Baked Potato Souffle in a Tray

Ingredients

• 1.5 kg potatoes
• Three-quarters cup liquid milk
• 1 egg
• 2 tablespoons soft butter
• Salt
• 1 teaspoon white pepper
• 1 teaspoon nutmeg
• 1 teaspoon ground cardamom
• For the filling
• 300 g finely ground meat
• 2 carrots, grated
• Half a cup fresh mushrooms
• 1 large onion, finely chopped
• A little celery leaves or parsley
• 1 cup corn
• 1 teaspoon black pepper
• 1 tablespoon sweet spice
• 1 tablespoon red pepper paste
• Quarter cup grated cheese
• Half a cup ground breadcrumbs
• 1 cup grated mozzarella cheese
• We recommend serving potato souffle alongside a vegetable salad. Click on: Vegetable Salad with Pine Nuts and Feta

Method

1. Boil the potatoes well and mash them until smooth. Add the butter and milk gradually, along with the spices and salt, and mix well. Once the mixture has cooled, beat the egg and add it, then knead the mixture well.
2. You should get a smooth, homogeneous mixture. Start preparing the filling:
3. Sauté the onion in a little oil with the spices, stirring until the onion softens. Add the meat, mushrooms, spices, carrots, red pepper paste, and corn, and stir until the filling is cooked.
4. In an ovenproof glass dish or baking tray, grease the bottom and sides with a little butter and sprinkle some of the ground breadcrumbs. Add half of the potato mixture in a layer about 2 cm thick and spread it evenly, then add the filling and sprinkle with a quarter cup of grated cheese.
5. Place the second half of the potatoes over the filling and smooth it out with your hand, using a little water so it spreads well. Sprinkle with the remaining breadcrumbs and decorate as desired. Put the tray into a preheated oven on the middle rack over low heat until the bottom turns golden, about 20 minutes.
   Timers: 20 min
6. Brown the top slightly, then add the cup of cheese and decorate with grated carrots and corn, or as desired.
7. Return the tray to the oven until the cheese melts and turns slightly golden, then turn off the heat.
8. Leave it in the oven until it firms up a little, and do not cut it before 30 minutes have passed after baking so it does not fall apart.
   Timers: 30 min