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1. Prepare the Potatoes:
Start by peeling the potatoes and slicing them into thin rounds, about 1/4 inch thick. Set them aside in a bowl of cold water to prevent browning while you prepare the other ingredients.
2. Prepare the Meat Mixture:
Soak the bread in 200 ml of milk until it’s soft and fully absorbed, then squeeze out any excess milk and crumble the soaked bread into a large mixing bowl.
Add the minced meat, Provencal herbs, salt, paprika, egg, minced garlic, chopped dill, and parsley to the bowl.
Mix the meat and seasonings thoroughly until everything is well combined. If you like a bit of heat, add some finely chopped chili pepper to the mix.
Set the meat mixture aside while you prepare the spinach and mushroom sauce.
3. Prepare the Creamy Spinach and Mushroom Sauce:
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2-3 minutes, or until the onion is soft and translucent.
Add the sliced mushrooms to the skillet and sauté for another 5-7 minutes, or until the mushrooms are browned and have released their moisture.
Add the spinach to the skillet and cook for 2-3 minutes, stirring occasionally until wilted. If using frozen spinach, make sure it’s fully thawed and drained before adding it to the pan.
Sprinkle the flour over the spinach and mushroom mixture and stir well to combine. Cook for about 1 minute to remove the raw flour taste.
Gradually add the cream to the skillet, stirring constantly to avoid lumps. Cook for 3-5 minutes, or until the sauce has thickened.
Stir in the grated hard cheese, mozzarella cheese, and dried ginger. Continue to stir until the cheese has melted and the sauce is smooth and creamy.
Remove the sauce from the heat and set aside.
4. Assemble the Casserole:
Preheat your oven to 180°C (356°F).
Grease a large baking dish with a little butter or oil.
Begin layering the casserole by placing a layer of sliced potatoes on the bottom of the dish. Lightly season the potato layer with salt and pepper.
Spread half of the meat mixture over the potatoes, pressing it down gently to form an even layer.
Add another layer of potatoes on top of the meat, followed by the remaining meat mixture.
Finish with a final layer of potatoes on top.
Pour the creamy spinach and mushroom sauce over the top layer, ensuring that the sauce covers the potatoes completely.
5. Bake the Casserole:
Cover the baking dish with foil and place it in the preheated oven.
Bake the casserole for 30-35 minutes, or until the potatoes are tender and the meat is cooked through.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbling.
Once baked, let the casserole rest for 5-10 minutes before serving.
Cooking Tips:
Potato Preparation: To ensure even cooking, slice the potatoes as evenly as possible. A mandoline slicer is a great tool for getting consistent slices.
Creamy Sauce Consistency: If the sauce is too thick, you can add a splash of milk or broth to loosen it up before pouring it over the casserole.
Cheese Choices: Feel free to experiment with different types of cheese. Cheddar, Gruyère, or even gouda would work well in this dish, adding a unique flavor.
Meat Options: You can use a mix of beef and pork for more flavor, or swap in chicken or turkey for a lighter option.
Adding Vegetables: You can add extra vegetables to the meat mixture, such as grated carrots or bell peppers, to increase the nutritional value of the dish.
Storage:
Refrigeration: Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: This casserole can also be frozen. Once cooled, wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. To serve, thaw overnight in the fridge and reheat in the oven until heated through.
Nutritional Facts (per serving):
Calories: 450 kcal
Fat: 28 g
Carbohydrates: 30 g
Protein: 22 g
Fiber: 4 g
Sodium: 800 mg
Please note that these values are approximate and depend on portion sizes and the specific brands of ingredients used.
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