Potato Lasagna with Mushrooms
- For the meat and potatoes
- 1 kilogram potatoes (predominantly waxy)
- 1 onion
- 50 grams Bacon
- clarified butter (for frying)
- 500 grams mixed Ground meat
- 1 large can tomatoes (800 g)
- freshly ground peppers
- ground paprika
- Basil (as desired)
- 250 grams Chanterelle
- 5 tomatoes
- For the white sauce
- 50 grams butter
- 50 grams Pastry flour
- 250 milliliters milk
- 250 milliliters Beef broth
- 150 grams grated Cheese (such as, Tilsit, mountain cheese, Emmentaler)
For the meat and potatoes, boil the potatoes whole in salted water.
For the meat sauce, cut the onion and bacon into cubes. Heat some butter in a large pan and fry both together. Add the ground meat and fry well. Crush the canned tomatoes and add to the pan. Cook well and season with the spices.
Wipe the mushrooms and possibly cut smaller.
Rinse the fresh tomatoes and cut into slices.
Drain the potatoes. Peel and cut into slices.
Preheat the oven to 200°C (approximately 400ºF). Grease a casserole dish.
For the white sauce, melt the butter and sauté the flour in it. Pour in the milk and broth and stir vigorously. Simmer for 5 minutes while stirring. Season the sauce with salt, pepper and nutmeg.
Now layer 1/3 of the potato slices on the bottom of the dish. Cover with the meat sauce. Repeat the layers with the remaining potatoes and meat, ending with a layer of potatoes, the tomato slices and mushrooms on top.
Season with spices.
Cover with the white sauce and shower with cheese. Bake until golden brown for 35-45 minutes.
Serve garnished with basil.