John Myers
Gratin with Meatballs
The perfect gratin with meatballs recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 200 g Mushrooms
- 150 g Cherry tomatoes red
- 1 Shallot
- 0,5 bunch Parsley
- 250 g Minced meat
- 1 Egg
- Salt and pepper
- 1 tbsp Plant cream
- 200 ml Cream
- 150 g Freshly grated Parmesan
- Peel the potatoes and cut into thin slices. Clean the mushrooms and cut into slices. Halve the cherry tomatoes. Peel the shallot and cut into fine cubes. Roughly chop the parsley. Grate the Parmesan.
- Mix the minced meat with the egg, salt and pepper well and shape into small balls. Heat the vegetable cream in a pan and fry the meatballs in it on all sides. Add the mushrooms and shallots. Let them sauté briefly. Add the parsley and tomatoes and stir in.
- Layer the potato slices in a greased casserole dish. Spread the meatballs and the mushroom-shallot mixture over them. Mix the cream with 2 egg yolks and 50 g Parmesan cheese. Season with salt and pepper. Spread evenly over the top. Sprinkle with the remaining Parmesan Bake in the preheated oven at 200 ° C for approx. 50 minutes.
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