Rigshospitalet Casserole
Based on:
TypeMain course
Serves4 people
DateSeptember 6, 2026
Rigshospitalet as a casserole: warm, rectangular, and comforting, with beet and potato 'windows'.
A comforting Danish oven casserole with minced beef, potato slices, and beetroot, arranged as the silhouette of the famous Rigshospitalet. The rectangular layering refers to Margrethe’s hospital stay: warm, filling, and simple, with visible 'windows' of beet and potato.
Ingredients
- 700 g minced beef
- 1 large onion
- 2 cloves garlic
- 800 g waxy potatoes
- 3 large cooked beetroots
- 200 ml heavy cream
- 100 ml milk
- 100 g grated cheese
- 2 tbsp butter
- 1 tsp thyme
- 1 tsp salt
- pepper to taste
- olive oil
Method
- Preheat the oven to 200°C.
- Peel the potatoes and cut into thin slices.
- Slice the beetroots into 0.5 cm thick rounds.
- Chop the onion and finely chop the garlic.
- Heat some olive oil in a frying pan, sauté onion and garlic for 2 minutes.
- Add the minced beef, fry until browned. Season with thyme, salt, and pepper.
- Grease a rectangular oven dish with butter.
- Spread the meat mixture evenly on the bottom.
- Alternately arrange rows of potato slices and beet slices vertically, to mimic the stacked facade of the hospital (straight rows, rectangular pattern).
- Mix cream and milk, pour over the dish.
- Sprinkle with grated cheese.
- Bake for 35-40 minutes until golden and cooked through.
Serving notes
- Serve in the dish, keeping the hospital silhouette visible.
- Add a spoon of crème fraîche for extra comfort.