Loaded potatoes with minced meat, mushrooms and cheddar sauce
A well-filled casserole with a delicious cheddar gratin coating
Ingredients:
- 1 kg Cêlavíta multipurpose potatoes
- 2 tbsp sunflower oil
- 1 tsp oregano
- Salt and pepper, to taste
- 150 g mushrooms
- 300 g seasoned minced meat
- For the cheddar sauce:
- 1 tbsp butter
- 1 garlic clove, grated
- 1 tbsp flour
- 300 ml of milk
- 200 g cheddar cheese, grated
- Pinch of pepper
Preparation
Step 1:
Mix the potatoes with the sunflower oil, oregano and salt and pepper to taste. Divide between a spacious baking dish and place in a preheated oven at 200°C.
Step 2:
After 15 minutes, add the mushrooms and seasoned minced meat to the baking dish. Mix the minced meat a little bit divided into "tufts" through the potatoes. Return the baking dish to the oven for 20 minutes.
Step 3:
Meanwhile, make the cheddar sauce by melting the butter in a small pan. To this, add the grated garlic and flour and fry on low heat for about 2 minutes. Keep the resulting dough ball moving. Then slowly add the milk little by little. Let this sauce cook on low heat for about 2 minutes. Keep stirring. Then turn off the heat, add the cheddar and some pepper. Stir until the cheese is melted.
Step 4:
Pour the cheddar sauce over the baking dish. Turn the oven to 220°C grill setting. Grill until the cheese sauce has a nice gratin layer.
