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Step 1: Prepare the Potato and Meat Layers
Preheat the Oven
Set your oven to 375°F (190°C) and grease a baking dish (approximately 9×13 inches) for the casserole.
Prep the Bread Mixture
Soak the bread in 200 ml of milk for a few minutes until softened.
Combine Meat Mixture
In a large mixing bowl, combine the minced meat, soaked bread (squeeze out excess milk), Provencal herbs, salt, sweet paprika, egg, chili pepper, minced garlic, and chopped fresh dill and parsley. Mix until everything is well incorporated.
Layer the Potatoes and Meat
Spread a thin layer of the sliced potatoes on the bottom of the baking dish.
Add a layer of the meat mixture over the potatoes, spreading it evenly.
Repeat the layers until both the potatoes and meat mixture are used up, finishing with a layer of potatoes on top.
Step 2: Prepare the Creamy Spinach and Mushroom Sauce
Cook Spinach
If using fresh spinach, sauté it in a pan with a bit of butter until wilted. If using frozen spinach, thaw it and squeeze out excess water.
Sauté Onions and Mushrooms
In a saucepan, melt 50 g of butter over medium heat. Add the finely chopped onion and sliced mushrooms, cooking until they soften and develop a light golden color.
Make the Roux
Sprinkle the flour over the onion and mushroom mixture. Stir well, cooking for 1-2 minutes to remove the raw flour taste.
Add Cream and Seasonings
Gradually pour in the cream, stirring constantly to create a smooth, thick sauce. Add the dried ginger and season with salt to taste.
Add Spinach and Cheese
Stir in the prepared spinach. Add the grated hard cheese and mozzarella, stirring until the cheeses are melted and the sauce is smooth.
Step 3: Assemble and Bake the Casserole
Pour the Sauce Over the Casserole
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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