This rich and hearty casserole is a perfect choice for family dinners, special occasions, or any time you want to serve a delicious, satisfying meal. With layers of seasoned potatoes and minced meat, topped with a creamy spinach and mushroom sauce, this dish combines comforting flavors and textures that will keep everyone coming back for more.
Ingredients for Cheesy Potato and Meat Casserole
For the Potato and Meat Layers:
- Potatoes – 7-8 medium-sized, peeled and thinly sliced
- Bread – 50 g, soaked in milk
- Milk – 200 ml
- Minced Meat – 500 g (beef, pork, or a blend of both)
- Provencal Herbs – 1 teaspoon
- Salt – to taste
- Sweet Paprika – 1 teaspoon
- Egg – 1 large
- Chili Pepper – to taste
- Garlic – 2 cloves, minced
- Fresh Dill and Parsley – a small bunch, chopped
For the Creamy Spinach and Mushroom Sauce:
- Spinach – 150 g (fresh or frozen)
- Butter – 50 g
- Onion – 1 medium, finely chopped
- Mushrooms – 150 g, sliced
- All-Purpose Flour – 30 g (about 2 tablespoons)
- Cream – 250 ml (heavy or cooking cream)
- Hard Cheese – 100 g, grated
- Mozzarella Cheese – 50 g, grated
- Dried Ginger – 1/2 teaspoon
Step-by-Step Instructions for a Perfect Casserole
Step 1: Prepare the Potato and Meat Layers
- Preheat the Oven
- Set your oven to 375°F (190°C) and grease a baking dish (approximately 9×13 inches) for the casserole.
- Prep the Bread Mixture
- Soak the bread in 200 ml of milk for a few minutes until softened.
- Combine Meat Mixture
- In a large mixing bowl, combine the minced meat, soaked bread (squeeze out excess milk), Provencal herbs, salt, sweet paprika, egg, chili pepper, minced garlic, and chopped fresh dill and parsley. Mix until everything is well incorporated.
- Layer the Potatoes and Meat
- Spread a thin layer of the sliced potatoes on the bottom of the baking dish.
- Add a layer of the meat mixture over the potatoes, spreading it evenly.
- Repeat the layers until both the potatoes and meat mixture are used up, finishing with a layer of potatoes on top.
Step 2: Prepare the Creamy Spinach and Mushroom Sauce
- Cook Spinach
- If using fresh spinach, sauté it in a pan with a bit of butter until wilted. If using frozen spinach, thaw it and squeeze out excess water.
- Sauté Onions and Mushrooms
- In a saucepan, melt 50 g of butter over medium heat. Add the finely chopped onion and sliced mushrooms, cooking until they soften and develop a light golden color.
- Make the Roux
- Sprinkle the flour over the onion and mushroom mixture. Stir well, cooking for 1-2 minutes to remove the raw flour taste.
- Add Cream and Seasonings
- Gradually pour in the cream, stirring constantly to create a smooth, thick sauce. Add the dried ginger and season with salt to taste.
- Add Spinach and Cheese
- Stir in the prepared spinach. Add the grated hard cheese and mozzarella, stirring until the cheeses are melted and the sauce is smooth.
Step 3: Assemble and Bake the Casserole
- Pour the Sauce Over the Casserole
- Evenly pour the creamy spinach and mushroom sauce over the top layer of potatoes in the baking dish, ensuring it covers the entire surface.
- Bake the Casserole
- Cover the baking dish with foil and bake in the preheated oven for 45-50 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden and the potatoes are tender.
- Cool Slightly and Serve
- Let the casserole cool for 5-10 minutes before serving. This will make slicing easier and allow the flavors to settle.
Serving Suggestions
Serve this potato and meat casserole as a complete meal or pair it with a light green salad or roasted vegetables for added freshness.
Storage and Reheating Tips
- Storage: Allow the casserole to cool, then store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) for 15-20 minutes.
This rich, layered casserole is sure to impress with its comforting flavors and creamy texture.
