Garlic potato and meatball gratin (variant)

Name: Garlic potato and meatball gratin (variant)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp Salt; 1 Onion; 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 Tomatoes; 60 g Garlic butter; 2 TABLESPOONS Oil; 150 g Whipped cream; 125 g Mozzarella cheese

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp Salt
1 Onion
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 Tomatoes
60 g Garlic butter
2 TABLESPOONS Oil
150 g Whipped cream
125 g Mozzarella cheese

Directions

1
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Peel and chop the onion. Wash the rosemary, dab dry, put something aside for garnishing. Pluck the remaining rosemary needles from the stems and chop finely. Knead the chopped 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 clean the tomatoes and cut them into pieces. Melt garlic butter in a frying pan, toss potatoes in it, season with pepper and spread in a casserole dish. Heat the oil in the pan. Fry the meatballs on each side for about 2 minutes, remove. Add tomatoes to the frying fat and fry briefly. Season with salt and pepper and distribute in an ovenproof dish. Pour cream over it. Distribute the meatballs on top. Coarsely grate the mozzarella and sprinkle over it
3
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Garnish with rosemary