Potatoes combined with meat are a win-win option, but you need to know how to arrange them correctly so that you don’t get bored with the dish. A great way to put this combination into practice is to prepare a potato and meat gratin recipe.
This very hearty dish is prepared very quickly, and you don’t need a lot of ingredients for it. The calorie content of the recipe is balanced by useful substances contained in the components and will be preserved during heat treatment.
- Recipe posted: Alexander Lozier
- After cooking you will receive: 5-6 servings
- Preparation: 10 minutes
- Cooking: 50 hours
- Preparation: 1 hour
- Calorie content: 195 kcal per 100 g
Composition of potato gratin
- 2 ½ cups pasteurized cow's milk
- 3 cloves young garlic
- onion head
- a slice of butter
- 3 chicken eggs
- 300 g potatoes
- 300 g minced meat
- spices – paprika and coriander
How to make potato and meat gratin?
1. Peel the onion. Cut into medium half rings. Chop the garlic and fry along with the onion and minced meat on a well-heated roasting pan until cooked.
2. Grease the baking pan with a piece of butter. Wash the potatoes under running water and remove the skins. Slice into plates of medium thickness.
3. Place some of the potatoes into the prepared form. Place minced meat on top in one layer. Cover it with a layer of potatoes.
4. Mix milk with chicken eggs whipped into a strong foam. Pour the egg mixture over the potatoes. Cover everything with cooking foil.
5. Place in a well-heated oven. Bake for about 45 minutes. Bake for another 20 minutes without foil until the top crust browns.
6. Potatoes with minced meat can be served as a separate dish, or can be complemented with a light vegetable salad or rich tomato sauce with spicy notes.
Gratin is a unique recipe that easily accepts many gastronomic variations and allows you to prepare it in a completely new way every time. It’s worth trying another simple and satisfying version of this famous French dish -.
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Gratin is a dish that was born in France and has gained popularity all over the world. If you want to prepare something sophisticated and very tasty from ordinary products, make potato gratin.
Traditional potato gratin
The classic potato gratin recipe takes about an hour to prepare. The calorie content of the dish is 1000 kcal. Makes 6 servings in total. Choose medium fat cream.
Ingredients:
- 10 potatoes;
- 250 g cheese;
- egg;
- two cloves of garlic;
- 250 ml. cream;
- a pinch of nutmeg. nut;
- spices.
Preparation:
- Thin plates of 3 mm. Cut the peeled potatoes thickly.
- Chop the garlic.
- Using a mixer, beat the eggs, pour in the cream, add salt, garlic, nutmeg and ground pepper. Stir.
- Grease a baking sheet with a piece of butter, place the potatoes and pour over the sauce, sprinkle with grated cheese.
- Bake the gratin for 45 minutes.
Required ingredients:
- 300 g potatoes;
- bulb;
- 300 g pork;
- 10 tbsp. mayonnaise;
- cheese - 200 g;
- spices.
Cooking steps:
- Cut the peeled potatoes into circles.
- Thinly slice the onion into half rings. Grate the cheese.
- Cut the meat into small cubes and beat lightly.
- Place the meat in a mold, add salt and ground pepper.
- The second layer is onion, then potatoes. Sprinkle again with salt and pepper. Cover with mayonnaise and sprinkle cheese on top.
- Cook for an hour and be careful not to burn the cheese.
You can also make potato gratin by layering the ingredients in a dish.
Potato gratin with chicken
Potato gratin with mushrooms and chicken takes an hour and a half to prepare. Since the potatoes need to be cut into thin slices, use a grater.
Required ingredients:
- two chicken breasts;
- 4 large potatoes;
- half stack cream;
- 10 champignons;
- cheese - 100 g;
- bulb;
- curry.
Preparation step by step:
- Cut the mushrooms into slices and fry.
- Using a grater, cut the potatoes into thin circles.
- Cut the meat into pieces. Chop the onion into rings.
- Place meat and potatoes on a greased baking sheet.
- Place mushrooms and onion rings on top.
- Add salt and pepper. Add curry to cream and shake. Pour over the gratin.
- Cook the gratin with grated potatoes for 40 minutes.
Cooking time: 2 hours
Number of servings: 6
How to cook gratin with meat, step-by-step recipe with photos:
Step 1. Peel the onion and cut it into thin half rings. Fry it in a heated frying pan until golden brown and set aside.
Step 2. Fry the minced meat in butter until tender along with a chopped garlic clove and cognac.
For my dishes, I choose minced meat made from beef and chicken fillet. It turns out to be less fatty than pork and beef and at the same time has a very rich, soft taste. With this minced meat I cooked both, and.
Step 3. Wash the old potatoes, peel them and cut them into thin slices (no more than 3 mm thick). Grease a heat-resistant dish with butter and place a layer of thinly sliced potatoes on it.
To prepare gratin, do not wash the sliced potatoes. It's all about the starch contained in the fruit. It is thanks to starch that connects the layers, “glues” them together, and a homogeneous pie is obtained - gratin.
