Potato Gratin with Meat Recipe
I offer you a very simple and satisfying dish of potatoes and minced meat! We guarantee a delicious and appetizing crust!
Servings Prep Time
4 10minutes
Cook Time
70minutes
Servings Prep Time
4 10minutes
Cook Time
70minutes
Ingredients
Instructions
  1. First of all, peel the potatoes and cut them into thin slices (preferably with a vegetable cutter). Put it in a bowl of cold water for a while. Finely chop the parsley.
  2. Peel the onion and cut into thin slices. In a deep frying pan, heat 4 tablespoons of olive oil, add 1 tablespoon of water and put out the onion, stirring occasionally. Add salt to the onion and remove the pan from the heat.
  3. In another frying pan, heat 3 tablespoons of olive oil. Put the peeled and crushed garlic clove, half a tablespoon of paprika and fry for a few seconds. Add the minced meat and fry over medium heat for 5-6 minutes. Then remove the garlic, add salt and pepper to taste and add cognac. Fry the minced meat for another 5 minutes and remove from the heat.
  4. Grease a heat-resistant baking dish (square or rectangular) with butter. Put the potatoes on the bottom layer. Add a little salt.
  5. Put a layer of onion on top, then a layer of minced meat. Sprinkle with chopped parsley (set aside a little parsley to decorate the finished dish!). Lay out another layer of potatoes, onions and minced meat.
  6. The last layer will be potatoes. Preheat the oven to 200 degrees. Gently press the corners of the mold, pour in the warm broth (or water).
  7. Cover the gratin with foil and put it in a preheated oven for 30 minutes.
  8. After this time, whisk in a bowl (preferably with an electric mixer) Greek yogurt (or sour cream), cream together with a pinch of salt and the remaining paprika.
  9. Remove the gratin from the oven and remove the foil. Put the resulting cream on top and spread it over the entire surface of the casserole. Sprinkle grated gruyere cheese on top and put in the oven for another 20 minutes.
  10. Until golden brown… Let the finished dish cool down a little, and then immediately serve it to the table!
  11. Bon appetit.
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