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Prepare the Potatoes:
Peel and Slice: Peel the potatoes and cut them into thin slices.
Boil: Place the potato slices in a large pot and cover with 2 liters of water. Bring to a boil and cook for about 15 minutes until the potatoes are tender.
Drain and Season: Drain the potatoes and transfer them to a large bowl. Add 30g of butter, 10g of salt, 5g of black pepper, and 25g of chopped dill. Mix gently to combine, ensuring the potatoes are evenly coated with the seasoning.
Prepare the Tomato Sauce:
Mix Ingredients: In a small bowl, mix together 100g of tomato sauce, 20ml of olive oil, 5g of oregano, and 5g of salt. Stir until well combined.
Prepare the Meat Mixture:
Combine Ingredients: In a large bowl, combine 600g of minced meat, 2 chopped onions, 1 egg, 70g of bread crumbs, 5g of black pepper, 10g of salt, 5g of garlic powder, and 5g of sweet paprika.
Mix Thoroughly: Use your hands or a spoon to mix the ingredients until thoroughly combined and the mixture is uniform.
Assemble the Casserole:
Preheat Oven: Preheat your oven to 180°C (356°F).
Grease Baking Tray: Grease a baking tray with a diameter of 24 cm.
Layer Ingredients: Spread a layer of the prepared tomato sauce at the bottom of the tray. Add a layer of the potato mixture, followed by a layer of the meat mixture. Repeat the layers, ending with a layer of potatoes on top.
Bake:
Initial Bake: Bake the casserole in the preheated oven for 30 minutes.
Add Topping: Remove the casserole from the oven and sprinkle with 100g of shredded cheese and 5g of chopped dill.
Final Bake: Return the casserole to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.
Serve:
Cool Slightly: Let the casserole cool for a few minutes before serving to allow the layers to set.
Serve and Enjoy: Serve this delicious baked potato and meat casserole with a fresh side salad for a complete meal. Perfect for family dinners!
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