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🍽️ Creamy Potato Gratin with Turkey Mince

690 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp Butter
• 2 tbsp Flour
• 100 ml dry white wine
• 500 ml Milk
• 2 tbsp Crème fraîche
• 40 g grated cheese (e.g. Emmental)
• Salt
• Pepper (from the mill)
• Nutmeg (freshly grated)
• 1 clove Garlic
• 1 Onion
• 600 g Turkey mince
• 2 tbsp Olive oil
• 500 g chopped tomatoes (can)
• 1 tbsp freshly chopped herbs (e.g. rosemary and marjoram)
• Salt
• Pepper (from the mill)
• 800 g waxy potatoes
• 80 g grated cheese (e.g. Emmental)
• fresh herbs (for garnish)

Instructions

1. 1. Melt the butter in a pot.
2. 2. Stir the flour into the butter.
3. 3. Deglaze the mixture with the white wine.
4. 4. Bring the liquid to a boil.
5. 5. Stir in the milk.
6. 6. Let the sauce simmer for about 5 minutes over low heat.
7. 7. Stir occasionally while doing so.
8. 8. Remove the pot from the heat.
9. 9. Stir in the crème fraîche and the cheese.
10. 10. Season the sauce with salt, pepper, and nutmeg.
11. 11. Peel the garlic and the onion.
12. 12. Dice the garlic and onion finely.
13. 13. Fry the turkey mince in hot oil until crumbly.
14. 14. Add the diced onion and garlic.
15. 15. Sauté the vegetables for a few minutes.
16. 16. Stir in the tomatoes.
17. 17. Let the filling simmer gently for about 10 minutes.
18. 18. Add the herbs.
19. 19. Season the filling with salt and pepper.
20. 20. Preheat the oven to 180 degrees Celsius fan-assisted.
21. 21. Peel the potatoes.
22. 22. Slice the potatoes into 3 to 4 millimeter thick slices.
23. 23. Layer the potato slices alternately with the sauce and the minced meat in a baking dish.
24. 24. Finish the layering with the sauce.
25. 25. Sprinkle the gratin with the cheese.
26. 26. Bake the gratin in the oven for about 45 minutes.
27. 27. Ensure it turns golden brown.
28. 28. Cover the gratin with aluminum foil if it becomes too dark.
29. 29. Sprinkle the finished gratin with fresh herbs.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 690
• Protein: 54 g · Fett/Fat: 28 g · Carbs: 48 g