Potato Gratin with Ground Meat

Ingredients

• 1 kg Potatoes (Peeled and sliced into rounds about 3 mm thick)
• 800 g Ground beef (15 % fat, to be cooked quickly)
• 350 g Homemade tomato sauce (Crushed tomatoes, garlic, onion, herbs)
• 100 g Grated Emmental cheese (Finely grated for gratin)
• 20 cl Whole milk crème fraîche (To whisk with salt, pepper and nutmeg)
• 2 Carrots (Peeled, diced)
• 1 Bell pepper (Use half, seeded and diced)
• 1 Onion (Finely chopped)
• 1 Garlic clove (Minced)
• 2 Bay leaves (Whole, remove before serving)
• 1 pinch Nutmeg (Freshly grated)
• 1 tsp Herbes de Provence
• 1 tsp Turmeric
• 3 tbsp Olive oil
• to taste Salt
• to taste Pepper

Instructions

1. Prepare the potatoes

   Peel the potatoes then cut them into rounds about 3 mm thick using a mandoline.

   Time: PT10M

2. Cook the rounds in the pressure cooker

   Place the rounds in the pressure cooker basket, add a splash of salted water, close and cook for 5 minutes from the whistle.

   Time: PT5M

3. Cut the vegetables

   Cut the bell pepper in half, remove the seeds and white membrane, then dice it. Peel the carrots, cut them into sticks then dice. Finely chop the onion and garlic.

   Time: PT10M

4. Sauté the onion

   Heat 3 tablespoons of olive oil in the sauté pan, add the onion, lightly salt and cook for 3 minutes until it becomes translucent.

   Time: PT3M

5. Cook the meat

   Add the ground beef to the sauté pan, break it up with the wooden spoon and cook for 5 minutes until well browned.

   Time: PT5M

6. Season the meat

   Stir in pepper, Herbes de Provence, turmeric, nutmeg and adjust salt. Mix for 2 minutes.

   Time: PT2M

7. Add the vegetables

   Add the carrot dice then the pepper dice to the sauté pan, stir and cook for 5 minutes.

   Time: PT5M

8. Incorporate the tomato sauce

   Add the homemade tomato sauce, stir, cover and let simmer over low heat for 3 minutes.

   Time: PT3M

9. Prepare the seasoned cream

   In a bowl, mix the crème fraîche, pepper, salt and a pinch of nutmeg, then whisk until smooth.

   Time: PT3M

10. Assemble the gratin

    Preheat the oven to 180°C (30 minutes). Line the gratin dish with a first layer of potato rounds, pour the meat filling, add a second layer of rounds, drizzle with the seasoned cream, sprinkle grated cheese and dust with nutmeg and pepper.

    Time: PT10M

11. Bake

    Place the gratin in the oven and bake for 30 minutes at 180°C until the top is well browned and the cheese is gratinated.

    Time: PT30M

    Temperature: 180°C

12. Rest and serve

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

    Time: PT5M

Nutrition Facts

Calories

1370

Protein

52 g

Carbohydrates

49 g

Fat

76 g

Fiber

4 g