Ground Beef Gratin with Cream, Raclette Cheese and Parmesan (Winter)

Ingredients

• 1 kg Fresh ground beef (lean, preferably 15% fat)
• 20 g Cagin spice (spicy Asian-origin spice)
• 1 L Beef broth (homemade or cube‑based)
• 200 ml Thick cream 35% (thick fresh cream)
• 50 g Fine salt (for the pasta water)
• 400 g Gluten‑free penne pasta (gluten‑free penne, cooked al dente)
• 100 g Grated Parmesan (aged, to add at the end of cooking)
• 150 g Raclette cheese (cut into cubes or slices)
• 2 c. à soupe Garlic confit in olive oil (about 30 ml, already confit)
• 2 Red onion (peeled and finely sliced)
• 2 c. à soupe Duck fat or olive oil (for cooking the beef)

Instructions

1. Preparation

   Measure, finely slice the red onions, chop the confit garlic, cut the raclette cheese into cubes and prepare all ingredients on the work surface.

   Time: PT10M

2. Preheat the oven

   Turn on the oven on grill mode and preheat to 200°C.

   Time: PT5M

   Temperature: 200°C

3. Heat the pan

   Add the duck fat or olive oil to the pan and heat over high heat until it reaches about 160°C.

   Time: PT2M

   Temperature: 160°C

4. Sear the ground beef

   Add the ground beef to the hot pan, stir constantly, turn and brown evenly for about 5 minutes.

   Time: PT5M

5. Sweat the onions

   Add the sliced red onions, sauté for 2 minutes until they become translucent.

   Time: PT2M

6. Add the garlic

   Add the confit garlic, cook for 1 minute mixing well with the beef and onions.

   Time: PT1M

7. Add the cagin spice

   Sprinkle the 20 g of cagin spice, mix for 2 minutes to release the aromas.

   Time: PT2M

8. Deglaze and reduce the broth

   Pour the litre of beef broth, add 3 g of salt, bring to a boil then reduce heat to medium. Simmer until the liquid is almost completely evaporated (about 45 minutes).

   Time: PT45M

   Temperature: 90°C

9. Cook the pasta

   Bring 5 L of water to a boil, salt with 50 g of salt, add the gluten‑free penne and cook 8‑10 minutes al dente.

   Time: PT10M

   Temperature: 100°C

10. Drain the pasta

    Transfer the pasta to a colander, rinse quickly with warm water and set aside.

    Time: PT2M

11. Enrich the sauce with cream

    Reduce the heat, add the thick cream (200 ml) and let thicken for 5 minutes while stirring gently.

    Time: PT5M

12. Melt the cheeses

    Stir in the grated Parmesan and diced raclette cheese, mix until the cheese fully melts (about 2 minutes).

    Time: PT2M

13. Combine pasta and sauce

    Add the drained pasta to the pan (or a large bowl) and coat evenly with the beef sauce.

    Time: PT2M

14. Transfer to a baking dish

    Pour the mixture into the baking dish, smooth the surface with the spatula.

    Time: PT2M

15. Broil in the oven

    Place the dish under the preheated grill and broil for about 20 seconds (up to 1 minute) until the top is golden and slightly crisp.

    Time: PT1M

    Temperature: 200°C

16. Rest and serve

    Remove the gratin from the oven, let rest for 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

1380

Protein

30 g

Carbohydrates

80 g

Fat

60 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh ground beef: veal ground meat, ground turkey
• Instead of Cagin spice: Espelette pepper, smoked paprika
• Instead of Beef broth: beef stock, beef consommé
• Instead of Thick cream 35%: double cream, soy cream
• Instead of Fine salt: sea salt
• Instead of Gluten‑free penne pasta: regular penne, rice
• Instead of Grated Parmesan: pecorino, grana padano
• Instead of Raclette cheese: raclette cheese, mozzarella
• Instead of Garlic confit in olive oil: fresh minced garlic
• Instead of Red onion: white onion
• Instead of Duck fat or olive oil: butter, vegetable oil

Equipment Needed

• Heavy‑bottomed skillet
• Large pot for pasta
• Wooden spatula
• Gratin dish (oven‑safe dish)
• Oven (broil mode)
• Cutting board
• Chef's knife
• Kitchen brush (optional)
• Colander
• Mixing bowl
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Sear the ground beef to achieve a nice color.
• Reduce the broth to near dryness to concentrate flavors.
• Broil quickly to obtain a golden crust without burning.

Chef Tips from the Video

• Use duck fat for a richer flavor than olive oil.
• Drizzle a little extra‑virgin olive oil just before serving for freshness.
• Serve with a lightly vinaigrette green salad to balance the richness of the dish.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container for 3 to 4 days.

Freezer: Pack individual portions in plastic wrap and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The beef sauce can be made the day before and gently reheated.
• Cook the pasta al dente, cool it, then refrigerate before assembling the gratin.
• Assemble the gratin, cover and refrigerate up to 24 h before broiling in the oven.