← All recipes

🍽️ Crispy Minced Meat and Vegetable Gratin

653 kcal · 30 min · 4 servings

Ingredients

• 400 g cooked potatoes
• 1 onion
• 1 red bell pepper
• 2 tbsp olive oil
• 500 g beef mince
• 2 tsp paprika powder
• 2 tbsp tomato paste
• 1 tbsp chopped parsley
• 1 zucchini
• 1 tbsp butter
• 250 g green beans
• salt
• pepper (from the mill)
• 200 g grated Gruyère cheese

Instructions

1. 1. Cut the potatoes, peppers, and zucchini into small, bite-sized cubes.
2. 2. Peel the onion and dice it finely.
3. 3. Heat some oil in a large pan.
4. 4. Sauté the onion cubes in the hot oil until they are soft.
5. 5. Add the minced meat to the pan and fry it until crumbly.
6. 6. Stir the tomato paste into the meat.
7. 7. Season the mixture with salt, pepper, and paprika powder.
8. 8. Fold in the chopped parsley.
9. 9. Remove the meat mixture from the pan and set it aside.
10. 10. Fry the potato cubes in the remaining olive oil in the pan.
11. 11. Melt some butter in a separate pan.
12. 12. Stew the pepper and zucchini cubes in the butter for about 5 minutes.
13. 13. Wash the green beans and trim off the hard ends.
14. 14. Boil the beans in salted boiling water for approx. 10 minutes.
15. 15. Drain the beans and rinse them with cold water to stop the cooking process.
16. 16. Let the beans drain well.
17. 17. Grease a baking dish as desired.
18. 18. Layer the prepared vegetables and the minced meat in the baking dish.
19. 19. Generously sprinkle grated cheese over the gratin.
20. 20. Preheat the oven to 220 °C (Fan: 200 °C; Gas: Level 3–4).
21. 21. Bake the gratin for approx. 20 minutes in the preheated oven.

Nutrition per serving

• kcal: 653
• Protein: 45 g · Fett/Fat: 42 g · Carbs: 23 g