Boil the potatoes in salted water, whole and unpeeled, and cook until the potatoes are soft but not crumbled, I boiled for about 40 minutes. After that, throw the water and let them cool, after that peel them.

In a frying pan, heat 50 ml of sunflower oil and then fry the chopped onion. Season with a teaspoon of sea salt and sauté the onion for about 2-3 minutes on medium heat until it softens and becomes translucent. Add the minced meat that breaks with a wooden spoon and fry and mix it until it acquires a whitish colour.

Add about 250 ml of tomato sauce and about 100 ml of warm water, mix a little and then season with dried marjoram, freshly ground pepper, half a teaspoon of sea salt and dried thyme. Sautee the meat over medium heat for about 15 minutes.

Pour two tablespoons of sunflower oil on the bottom of the oven dish and sprinkle with a tablespoon of breadcrumbs. Slice the potatoes directly into the baking dish, so I will make the first level of half the amount of potatoes. Season the potatoes with half a teaspoon of sea salt and then continue.

Spread all the minced sauteed meat evenly over the potatoes and add about 50 ml tomato sauce will spread it evenly over the meat.

The third level will be potatoes again, slice the other half of the remaining boiled potatoes and season them with half a teaspoon of sea salt. Pour the rest of the 200 ml of tomato sauce over the potatoes and grate the cedar cheese and the Grana Padano on top.

Heat the oven to 200 degrees Celsius and insert the baking dish for half an hour, until the cedar cheese will melt and acquire a beautiful copper colour.

Serve it hot, with fresh bread, possibly with pickles or beet salad and necessarily a glass of cold beer.