John Myers
Beetroot and Potato Mince Gratin
The perfect beetroot and potato mince gratin recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 2 tbsp Oil
- 500 g Ground beef
- Salt, pepper, wok spices
- 600 g Jacket potatoes (from yesterday)
- 500 g Beetroot (pre-cooked, vacuum-sealed)
- 250 g Cream cheese (natural)
- 150 ml Milk
- 2 Eggs (size L)
- Grated nutmeg
- 3 tbsp 8-Kräuter (TK)
- 150 g Grated Gouda
- Peel and dice the onion. Heat 1 tablespoon of oil in a pan, fry the minced meat until crumbly. Add the onion and fry. Season with salt, pepper and wok spices.
- Cut the peeled potatoes and beetroot (wear kitchen gloves!) Into slices. Whisk the cream cheese, milk and eggs together, season with salt, pepper and nutmeg. Add 3 tablespoons of 8 herbs and stir in with 1 – 2 handfuls of cheese.
- Coat a baking dish with 1 tablespoon of oil. Layer the mince, potatoes and beetroot alternately with cream cheese and egg cream. Scatter the rest of the cheese on top. Bake in a preheated oven (electric stove: 200 ° C, convection: 180 ° C, gas: level 3) for approx. 45 – 60 minutes.
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