French Potatoes with Minced Meat

Instructions

• 1
  Prepare a large pot and start boiling the potatoes: Wash the potatoes with their skins on, place them in the pot, cover with enough water, and salt. Then cover the pot with a lid and bring the water to a boil over high heat. From the moment the water starts boiling, cook the potatoes covered for 18–19 minutes over high heat.
• 2
  Meanwhile, peel the onion and slice it thinly, also slice the mushrooms thinly, and finely grate the Edam cheese.
• 3
  Once the potatoes are cooked, drain them and let them cool in the pot for about 15 minutes. Then peel the cooled potatoes and cut them into cubes approximately 1.5 cm × 1.5 cm in size.
• 4
  Take a large pan and heat 3 tablespoons of sunflower oil over medium heat. Then add the minced beef to the pan, season with salt and pepper, and sauté, stirring occasionally, for 6–7 minutes over medium heat.
• 5
  Add Provence herbs, sliced onion, sliced cooked potatoes, and mushroom slices to the sautéed meat, mix, and sauté the mixture for another 6–7 minutes over medium heat.
• 6
  Meanwhile, preheat the oven to 200 °C and prepare a baking dish measuring 27 cm × 30 cm.
• 7
  Transfer the sautéed mixture to the prepared baking dish and sprinkle with grated Edam cheese. Then place the dish in the oven and bake for 8–10 minutes at 195–200 °C.
• 8
  Remove the dish from the oven, divide the finished French potatoes into 4 portions, and serve.