Estonian Potato and Ground Meat Casserole

Preheat the oven to 175°C. Peel and finely chop the onion, then peel the potatoes and slice them very thinly so they have time to soften while baking.

Heat half the oil in a skillet, sauté the onion for 3–4 minutes until soft, add the ground meat and cook for 7–10 minutes, breaking up any lumps, until the meat is browned. Season with salt and black pepper.

Grease a baking dish with the remaining oil. Layer half the potatoes evenly on the bottom and season lightly with salt and pepper.

Spread all the browned meat and onion mixture over the potatoes, cover with the remaining potato slices, and season lightly again with salt and black pepper.

Beat the eggs with the milk, add a pinch of salt and black pepper, and pour evenly over the casserole.

Bake for 45 minutes at 175°C. Sprinkle with grated hard cheese and return to the oven for another 10–15 minutes, until the cheese has melted and the top is golden.

Let the casserole rest for 10 minutes so the custard sets, then cut into portions and serve hot.