Hearty Layered Potato and Meat Casserole with Fresh Garden Salad

In a pot, bring 1 liter of water to a boil. Add the peeled and sliced potatoes and cook for 5-7 minutes until slightly tender. Drain and set aside.

Cook the Meat:

While the potatoes are cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened (about 3-4 minutes).

Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.

Stir in the diced tomatoes, thyme, salt, and pepper. Let the mixture simmer for 10 minutes, allowing the flavors to blend.

Assemble the Casserole:

Preheat the oven to 350°F (175°C).

In a greased baking dish, layer the cooked potatoes at the bottom. Follow with a layer of the cooked meat mixture. Repeat the layers until all ingredients are used up, finishing with a layer of potatoes on top.

Dot the top layer with butter and sprinkle shredded cheese over the casserole.

Bake:

Cover the casserole with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Prepare the Salad:

In a bowl, combine the mixed greens, cucumber, tomato, and red onion.

Drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Toss to combine.

Serve:

Serve the casserole hot, alongside the fresh garden salad.

Serving and Storage Tips: