Potato Gratin with Ground Beef

Ingredients

• 2.5 kg Potatoes (firm-fleshed type) (peeled and cut into roughly 2 cm dice)
• 3 c. à soupe Olive oil (for cooking the potatoes and the meat)
• 1 c. à café Salt (for the potatoes)
• 0.5 c. à café Ground black pepper (a small pinch for the potatoes)
• 3 c. à café Paprika (1 tsp for the potatoes, 2 tsp for the meat)
• 1 piece Medium onion (finely chopped)
• 2 cloves Garlic cloves (minced)
• 1 cube Chicken broth cube (to flavor the meat)
• 600 g Ground beef (preferably 5 % fat)
• 1 c. à café Ground ginger (for the meat)
• 2 c. à café Tomato paste (tomato paste)
• 450 g Provençal tomato sauce (or seasoned crushed tomatoes)
• 2 c. à soupe Water (to adjust the sauce consistency)
• 2 c. à soupe Fresh flat-leaf parsley (chopped)
• 150 g Grated cheese (Emmental) (to gratinate the dish)
• 200 ml Béchamel (optional) (for a creamier gratin, to add before the cheese)

Instructions

1. Prepare the potatoes

   Peel the potatoes then cut them into roughly 2 cm dice.

   Time: PT15M

2. Sauté the potatoes

   Heat 2 tbsp olive oil in the sauté pan, add the potato dice, 1 tsp salt, a pinch of pepper and 1 tsp paprika. Cover and stir every 1‑2 minutes until they are very tender.

   Time: PT20M

3. Arrange the potatoes in the dish

   Pour the cooked potatoes into the gratin dish and spread them in an even layer.

   Time: PT5M

4. Sauté the onion

   In the same sauté pan, add a drizzle of olive oil, sauté the chopped onion over medium heat until translucent.

   Time: PT5M

5. Add garlic and broth cube

   Stir in the 2 minced garlic cloves and the chicken broth cube, cook 1 minute while stirring.

   Time: PT1M

6. Cook the ground meat

   Add the 600 g ground beef, 2 tsp paprika, 1 tsp salt, pepper and 1 tsp ground ginger. Sauté until the meat is nicely browned and cooked through.

   Time: PT5M

7. Stir in the tomato paste

   Add 2 tsp tomato paste and cook 2 minutes, mixing well.

   Time: PT2M

8. Add the tomato sauce and water

   Pour the 450 g Provençal tomato sauce, add 2 tbsp water, then the chopped parsley. Mix and let simmer for 3 minutes.

   Time: PT3M

9. Assemble the gratin

   Spread the cooked ground meat over the potatoes in the dish, spreading evenly with a spatula.

   Time: PT3M

10. Sprinkle with cheese

    Generously sprinkle the 150 g grated Emmental over the top (and, if desired, add the béchamel before the cheese).

    Time: PT1M

11. Bake the gratin

    Place the dish in a preheated 200°C oven for 5‑10 minutes, until the cheese is melted and lightly golden.

    Time: PT10M

    Temperature: 200°C

12. Rest

    Remove the gratin from the oven and let it rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

710

Protein

30 g

Carbohydrates

67 g

Fat

26 g

Fiber

6 g

Ingredient Substitutions

• Instead of Potatoes (firm-fleshed type): Yukon Gold potatoes, Red potatoes
• Instead of Olive oil: Sunflower oil
• Instead of Paprika: Sweet paprika
• Instead of Medium onion: Shallot
• Instead of Chicken broth cube: Vegetable broth
• Instead of Ground beef: Ground veal, Beef‑pork mix
• Instead of Ground ginger: Fresh grated ginger
• Instead of Tomato paste: Tomato purée
• Instead of Provençal tomato sauce: Tomato passata
• Instead of Fresh flat-leaf parsley: Fresh cilantro
• Instead of Grated cheese (Emmental): Gruyère, Mozzarella
• Instead of Béchamel (optional): Yogurt sauce

Equipment Needed

• Sauté pan (deep skillet)
• Chef's knife
• Cutting board
• Wooden spoon / spatula
• Gratin dish (ramekin)
• Oven
• Cheese grater
• Mixing bowl
• Measuring spoons

Critical Steps — Do Not Skip

• Sauté the potatoes until they are very tender (step 2).
• Cook the ground meat until it is nicely browned and cooked through (step 6).
• Bake the gratin until the cheese is melted and lightly golden (step 11).

Chef Tips from the Video

• Use firm-fleshed potatoes (e.g., Roseval) so they hold their shape.
• Add a pinch of Espelette pepper with the paprika for a slight kick.
• Sprinkle a little breadcrumbs over the cheese before baking for an ultra‑crunchy top.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container for 2‑3 days in the refrigerator.

Freezer: Wrap individual portions in plastic wrap and freeze for 2‑3 months.

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

Make-Ahead Tips

• Par‑cook the potatoes and meat the day before, keep them separate in the refrigerator, then assemble and bake just before serving.
• The gratin reheats very well in a 180°C oven for 15‑20 minutes.