Provençal potato dish with minced meat
Preheat the oven to 220 ° C. Fry the minced beef in 1 tbsp olive oil with the Provençal herbs in a frying pan. Stir the garlic from the peeler through the minced meat and season with salt and pepper.
Coat a refractory dish with 1 tablespoon of olive oil. Place one third of the potato slices on the bottom of the dish. Sprinkle salt and pepper. Put half of the minced meat on this layer. Divide half of the tomato pieces and olives over the minced meat, which is again provided with a layer of potato. Divide the rest of the minced meat over the potato slices. Cover this layer with the last potato slices, followed by the last tomato pieces and olives.
Pour the hot stock into the dish. Cover it with aluminum foil. Put the dish in the oven for about 40 minutes. Check that the potato slices are cooked.
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