Mashed Potato Gratin with Meatballs and Tomato Sauce

Ingredients

• 1 kg Potatoes (Peeled and cut into 3 cm cubes)
• 2 gousses Garlic (Minced, one for cooking the potatoes, one for the meatballs)
• 1 c. à soupe Salt (Table salt)
• 1 c. à café Black pepper (Freshly ground)
• 400 g Ground beef (Ideally 15% fat)
• 50 g Breadcrumbs (Stale bread or store‑bought breadcrumbs)
• 1 unité Egg (Lightly beaten)
• 2 c. à soupe Fresh parsley (Chopped)
• 1 c. à café Herbes de Provence (Blend of dried herbs)
• 1 petit Onion (Finely chopped)
• 2 c. à soupe Olive oil (For cooking the meatballs)
• 400 g Canned crushed tomatoes (No added salt)
• 1 pincée Espelette pepper (Optional, for a slight heat)
• 1 unité Bay leaf (Remove at the end of cooking)
• 100 ml Whole liquid cream (To incorporate into the mash)
• 100 g Grated cheese (Gruyère) (For gratin topping)
• 20 g Butter (To grease the gratin dish)
• 1 c. à café Provençal persillade (Mix of parsley and dried garlic, optional)

Instructions

1. Cut the potatoes

   Peel the potatoes then cut them into approximately 3 cm cubes.

   Time: PT10M

2. Cooking the potatoes

   Place the cubes in a large pot of salted water, add one garlic clove and pepper. Bring to a boil then cook 25 minutes until tender.

   Time: PT25M

3. Prepare the meatball filling

   In a bowl, combine the ground meat, breadcrumbs, beaten egg, minced garlic, chopped onion, parsley, Herbes de Provence, salt and pepper. Mix vigorously until a homogeneous consistency is achieved.

   Time: PT10M

4. Form the meatballs

   Shape medium‑to‑large meatballs with slightly moistened hands.

   Time: PT5M

5. Brown the meatballs

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the meatballs and brown on all sides for 5 minutes.

   Time: PT5M

   Temperature: moyen

6. Set aside the meatballs

   Remove the browned meatballs and place them on a plate, cover with aluminum foil to keep warm.

   Time: PT2M

7. Sauté aromatics

   In the same skillet, add the remaining onion and garlic, sauté for 3 minutes until translucent.

   Time: PT3M

   Temperature: moyen

8. Prepare the tomato sauce

   Pour in the crushed tomatoes, add salt, pepper, Espelette pepper and the bay leaf. Simmer over medium heat for 20 minutes, stirring occasionally, until reduced.

   Time: PT20M

   Temperature: moyen

9. Mash the potatoes

   Drain the cooked potatoes, mash them using a potato ricer. Incorporate the liquid cream, adjust seasoning and optionally add a bit of grated cheese for extra creaminess.

   Time: PT5M

10. Preheat the oven

    Preheat the oven to 200°C for 5 minutes.

    Time: PT5M

    Temperature: 200°C

11. Butter the gratin dish

    Generously butter the bottom and sides of the gratin dish.

    Time: PT3M

12. Assemble the gratin

    Spread the mashed potatoes in an even layer at the bottom of the dish. Arrange the meatballs on top, drizzle with reduced tomato sauce, sprinkle with grated cheese and dust with Provençal persillade.

    Time: PT5M

13. Gratin in the oven

    Place the dish in the oven and bake for 20 minutes until the cheese is nicely browned and bubbling.

    Time: PT20M

    Temperature: 200°C

14. Rest and serve

    Remove the gratin from the oven, let rest for 5 minutes before serving with a green salad.

    Time: PT5M

Nutrition Facts

Calories

670

Protein

27g

Carbohydrates

54g

Fat

27g

Fiber

2.5g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Ground beef: Pork‑beef mix, Turkey meat
• Instead of Breadcrumbs: Crushed dry biscuits, Oat flakes
• Instead of Egg: Mashed potatoes (binder)
• Instead of Fresh parsley: Cilantro
• Instead of Onion: Shallot
• Instead of Olive oil: Sunflower oil
• Instead of Canned crushed tomatoes: Tomato passata, Fresh peeled tomatoes
• Instead of Espelette pepper: Smoked paprika
• Instead of Whole liquid cream: Thick crème fraîche
• Instead of Grated cheese (Gruyère): Emmental, Comté
• Instead of Butter: Cooking oil

Equipment Needed

• Large pot
• Colander
• Cutting board
• Chef's knife
• Mixing bowl
• Heavy‑bottomed skillet
• Wooden spatula
• Potato ricer or mash press
• Gratin dish (ceramic or glass)
• Oven
• Cheese grater
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Cook the potatoes until tender
• Reduce the tomato sauce until thick
• Brown the meatballs to form a crust
• Gratin until the cheese is nicely browned

Chef Tips from the Video

• Use floury potatoes (e.g., Russet) for a lighter mash
• Add a pinch of nutmeg to the mash for a subtle aromatic note
• Sprinkle a bit of Parmesan in addition to Gruyère for a stronger flavor

Troubleshooting

Storage

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

Freezer: Pack portions separately, sauce and meatballs separate if possible, for up to 2 months.

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

Make-Ahead Tips

• Prepare the meatballs and keep them in the refrigerator for 24 hours before cooking
• Make the tomato sauce ahead of time and reheat before assembling
• The mash can be made the day before and kept refrigerated, gently reheat before assembling