Potato Gratin with Ground Meat, Onions and Mushrooms

Ingredients

• 1 kg Potatoes (peeled and cut into large dice)
• 1 unité Onion (large, coarsely chopped)
• 5 unité Button mushrooms (cut into very small pieces)
• 350 g Ground meat (beef or pork‑beef mix)
• 2 c. à soupe Olive oil
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 0.5 c. à café Sweet paprika
• 1 c. à café Dried parsley (plus 1 c. à soupe for the mash)
• 0.5 c. à café Garlic powder
• 1 c. à soupe Cream cheese (type Philadelphia) (or cheese like The Laughing Cow)
• 200 g Grated mozzarella (for gratin)

Instructions

1. Prepare the potatoes

   Wash, peel the potatoes then cut into large dice of about 3 cm.

   Time: PT10M

2. Cook the potatoes

   Place the dice in a pot, cover with cold water, bring to a boil then cook 15 minutes until they are tender but still firm.

   Time: PT15M

   Temperature: 100°C

3. Chop the onion and mushrooms

   Coarsely chop the onion and cut the 5 mushrooms into very small pieces.

   Time: PT10M

4. Sauté the onion

   Heat the olive oil in the pan over medium heat, add the chopped onion and cook 10 minutes until it becomes translucent and starts to caramelize.

   Time: PT10M

   Temperature: feu moyen

5. Add the mushrooms

   Stir in the chopped mushrooms, continue cooking 5 minutes while stirring to evaporate excess water.

   Time: PT5M

6. Cook the ground meat and season

   Add the ground meat, break it up with a spatula and cook 18 minutes stirring, until it is no longer pink. Season with salt, pepper, sweet paprika, dried parsley and garlic powder.

   Time: PT18M

7. Drain the potatoes

   Once cooked, drain the potatoes in a colander and let rest for a minute to evaporate excess moisture.

   Time: PT5M

8. Prepare the potato mash

   Return the potatoes to the empty pot, add the cream cheese, season with salt and pepper, add one teaspoon of dried parsley and mash using a potato masher until smooth.

   Time: PT5M

9. Assemble the gratin in ramekins

   In each ramekin, spread a generous layer of mash up the sides, leaving a well in the center, then fill the well with the meat filling. Smooth the surface and sprinkle with grated mozzarella.

   Time: PT10M

10. Bake

    Preheat the oven to 200°C. Place the ramekins (or the large gratin dish) in the center of the oven and bake 18 minutes until the cheese is golden and bubbling.

    Time: PT18M

    Temperature: 200°C

11. Rest and serve

    Remove the gratin from the oven, let rest 5 minutes before serving so the portions hold together.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Onion: shallot
• Instead of Button mushrooms: porcini, shiitake
• Instead of Ground meat: ground turkey, ground soy
• Instead of Olive oil: sunflower oil
• Instead of Sweet paprika: paprika
• Instead of Dried parsley: fresh parsley
• Instead of Garlic powder: fresh minced garlic
• Instead of Cream cheese (type Philadelphia): thick sour cream
• Instead of Grated mozzarella: grated cheese like Emmental

Equipment Needed

• Pot
• Frying pan
• Colander
• Potato masher or fork
• Individual ramekins
• Large gratin dish (optional)
• Oven
• Chef's knife
• Cutting board
• Tablespoon
• Teaspoon
• Wooden spatula
• Mixing bowl

Critical Steps — Do Not Skip

• Prepare the potatoes
• Cook the potatoes
• Sauté the onion
• Cook the ground meat and season
• Prepare the potato mash
• Bake

Chef Tips from the Video

• Use Yukon Gold potatoes for a creamier mash.
• Deglaze the pan with a splash of white wine after sautéing the onions to add depth of flavor.
• Lightly sprinkle sweet paprika on top before baking for a richer color.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, 3 to 4 days.

Freezer: Can be frozen up to 2 months, but the mash texture may become slightly grainy.

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

Make-Ahead Tips

• Prepare the potato mash and the filling the day before, store separately in the refrigerator.
• Assemble the ramekins ahead of time, cover and refrigerate; add the cheese just before baking.
• The gratin reheats very well in the oven at 180°C for 10‑12 minutes.