Begin by preparing the filling: Peremel beef (if you do it yourself), peel the garlic and squeeze it through the press in the stuffing.
Season the beef with salt, black pepper and paprika to taste, mix well.
Add one egg and mix again.
Put the stuffing in the sour cream and mix.
Add 1/4 cup flour and stir beef again.
Now let's prepare the dough. Clean all the potatoes and grate: some potatoes grate on medium holes, and some - in the major.
Peel the onions and also rub it on a coarse grater.
Put the grated potatoes and onions in a colander and put the colander in a bowl - for 10-15 minutes to stack extra juice.
When the potatoes and onions will drain a bit, to shift them into a large bowl. Add the remaining egg, season with ground black pepper and salt and mix.
Add the potatoes to the remaining 3/4 cup flour and stir. This will give the required density of potato dough, so adjust the amount of flour, depending on the consistency of the potatoes.
Take a baking dish pie about 30-32 cm in width and wrap it with foil to prevent leakage of liquid. Grease the bottom of the mold with oil and place the potatoes in the form of an even layer.
Using a spoon, to shift minced turkey on top of the potato layer, gently spoon for spoon, the layers do not mix.
Preheat the oven to 195 oC, set the form to bake in the oven for 45 minutes, then remove your casserole - Do not turn off the oven.
Sprinkle the dish with grated cheese and put back into the oven for another 15 minutes.
Remove the potato gratin from the oven,expand the foil and remove the bumpers forms for baking cakes. Transfer the pudding on the plate. Cut into portions and serve hot with bread and fresh tomatoes.