Minced roast on potato gratin (freely adapted from Mrs. Antje)
Peel the potatoes and slice them into small slices. Rub the slices as dry as possible and mix them in a suitable bowl with nutmeg and black pepper from the mill.
Now layer the potatoes around the meat slightly diagonally like a roof tile.
Next, stir the sauce repeatedly and then pour over the potatoes. Use a fork or similar tool to lift the potato skins so that the sauce runs into the spaces between and behind the potatoes.
Bake in the oven on the middle shelf at about 200 °C (¤ 10) for about 1 hour.
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