Garlic potato and meatball gratin

Name: Garlic potato and meatball gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp Salt; 2 Onions; 2 Branches of rosemary; 600 g mixed minced meat; 1 egg (size M); 1 TABLESPOON Tomato paste; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp black pepper; 400 g cherry tomatoes; 60 g Garlic butter; 2 TABLESPOONS Oil; 125 g Mozzarella cheese; 75 g Gouda cheese; 150 g Whipped cream

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp Salt
2 Onions
2 Branches of rosemary
600 g mixed minced meat
1 egg (size M)
1 TABLESPOON Tomato paste
2 TABLESPOONS Breadcrumbs
7-10 Tbsp black pepper
400 g cherry tomatoes
60 g Garlic butter
2 TABLESPOONS Oil
125 g Mozzarella cheese
75 g Gouda cheese
150 g Whipped cream

Directions

1
Wash, peel and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Peel onions, chop 1 small. Wash the rosemary, dab dry, put something aside for garnishing. Pluck the remaining rosemary needles from the stems and chop finely. Knead well the minced meat, egg, tomato paste, breadcrumbs, rosemary and onion. Season with salt and pepper and form into 8 small meatballs. Drain the potatoes, let them drain and cool down
2
Wash and halve the tomatoes. Cut the other onion into small pieces. Melt garlic butter in a pan, toss potatoes in it, season with pepper and spread it in a casserole dish. Heat the oil in the pan. Fry the meatballs on each side for about 2 minutes, remove
3
Coarsely grate both cheeses. Add tomatoes and onion to the frying fat and fry briefly. Add cream, bring to the boil and stir in about 1/3 of the cheese and let it melt. Season with salt and pepper and distribute in the casserole dish. Place the meatballs on top. Sprinkle the rest of the cheese on top. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Garnish with rosemary