Strasbourg casserole with potatoes and minced meat

To replicate the Strasbourg casserole recipe First, preheat the oven to 180 degrees, then it's time to peel the vegetables. Peel the potatoes and slice them thinly. I always use my Hokkaido julienne peeler for this, as it slices the potatoes nice and thin.

Peel the onions and cut them into rings. Sometimes this makes your eyes howl, but an old trick from my grandma always helps: simply place a glass of water next to the cutting board - this is supposed to catch the sulfur compounds!

Heat the olive oil in a pan and fry the minced meat until crumbly. After about 5 minutes, add the onion rings and fry until they are translucent. Season the minced meat and onion mixture with salt, pepper and nutmeg.

Finely grate the cheese. I recommend taking a high quality Emmentaler, because the taste is really crucial here.

Now layer: Put a layer of potato slices in a baking dish, spread the minced meat on top, then sprinkle the cheese on top. Repeat this process until all ingredients are used up. Always finish with a layer of cheese so that the casserole is nice and crispy on top.

Finally, pour the cream evenly over the casserole. The cream ensures that the Strasbourg casserole remains juicy on the inside while it bakes in the oven.

The Strasbourg casserole now goes into the preheated oven for about 30 minutes, until it is nice and golden and crispy. Allow to cool briefly before serving. Bon appetit!