Erdäpfellasagne

For the potato lasagna, put the potatoes on to boil. Fry the minced meat and onion in olive oil, briefly fry the garlic and paprika powder and deglaze with a little water.

Season with salt, pepper and oregano and simmer until the water has boiled away. Add parsley and keep warm.

Peel the cooked potatoes and cut them into slices. Make a not too thick béchamel with butter, flour and milk, season with nutmeg.

Fill the potatoes, minced meat and béchamel alternately in a casserole dish, finish with béchamel.

Sprinkle with cheese and bake the potato lasagna in the oven at 200 °C until a golden brown crust forms.

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