Potato Gratin with Ground Beef and Leek

Ingredients

• 800 g potatoes
• 250 g leek (1 stalk)
• 3 tbsp olive oil
• 1 onion
• 1 Garlic clove
• 4 sprigs thyme
• 200 g ground beef (beef)
• Salt
• Pepper (freshly ground)
• 200 ml meat broth
• 20 g butter

Instructions

1. 1.

   Peel the potatoes, slice them thinly and place in cold water. Wash and trim the leek, then cut it into slightly diagonal rings. In a hot pan with 1 tbsp olive oil, sauté for 2–3 minutes until translucent.

2. 2.

   Peel the onion and garlic, then finely dice both. Rinse the thyme, shake dry, and pluck off the leaves.

3. 3.

   Brown the ground beef with the garlic and onion in 2 tbsp oil, seasoning with salt and pepper as it cooks.

4. 4.

   If needed, butter a baking dish. Layer the dried potato slices, leek, and browned beef alternately until all ingredients are used, seasoning each layer and sprinkling thyme. Finish with a top layer of potatoes. Pour the broth over the layers and scatter butter flakes on top.

5. 5.

   Cover with parchment paper and bake for 35 minutes in a preheated oven at 180 °C (160 °C fan; gas stove level 2–3). Remove the parchment and bake an additional 30 minutes until golden brown.