Cook the potatoes on the stove for about 20 minutes, separate them from the skin and press them through a potato press.
Mix the whipped cream (125 ml) with the kitchen herb cream cheese and the broth. Add the mashed potatoes and season with salt, nutmeg and pepper.
Remove the peel from the onions and chop them. Drain the bell pepper strips. Peel and crush the garlic.
Rinse the parsley and marjoram under cold running water, toss dry and chop finely. If you don’t have fresh herbs, you can also use a tsp. 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 parsley and the marjoram. Mix well and season with pepper, salt, cumin and ground cloves.
Grease a gratin dish with the warmed light butter.
Pour half the amount of the cheese and 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 degrees Celsius for about 20 minutes.
B. Remember once for potato gratin. Tastes extraordinarily apart!
Our tip: It is best to use fresh herbs for a particularly good aroma!
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