Grandma's Potato and Beef Bake with Creamy Cucumber Sauce
Crispy grated potato layers hug savory beef, mushrooms, and melted mozzarella — topped with cool garlicky yogurt-cucumber sauce.
食材
- 1.75 lb potatoes · peeled and grated
- 4 eggs · divided — 2 for potato mixture, 2 for beef layer
- 1 tsp salt · plus more to taste
- black pepper · to taste
- spring onions · chopped
- parsley · chopped, divided for filling and sauce
- breadcrumbs · enough to bind potato mixture
- cooking oil · for frying
- 4 garlic · minced; 3 cloves for filling, 1 clove reserved for sauce
- 1 onion · diced
- 1 lb minced beef · any ground meat can be substituted
- 1 carrot · grated or finely diced
- 3.5 oz mushrooms · sliced
- 3.5 oz tomato paste
- dried paprika powder · to taste
- dried herbs · optional, to taste
- 7 oz mozzarella · shredded or sliced
- 5 oz natural yogurt or sour cream · for sauce
- 1 cucumber · grated or finely diced, for sauce
做法
- 1
Prepare Potato Mixture
Peel and grate 800 g of potatoes. Combine them in a bowl with 2 eggs, 1 teaspoon of salt, black pepper, chopped spring onions, chopped parsley, and enough breadcrumbs to bind the mixture together. Mix well.
- 2
Infuse Oil With Garlic
Heat cooking oil in a skillet over medium heat. Add 3 minced garlic cloves and fry for 1.5–2 minutes, stirring, until the oil has absorbed the garlic aroma and the garlic turns lightly golden.
- 3
Cook Beef Filling
Add the diced onion to the garlic oil and sauté until softened. Add 500 g of minced beef and cook, breaking it up, until browned. Stir in the grated carrot and 100 g of sliced mushrooms. Add 100 g of tomato paste, salt, black pepper, dried paprika powder, and optional dried herbs. Stir well and cook until the mixture is fragrant and combined. Remove from heat and let cool slightly, then mix in 2 eggs.
- 4
Assemble the Bake
Preheat the oven to 180 °C (356 °F). Spread or press half of the potato mixture into the bottom of a greased baking dish to form a base layer. Spoon the beef filling evenly over the potato base. Cover with the remaining potato mixture. Top with 200 g of shredded or sliced mozzarella.
- 5
Bake Until Golden
Place the dish in the preheated oven and bake for 25 minutes, until the top is golden and the mozzarella is melted and bubbling.
- 6
Make Cucumber Sauce
While the bake is in the oven, combine 150 g of natural yogurt or sour cream with 1 minced garlic clove, salt, black pepper, chopped parsley, and 1 finely diced or grated cucumber. Stir together and refrigerate until ready to serve.
- 7
Serve and Enjoy
Remove the bake from the oven and let it rest for a few minutes. Slice and serve warm alongside the cool cucumber yogurt sauce. Bon appétit!
