Minced Potato Gratin

Name: Minced Potato Gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g waxy potatoes (e.g. Selma); 1 medium onion; 2 TABLESPOONS Oil; 600 g mixed minced meat; 2 TEASPOONS dried Italian herbs; 1 TABLESPOON Tomato paste; 500 g strained tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 (approx. 200 g) Courgette; 150 ml Milk; 3 Eggs (size M); 7-10 Tbsp grated nutmeg; 75 g grated gouda cheese; 7-10 Tbsp Oregano

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g waxy potatoes (e.g. Selma)
1 medium onion
2 TABLESPOONS Oil
600 g mixed minced meat
2 TEASPOONS dried Italian herbs
1 TABLESPOON Tomato paste
500 g strained tomatoes
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 (approx. 200 g) Courgette
150 ml Milk
3 Eggs (size M)
7-10 Tbsp grated nutmeg
75 g grated gouda cheese
7-10 Tbsp Oregano

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 15 minutes. Peel and chop the onion. Heat the oil in a large pan and fry the minced meat until crumbly. Add onion and herbs and fry briefly.
2
Add tomato paste and sweat briefly. Add the strained tomatoes, season with salt and pepper and simmer for about 10 minutes on a low heat. Drain potatoes, rinse with cold water and peel.
3
Wash, clean and slice the zucchini. Whisk milk and eggs, season with salt and nutmeg. Season the minced sauce once again, cut the potatoes into slices. Layer potatoes, zucchini and minced sauce in an oven dish.
4
Pour egg milk over it and sprinkle everything with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Garnish with oregano.