Potatoes au gratin

Name: Potatoes au gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 large potatoes (about 250 g each); 200 g Carrots; 250 g Celeriac; 2 Spring onions; 1 TABLESPOON Oil; 250 g mixed minced meat; 250 g chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 125 g Ricotta cheese; 1 Egg; 1 Stalk parsley; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 large potatoes (about 250 g each)
200 g Carrots
250 g Celeriac
2 Spring onions
1 TABLESPOON Oil
250 g mixed minced meat
250 g chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
125 g Ricotta cheese
1 Egg
1 Stalk parsley
7-10 Tbsp Grease

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for 25-30 minutes. Peel and wash carrots and cut them into small cubes. Peel, wash and finely dice the celery. Clean, wash and cut spring onions into rings. Heat oil in a pan.
2
Fry the minced meat for about 5 minutes. Add carrots, celery, spring onions and tomatoes. Season with salt, pepper and marjoram. Bring everything to the boil and cook for about 10 minutes. Mix ricotta and egg, season with salt and pepper. Drain the potatoes, peel and cut in half. Put the potato halves into a greased casserole dish. Spread the minced meat mixture on top. Add one tablespoon of ricotta cheese each. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
3
Drain the potatoes, peel and cut in half. Put the potato halves into a greased casserole dish. Spread the minced meat mixture on top. Add one tablespoon of ricotta cheese each. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Wash and chop the parsley and sprinkle over the potatoes before serving. Serve with green salad with red onions