Saturday, April 17, 2010
20100417 Aardappelschotel met Casselerrib
(SOURCE: Koken & Genieten - Ovenhits special 4)
1.2 kg potatoes (vastkokende), sliced and cooked
3 onions, finely chopped
3 tbsp butter
salt and pepper
500g casselerrib, diced
250ml creme fraiche
75 to 100g grated cheese
1 tsp dried marjolein
handful fresh bieslook, chopped
1. Heat oven to 175 degree C. Heat 2 tbsp butter in a pan and brown the potatoes. Add 2 chopped onions, and season with salt and pepper. Set aside.
2. Heat the rest of the butter in the pan and brown the remaining onions and meat. Add 125ml water and creme fraiche. Bring it to the boil. Add half the cheese to the mixture, and let it melt. Season with salt, pepper, and dried herb.
3. Lay half the potatoes in a greased baking dish. Pour over half of the meat mixture. Then lay the rest of the potatoes on, followed by the rest of the sauce. Cover with cheese, and cook in the oven for about 25 minutes. Scatter with bieslook before serving.