A wonderfully creamy gratin with potatoes and minced beef - a recurring favorite at home.
| Servings | 5 Portions |
| Tags | Beef | Family Dinner | International | LunchBox | Main Course |
| Allergens | Milk |
| Prep Time | 15 min |
| Rest Time | 15 min |
| Cook Time | 90 min |
This is a nice and creamy recipe for a tasty potato and minced meat gratin - perfect for dinner with the family. The gratin will cook itself in the oven for the most part, but the cooking time can vary so it needs to be checked a little from time to time.
The gratin is quite easy to make, but the cooking time can vary greatly. Once when I tested this recipe, I had to let the gratin stand in the oven for a full 70 minutes before adding the cheese and then ran it for another 10 minutes to get some color on the cheese. It turned out perfect in my opinion. Another time it went faster and I guess it has to do with the type of potato used, how hot the minced meat mix is, how efficient the oven is, etc. The only way to ensure that the potatoes are cooked is to use a small skewer instead of relying entirely on time.
I have also chosen to peel the potatoes while the minced meat is sizzling on the stove and then put them in a little water until it is time to assemble everything. Since I use a food processor to slice the potatoes, it takes no more than 30 seconds so I wait until the minced meat mix is ready.
The last time I made this recipe, I used a gratin dish that was 30x20cm, the potatoes were sliced into what my food processor considered coarse (2-3mm thick slices) and there were a total of 3 layers where I started with potatoes (organic variety "carolus"). This took 70+10 minutes in my standard IKEA oven to finish and turned out very good with, in my opinion, perfectly cooked potatoes. It also doesn't matter if it sits at room temperature for a quarter of an hour before it's time to eat.
If I'm making this just for myself, I also throw in some chili for extra heat. Sambal is a good choice, cayenne pepper works too. Since cream has the ability to mitigate the heat from chili, you can throw in quite a lot.
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Ingredients
Directions
- Preheat the oven to 180°C.
- Fry the minced meat in the oil.
- Press or slice the garlic and add - fry for a minute.
- Add tomato puree and fry for a few more minutes.
- Stir in the creme fraiche and add the stock cube, thyme, rosemary, cream, salt and pepper.
- Let the mix bubble up and then lower the temperature immediately.
- Peel and slice the potatoes.
- In an oven-safe dish - alternate the sliced potatoes and the minced meat mix in layers.
- Bake the gratin in a 180°C oven, 50-70 minutes or until the potatoes have softened. Use a small skewer!!!
- Sprinkle grated cheese over the top, increase the oven temperature to 250°C and let the gratin sit in the oven for another 10-15 minutes (until the cheese has browned a little).
- Remove from the oven and let stand for 10-20 minutes.
- Serve with a simple salad.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4157.14 kcal | 831.43 kcal | 185 kcal |
| Carbohydrates | 221.34 g | 44.27 g | 9.85 g |
| Fat | 293.7 g | 58.74 g | 13.07 g |
| Protein | 154.38 g | 30.88 g | 6.87 g |
| Sugar | 36.85 g | 7.37 g | 1.64 g |
| Salt | 8.54 g | 1.71 g | 0.38 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
