Scalloped potato and mince bake

- 1/2 kg mince

- 1 medium onion, chopped

- 1 small capsicum, chopped

- 4 cloves garlic

- 1/2 teaspoon chilli flakes

- 1 teaspoon salt (to taste)

- 1/2 teaspoon pepper (to taste)

- 5-6 potatoes sliced thin 

- 2 cups grated cheese

SAUCE: 

- 2 cans condensed chicken 

- 1 small onion, chopped

- 3/4 cup milk

- 1/2 cup sour cream

- 1/4 cup grated Parmesan cheese

- 1 teaspoon garlic powder

- 1/2 teaspoon salt

- pepper to taste 

1. Cook the mince and onion then add the capsicum and chilli flakes and cook until soft yet firm. 

2. Add the garlic, salt and pepper. 

3. For the sauce:

In a medium bowl, mix together the soup, onion, milk, sour cream, Parmesan, garlic powder, salt and pepper. 

5. In a casserole dish, layer in alternate layers: the potatoes, then some sauce, a little bit of cheddar, then mince. Continue until your ingredients are used up (I didn't use all the sauce) 

6. Cover with foil, bake for 1 hour at 176 degrees Celsius. Uncover after an hour and cook for an extra 20-30 minutes until potatoes are tender.