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Farmer’s Gratin

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Farmer’s Gratin

The perfect farmer’s gratin recipe with a picture and simple step-by-step instructions.

Farmer’s gratin

  • 500 g Potatoes
  • 2 Onion
  • 4 piece Medium-Sized tomatoes
  • Salt, gourmet pepper to taste
  • 100 ml Cream
  • 500 g Minced meat to taste
  • 1 Egg
  • 1 Can small Tomato paste
  • 2 tbsp Breadcrumbs
  • Rapeseed oil to taste
  • 1 piece Gouda cheese
  • 1 bag Mozzarella
  1. Grease a casserole dish and preheat the oven to 200 degrees top / bottom heat or 180 degrees circulating air. Peel and roughly dice the potatoes and onions. Wash medium-sized tomatoes, rub dry and cut in half. Salt, pepper and pour the cream on top.
  2. Then place in the preheated oven and bake for 35 minutes. In the meantime, prepare the meatballs for this. Take a bowl and add the minced meat to taste. Finely chop another onion.
  3. Add these together with the egg, tomato paste, breadcrumbs, salt & gourmet pepper. Mix everything together and form meatballs with slightly damp, clean hands. Then take a pan, heat the oil in it and add the meatballs.
  4. Sauté vigorously on all sides, remove. Grate both types of cheese one after the other. After the first cooking time in the oven, take out the casserole dish. Place the fried meatballs on top and sprinkle with the cheese. Put back in the oven and finish baking for another 30 minutes.
  5. Then take flat plates and distribute the portions on top. Serve & enjoy immediately.
Dinner
European
farmer’s gratin

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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