Potato gratin a la Bolognese

Name: Potato gratin a la Bolognese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Ingredients: 1.25 kg Potatoes; 2 Onions; 1–2 Garlic cloves; 150 g Carrots; 2-3 TABLESPOONS Oil; 700 g mixed minced meat; 1 TABLESPOON dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 pinch Sugar; 200 g Whipped cream; 100 g grated gouda cheese; 7-10 Tbsp Marjoram

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 7

1.25 kg Potatoes
2 Onions
1–2 Garlic cloves
150 g Carrots
2-3 TABLESPOONS Oil
700 g mixed minced meat
1 TABLESPOON dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
1 pinch Sugar
200 g Whipped cream
100 g grated gouda cheese
7-10 Tbsp Marjoram

Directions

1
Wash potatoes thoroughly and cook for 20-25 minutes. Drain, let cool a little and peel. Peel and finely chop the onions. Peel garlic and chop finely. Peel, wash and finely dice the carrots
2
Heat the oil in a pan, crumble the minced meat into it and fry vigorously while turning. Add the onions, garlic, carrots and marjoram and fry briefly. Season with salt, pepper and paprika, add tomato puree and sauté briefly. Deglaze with tomatoes, bring to the boil and simmer covered for about 5 minutes. Then season with salt, pepper, paprika and sugar
3
Cut the potatoes into slices. Put the minced meat in a casserole dish. Spread potato slices on top. Pour cream over them. Sprinkle with cheese and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Garnish with marjoram