🍽️ Classic Potato and Minced Meat Gratin

Name: Classic Potato and Minced Meat Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 garlic clove; olive oil; 100 ml white wine (alcohol-free); 200 ml broth; 100 ml whipping cream; 500 g mixed minced meat; 1 tsp finely chopped rosemary; 1 tbsp finely chopped parsley; salt; pepper (from the mill); 800 g mostly waxy potatoes; herbs (for garnish); 2 eggs; 100 g crème fraîche; 50 g grated cheese (e.g. Gouda)

744 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 garlic clove
olive oil
100 ml white wine (alcohol-free)
200 ml broth
100 ml whipping cream
500 g mixed minced meat
1 tsp finely chopped rosemary
1 tbsp finely chopped parsley
salt
pepper (from the mill)
800 g mostly waxy potatoes
herbs (for garnish)
2 eggs
100 g crème fraîche
50 g grated cheese (e.g. Gouda)

Instructions

1. Peel the onion and the garlic.
2. Dice the onion and garlic very finely.
3. Heat 1 to 2 tablespoons of oil in a pan.
4. Sauté the onion and garlic mixture until translucent.
5. Add the minced meat to the pan.
6. Fry the meat until it is crumbly.
7. Deglaze the meat with the wine.
8. Let the wine reduce.
9. Add the cream and the broth.
10. Let the sauce simmer until thick for about 15 minutes.
11. Stir the sauce occasionally.
12. Add more broth if necessary.
13. Remove the pan from the heat.
14. Add the rosemary and parsley to the sauce.
15. Season the sauce with salt and pepper.
16. Let the filling cool down.
17. Preheat the oven to 180 degrees Celsius.
18. Use the top and bottom heat function.
19. Brush a baking dish with a little oil.
20. Peel the potatoes.
21. Slice or shred the potatoes into 2 to 3 millimeter thick slices.
22. Place about one third of the potato slices in the baking dish.
23. Whisk the eggs with the crème fraîche.
24. Mix the egg and crème fraîche mixture into the cooled minced meat mixture.
25. Spread half of the meat sauce over the first layer of potatoes.
26. Place another layer of potatoes on top.
27. Add the remaining meat sauce on top.
28. Cover everything with the remaining potatoes.
29. Lightly salt and pepper each potato layer.
30. Sprinkle the gratin with the cheese.
31. Bake the gratin in the oven for about 50 minutes.
32. Take it out when it is golden brown.
33. Garnish the dish with fresh herbs.
34. Serve the gratin hot.

Nutrition per serving

kcal: 744
Protein: 36 g · Fett/Fat: 49 g · Carbs: 36 g