Savory Potato and Veal Casserole

This Savory Potato and Veal Casserole offers a comforting blend of flavors and textures, perfect for a hearty meal. Tender veal is mixed with creamy sour cream and flavorful onions, creating a savory filling that is layered between thin slices of starchy potatoes. Topped with a creamy dill-infused milk and egg mixture, this dish is finished with a touch of nutmeg for added depth. The grated gouda cheese melts into a golden crust, enveloping the casserole in a rich, cheesy delight. The dish is easy to prepare and makes for a perfect main course. Whether served for a Sunday lunch or as a weeknight dinner, it pairs beautifully with a fresh salad or steamed vegetables. It is a must-try for those who enjoy comforting, home-cooked meals. This dish not only satisfies taste buds but also provides a comforting nostalgia for those seeking to recreate traditional flavors. Its simplicity and heartiness make it an excellent choice for gatherings and family meals.

Ingredients

Main Ingredients:

• 1 kg starchy potatoes
• 400 g veal
• 2 onions
• 5 tbsp sour cream
• 50 g Gouda cheese
• 400 ml milk
• 1 egg
• 3 dill stalks

Spices:

• Nutmeg, grated
• Salt
• Pepper

Preparation Time

• Total: 100 minutes (Preparation: 20 minutes, Cooking: 80 minutes)

Step-by-Step Instruction

1. Preheat your oven to 180°C (356°F) to get it nice and hot.
2. Dice the onions into small pieces to mix into the meat later.
3. Peel the potatoes and slice them into thin rounds for even cooking.
4. Butter a heatproof dish generously to prevent sticking and add flavor.
5. Blend the veal with sour cream and onions; season with salt and pepper.
6. Layer a third of the potato slices on the bottom of the dish.
7. Spread half of the veal mixture over the potatoes.
8. Repeat with another layer of potatoes, the rest of the veal, and finally the last third of the potatoes.
9. Grate the Gouda cheese finely and set it aside for the topping.
10. Pick the dill leaves from two stalks and mix them with the milk and egg.
11. Add salt, pepper, and a pinch of nutmeg to the milk mixture for flavor.
12. Pour the milk mixture evenly over the top, ensuring full coverage.
13. Dot the casserole with small butter pieces for a rich finish.
14. Bake at 160°C (320°F) for about 60 minutes until golden.
15. Check if the potatoes are done by piercing with a fork.
16. Grate Gouda cheese over the top, then bake for another 5–10 minutes until bubbly.
17. Remove from the oven and let it cool slightly before serving.
18. Garnish with the remaining fresh dill for added color and flavor.
19. Serve warm and enjoy with side salads or vegetables.
20. Leftovers can be reheated or enjoyed cold the next day.

Tips

• For a creamier result, use heavy cream instead of milk.
• Substitute chicken for veal if preferred.
• Add mushrooms or spinach for more texture and flavor.
• Ensure even potato layers for consistent cooking and the best texture.
• Pre-grate cheese for a smoother workflow and even coverage.

Nutritions

• Calories: 450 per serving
• Protein: 25g
• Fats: 18g
• Carbohydrates: 50g

Variations

• For a vegetarian option, use additional vegetables like mushrooms or zucchini instead of meat.
• Substitute the veal with turkey for a leaner option.
• Gluten-free versions can skip the flour; use cornstarch in the cream mixture if thicker consistency is needed.

Serving Suggestions

• Pair with a crisp green salad with a tangy vinaigrette.
• Serve with steamed green beans or roasted root vegetables.
• Enjoy with a glass of white wine, like Chardonnay or Sauvignon Blanc, for a perfect meal.

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