finely grate the cheese. I recommend taking a high quality Emmentaler, because the taste is really crucial here.
5. Step
Now layer: Put a layer of potato slices in a baking dish, spread the minced meat on top, then sprinkle the cheese on top. Repeat this process until all ingredients are used up. Always finish with a layer of cheese so that the casserole is nice and crispy on top.
6. Step
Finally, pour the cream evenly over the casserole. The cream ensures that the Strasbourg casserole remains juicy on the inside while it bakes in the oven.
7. Step
The Strasbourg casserole now goes into the preheated oven for about 30 minutes, until it is nice and golden and crispy. Allow to cool briefly before serving. Bon appetit!
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