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French Casserole

Main Dishes • European

Time 1 hour 30 minutes + 15 minutes

Ingredients 10

Servings 12

Description

You can replace arugula with any herbs of your choice; calculate the amount of herbs so that they cover the entire surface of your two trays. You can change the order of the layers of the dish at your discretion.

Ingredients

Salad Potatoes 8 pieces
Sour Cream 20 oz
Mayonnaise 20 oz
Pork Blood 20 oz
Cheese Spread 2 pieces
Garlic 1 head
Spanish onions 2 pieces
Courgette 2 pieces
Olive Oil 0 fl oz
Arugula 1 bunch

Step-by-Step Guide

Step 1

Wash the potatoes, peel them, and boil for 15–20 minutes; if the potatoes are young, you can boil them with the skin on.

Step 2

Prepare the sauce: mix mayonnaise and sour cream in a 1:1 ratio; you can skip buying mayonnaise and increase the amount of sour cream. Add a little salt and pepper to taste, as well as a few cloves of garlic.

Step 3

Slice the zucchini and potatoes into thin rounds, and finely chop the onions.

Step 4

Grate the cheese and mix it with half of the sauce.

Step 5

Tenderize the meat and cut it into thin pieces. You can season it with salt and pepper right away.

Step 6

Lightly grease the bottom of the tray with olive oil.

Step 7

Layer the zucchini rounds on the bottom.

Step 8

Add half of the onions.

Step 9

Layer the potato rounds (you can sprinkle a little salt and pepper on top).

Step 10

Evenly distribute the pieces of meat.

Step 11

Add the remaining onions.

Step 12

Spread and smooth the sauce over the entire surface.

Step 13

Add another layer of potato rounds; if there are any zucchini left, add those as well.

Step 14

Drizzle a little olive oil on top.

Step 15

Spread the herbs over the entire surface.

Step 16

Spread and distribute the mixture of sauce and cheese over the entire surface.

Step 17

Cover with foil.

Step 18

Place the tray in a preheated oven and bake at 390°F for 90 minutes, then remove the foil and let the top brown slightly.