Perhaps your new favorite bean dish:
Rinse potatoes and cook in salted water. Drain, rinse, remove the skin and cool completely, then cut into slices not too thick.
Clean and rinse the beans, breaking them if necessary. Cook in boiling hot salted water until just shallow and crisp, drain and drain.
Peel and finely dice onion and garlic clove. Heat oil in a frying pan. Sauté onions and garlic, then add mince and fry over high heat until crumbly. Season heartily with salt, pepper and Neugewürz d’Espelette. Add the potato slices and fry for a few minutes.
Pour the minced potato mixture into a large shallow greased gratin dish. Spread the beans evenly on top. Crumble the cheese and stir through with the whipped cream. Season with thyme leaves, a little salt and pepper. Spread the cheese mixture evenly over the casserole.
Place the tomato halves with the cut side on top of the beans, season with salt and grind pepper over them.
Bake in the heated oven at 200 °C for 35-45 min. until the cheese is browned.
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