Potato Bake with Minced Meat (Kartoffelauflauf mit Hack)

Rustic potato bake with minced meat, tomatoes, and cheese

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Potato Bake with Minced Meat (Kartoffelauflauf mit Hack)

A hearty and flavourful layered potato bake with juicy minced meat, tomatoes, basil, and melted cheese — the perfect comfort food from Grandma’s kitchen.

Course Main Course

Cuisine German

Keyword potato bake, minced meat, casserole, comfort food, family dinner, cheesy bake, tomato, basil, German recipe

Prep Time 45

Cook Time 55

Total Time 1 40

Servings

Calories 739kcal

Ingredients

800 g tomatoes
1 small bunch of basil
1 large onion
2 cloves garlic
7 tbsp olive oil
300 g mixed minced meat beef and pork
Salt and pepper
1 tsp dried oregano
100 ml white wine
800 g mostly waxy potatoes
150 g grated medium-aged Gouda cheese

Also:

Butter for greasing the baking dish

Instructions

Prepare the vegetables:

Blanch the tomatoes briefly, peel them, and cut into thin slices, removing the stalk ends. Rinse the basil, pat dry, and pluck off the leaves. Peel and finely chop the onion and garlic.

Cook the mince:

Heat 5 tbsp olive oil in a large pan. Sauté onion and garlic until translucent. Add the minced meat and fry until crumbly. Season with salt, pepper, and oregano. Pour in the wine and let simmer gently for about 5–8 minutes.

Prepare the layers:

Preheat the oven to 200°C (180°C fan). Grease a heatproof dish with butter. Peel, wash, and thinly slice the potatoes. Layer alternating rows of potato slices, tomato slices, minced meat, and basil leaves in the dish like roof tiles.

Bake:

Season everything with salt and pepper, drizzle with the remaining oil, and sprinkle with grated cheese. Bake in the hot oven (Gas mark 3 / 180°C fan) for about 55 minutes until golden and bubbling.

Notes

Serving Suggestions

Serve this rustic bake straight from the oven with a fresh green salad or a spoonful of sour cream. It’s a complete meal full of homely warmth and Mediterranean aroma - ideal for a family dinner or cosy Sunday lunch.

💡 Grandma’s Secret Tip

If you buy basil or parsley in large bunches, place the unused stems in a glass of water like flowers. Cover the glass with a plastic freezer bag, seal it, and store it in the fridge — this keeps herbs fresh for several days.

Nutrition