Chicory casserole with minced meat

Preparation – 15 minutes

Fill a medium-sized pan with water and salt and bring to a boil. Peel the potatoes and cut them into slices, not too thick. Boil the potato slices al-dente and drain them using a colander.

Peel the onions and cloves of garlic and finely slice them. Remove the hard outer core and inner leaves from the chicory and coarsely chop.

Pre-heat the oven to a temperature of 200 degrees celsius.

Finishing the chicory casserole with minced meat – 45 minutes

Heat up a splash of olive oil in a medium-sized pan and sauté the onion and garlic for several minutes. Add in the minced meat and fry the minced meat. Add in chicory and cook for several minutes more, season using 1 teaspoon of nutmeg, salt and pepper.

Melt 25 grams of butter in a small saucepan, then add in a tablespoon of curry powder. Gradually pour in ½ litre of full-fat milk.

Keep stirring using a whisk and let the sauce thicken. Season with salt and pepper.

Divide the minced meat and chicory over a casserole dish. Also, divide the potato slices and pour over the curry sauce. Finish by adding a layer of grated cheese on top. Cook the chicory casserole with minced meat for at least half an hour in the preheated oven.

The exact cooking time depends on the type of oven. The oven-baked chicory casserole is ready when the cheese has gotten a nice golden crust. Enjoy your meal!