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