Baked Potato Casserole with Minced Meat | Juicy Hungarian Family Casserole

Wash the potatoes thoroughly, then boil them in their skins in lightly salted water until par-cooked, about 15-20 minutes. Allow them to cool to lukewarm, peel off the skins, and cut into slices about 0.5 cm thick.

Finely dice the onion and crush the garlic cloves. Grate the Trappist cheese on a large-hole grater.

Melt half of the pork lard (20 g) in a large frying pan. Add the finely chopped onion and sauté over medium heat until translucent, about 3-4 minutes, then add the crushed garlic.