A classic French dish. Milk gives the potatoes tenderness, a clove of garlic - piquancy, and sour cream forms a golden crust on a juicy casserole.
- 1 kg of peeled potatoes
- minced meat 500-700 gr.
- 1 clove of garlic
- butter
- sour cream
- salt
- bow
Boil the potatoes and crush them with butter. Potatoes to salt during cooking.
Finely chop the onion, add to the minced meat. Fry the forcemeat with onions in a pan, sprinkle a little.
Grate the baking sheet with garlic cloves. Let the juice dry and lubricate with butter. Lay out a layer of half-pounded potatoes.
On top of the potatoes lay out the roasted minced meat, evenly and cover with an even layer of the remaining potatoes.
Cover our casserole with sour cream. To form a crust, sprinkle on top with thin slices (shavings) of oil.
Put the dish in a hot plate (220 ° C), after 15 minutes, lower the temperature to 180 ° C and bake 45 minutes until the milk is absorbed into the potatoes, and the sour cream does not form a golden crust.
Bon Appetit!