Cook the potatoes on the stove for about 20 minutes, remove the skin and press through a potato press.
Mix the whipped cream (125 ml) with the kitchen herb cream cheese and the soup. Next, fold in the mashed potatoes and season with salt, nutmeg seasoning and pepper.
Remove the skin from the onions and chop them. Drain the strips of paprika. Peel and crush the garlic.
Rinse the parsley and marjoram under cold running tap water, toss dry and chop finely. If you don’t have fresh herbs, you can use one teaspoon of dried herbs.
Heat the butter in a frying pan and brown the minced meat with the onions. Let it brown slightly, then add the bell pepper strips, the garlic, the marjoram and the parsley. Mix well and season with pepper, salt, ground cloves and cumin.
Grease a gratin dish with the warmed light butter.
Pour half of the cheese-potato puree into the mold and spread the minced meat mixture on top, covering it with the remaining puree.
Mix the whipped cream cheese with the whipped cream and spread it on top.
Bake in the oven heated to 200° Celsius for about 20 min.
B. Remember once for potato gratin. Tastes extraordinarily apart!
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste.
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