Potato Gratin – Bolognese

5 from 4 votes
Cook Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people


Potato gratin - Bolognese

  • 7 Potatoes (leftovers)
  • Sunflower oil to your taste
  • 300 g Mett, seasoned
  • 1 Onion
  • 2 Garlic cloves
  • 3 Carrots
  • Oregano to taste
  • Salt, gourmet pepper, paprika powder
  • 1 small can Tomato paste
  • 1 small can Water to extinguish
  • 1 Can Tomatoes, in pieces
  • 1 pinch Cane sugar
  • 1 piece Cheese (dark beer)
  • 1 piece Cooking fat
  • 100 ml Cream


  • Put sunflower oil in a pan, heat. Add the meat and turn it under vigorous roasting. Peel the onion and garlic, put them into the blitz chopper, chop them up and add them. Let it continue to fry. Clean and slice the carrots and fold in.
  • Season with oregano, salt, gourmet pepper and paprika powder, season to taste. Then sweat with tomato paste, stir, add a little water so that it doesn't burn. Now add the chunky tomatoes, bring to the boil, cover, switch down and simmer for a few minutes. Then season again and add a pinch of cane sugar.
  • Put the potatoes (leftovers) in a saucepan with salt and water. Cook them for about 15 to 20 minutes, rinse and drain. Then peel and cut into slices. Take a baking pan, mine was a square one, brush with fat. Pour in the Bolognese.
  • Then distribute the potato slices on top. Pour the cream over the top and sprinkle with the freshly grated or grated cheese. Preheat the oven to 175 ° convection or to 200 ° top / bottom heat. Now slide in and bake for about 25 minutes. Then serve on flat plates.
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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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