Potato Casserole

First, put the peeled potatoes on to boil, just don't forget to salt the water. Boil the potatoes until completely tender.

Meanwhile, let's prep the meat. Heat up a skillet and add some oil. Dice the onion finely. Toss it into the hot oil, but don't stir it right away—let the onion get a bit of color first, then stir and sauté for another 2 minutes.

Next, add the minced meat and cream, breaking up the meat with a fork so there are no lumps. Then pour in a little of the potato cooking water and simmer over medium heat for 7-10 minutes until the excess liquid evaporates and the sauce thickens.

When the potatoes are done, drain the water and put them back on the stove for 3-5 minutes to evaporate any remaining moisture. Then mash the potatoes until smooth and let them cool to room temperature. Once cooled, add the egg, garlic powder, turmeric, and blue fenugreek, and mix well. Fold in finely grated cheese and mix thoroughly once again.

Next, grease the bottom and sides of a baking dish with butter. Dust the bottom with semolina, tilting the dish to coat the bottom and sides evenly. Spoon two-thirds of the mash into the dish and spread it across the bottom and up the sides. Then add the remaining potatoes and spread it so that it completely covers the filling. Next, brush with sour cream and bake in a preheated oven at 180°C (350°F) for 30-40 minutes.

While the casserole is baking, blend the sour cream, dill, and garlic together, and season the sauce with a pinch of salt.