Cheese-Topped Baked Meat and Potato Casserole
- For the bechamel
- 2 tablespoons butter
- 2 tablespoons Pastry flour
- 250 milliliters milk
- 300 grams Whipped cream
- freshly ground peppers
- 100 grams Gruyere
Peel and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain and let the water evaporate. Clean the leeks, rinse well and blanch in a pot of boiling salted water for 2- 3 minutes. Lift out, run under cold water and drain.
For the bechamel: Melt the butter in a small saucepan, stir in the flour and cook, stirring until the flour has absorbed the butter. Stir in the milk and cream and simmer, stirring occasionally until lightly thickened, about 15 minutes. Season with salt, pepper and nutmeg.
Peel the onion and chop finely. Heat the butter in a skillet and saute the ground meat until crumbly. Add the onion and cook for a few minutes. Mix in the breadcrumbs, season with salt and pepper, remove from the heat and stir in half of the tomato pieces.
Slice the potatoes 0.5 cm (approximately 1/8-inch) thick. Cut the leeks diagonally into 0.5cm (approximately 1/8-inch) wide rings.
Preheat the oven to 200°C (approximately 400°F). Butter a baking dish.
Layer the potatoes on the bottom of the baking dish. Pour some bechamel over, then spread the ground meat over. Pour the remaining bechamel over, then top with the reserved tomato pieces and their juice. Scatter the leek rings over the top and sprinkle with the cheese. Bake until golden brown, about 35 minutes.