Step 4. Place fried minced meat and finely chopped herbs on top of the potatoes.
Step 5. Cover the minced meat with the remaining potatoes, pour the broth into the mold, cover it with foil and put the gratin in the oven, preheated to 200 degrees for 30 minutes.
Step 6. While the gratin is baking, prepare the filling: mix cream/sour cream, paprika and salt in a container.
Step 7. After half an hour, take the pan out of the oven and pour the creamy filling over it. Let it bake without foil for another 20 minutes.
Serve the finished gratin cooled with herbs and your favorite spices.
Your dish is ready, bon appetit!
Calories: Not specified
Cooking time: 35 min
Today we invite you to prepare potato gratin with minced meat - a delicious baked potato with meat with a crispy golden crust. Gratin, translated from French, means “casserole” or “baked”; the word served as the name of a dish that can be prepared with or without meat (without meat it will be traditional, classic).
The cooking method is simple - first we “collect” the ingredients in a mold, cook in the oven until almost ready, then fill it with an omelette, sprinkle with cheese and bake the potato gratin with minced meat until golden brown. But you will learn more from our step-by-step recipe with photos.
It will take 35 minutes to prepare, and the above ingredients will make 2 servings.
Ingredients:
- potatoes – 300 g;
- pork or minced pork – 400 g;
- hard cheese – 100 g;
- onion – 120 g;
- garlic – 4 teeth;
- ground paprika – 5 g;
- egg – 2 pcs.;
- cream – 50 ml;
- salt, olive oil, thyme.
Recipe with photos step by step:
You can prepare this dish with minced meat from the nearest grocery store, but, in my opinion, it is easier and healthier to quickly grind lean pork in a processor. If you have some beef on hand with the pork, you will get delicious homemade minced meat. 
Finely chop the onion. Pass the garlic through a press. Mix the minced meat with onion and garlic, salt to taste. 
Peel the potatoes and cut them into thin slices with a sharp knife. The thinner the slices, the faster the gratin will cook, and, most importantly, the tastier it will be. 
Pour olive oil over the baking dish. Place the first layer of potato slices overlapping. 
Place a layer of minced meat on the potatoes and distribute in an even layer. 
Sprinkle the minced meat with ground paprika, grated cheese, and thyme. 
Next, lay the potato slices overlapping again. 
We alternate layers until all the ingredients are gone, finish everything with potatoes, salt, and pour olive oil.
Place the pan in an oven preheated to 180 degrees Celsius for 20 minutes. 
Mix two raw chicken eggs, a pinch of salt and cream in a bowl. Remove the pan from the oven, fill with the egg mixture, sprinkle with cheese and thyme. 
Cook for about 10 more minutes until golden brown. Serve hot. 
Bon appetit.
Try also cooking something that is not quite traditional, but still very tasty.
Meat gratin or French meat- a dish borrowed from French cuisine. The word “gratin” is not only the name of the dish, but also the method of preparation. Gratin can be sweet or savory. Meat gratin prepared mainly from beef and pork. Today we will tell you how to make a classic French beef gratin.
Meat gratin: cooking secrets
To prepare meat gratin, you will need a heat-resistant dish. This could be a casserole dish, a roasting pan, or a cast iron roasting pan. It is known that in heat-resistant dishes with a thick bottom and walls, the temperature is distributed more evenly and lasts longer. This is very important since we are dealing with a multi-layer dish.
Before you start laying out layers of food, grease the walls of the dish in which the dish will be baked with butter. This simple culinary life hack will prevent food from burning.
Advice from T-Bone: for more flavor, the walls of the dish can be greased with a clove of garlic.
A properly prepared gratin has a thick golden crust and a juicy, fully cooked filling inside. The secret to a successful dish lies in the correct temperature conditions. First, the gratin is baked at a moderate temperature, and then raised to 200 degrees and baked for 10-15 minutes.
If you do not regulate the temperature during baking, then most likely your gratin will turn out half-baked or, on the contrary, burn.
If you cook grtain with meat and vegetables, keep in mind that the vegetables will begin to release juice. Don't be surprised if the finished dish floats in its own juice. To prevent this, pre-fry the vegetables in a pan and use less sauce.
Meat gratin with potatoes
This is the most popular meat gratin recipe. First, peel the potatoes and cut them into medium-thick slices. To prevent the potatoes from darkening while waiting in the wings, fill them with cold water.
Now let's talk about meat. As we have already written, gratin is often made from beef or pork. We suggest you make a choice in favor of beef. Lean meat with a pronounced beef flavor is what you need for a classic French dish.
In a greased form, lay out all the ingredients in layers: meat, then a layer of potatoes, sauce on top and repeat again. The last layer is grated cheese. It is this that gives the dish an appetizing golden crust.
Meat gratin is baked for about 40-50 minutes at a temperature of 180 degrees. 10 minutes before the end of cooking, the temperature in the oven must be raised to 200 degrees to form a dense crispy crust.
