Potato Casserole I

Pork neck meat cooled rinse and dry well with paper towels. Cut the meat into 1-2 cm wide strips. Mix the meat strips with 2 tbsp of gyros spice and 2 tbsp of oil in a baking dish and then leave to marinate for half an hour in the refrigerator.

Rinse the potatoes and cook them in a little water with the lid closed until they are soft. Cut the peppers in half, clean, remove the seeds, rinse and cut into 1-2 cm cubes. Peel the onion and cut it into half rings. Clean the melanzani, rinse, cut into slices and season with salt.

Place the slices on top of each other and leave for 15 minutes.

Peel the garlic, press it, mix it with crème fraîche and a little salt and leave it to cool. Cut 125 g of feta cheese into small cubes and mash with a fork.

Brown the meat in a hot frying pan in the remaining oil and remove. Sauté the peppers and onion, season with salt, season with pepper and remove. Dry the melanzane, fry briefly on both sides in the remaining frying fat. Season with the remaining gyros seasoning and remove.

Preheat electric stove to 175 degrees.

Peel potatoes and press through a potato ricer. Stir the crushed feta cheese in the hot milk, add 1 tbsp soft butter and stir into the mashed potatoes.

Grease a gratin dish and line it with slices of melanzana. Pinse some of the garlic-crème fraîche mixture.

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