Potato Gratin with Turkey Ground Meat

Ingredients

• 2 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 500 ml milk
• 2 tbsp crème fraîche
• 40 g grated cheese (e.g., Emmental)
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 Garlic clove
• 1 onion
• 600 g turkey ground meat
• 2 tbsp olive oil
• 500 g diced tomatoes (canned)
• 1 tbsp freshly chopped herbs (e.g., rosemary and marjoram)
• Salt
• Pepper (freshly ground)
• 800 g waxy potatoes
• 80 g grated cheese (e.g., Emmental)
• fresh herbs (for garnish)

Instructions

1. 1.

   Melt the butter in a pot, sprinkle with flour, and deglaze with white wine. Bring to a boil and whisk in milk. Simmer for about 5 minutes over gentle heat, stirring occasionally until thickened. Stir in crème fraîche and cheese, remove from heat, and season with salt, pepper, and nutmeg.

2. 2.

   Peel and finely dice the garlic and onion. Brown the turkey ground meat in hot oil until crumbly, then add onion and garlic and cook for a few minutes. Stir in tomatoes and simmer gently for about 10 minutes. Add herbs and season with salt and pepper.

3. 3.

   Preheat the oven to 180°C fan (356°F).

4. 4.

   Peel the potatoes and slice them 3-4 mm thick. Layer alternately with sauce and ground meat in a baking dish, finishing with sauce. Sprinkle with cheese and bake for about 45 minutes until golden brown. If the top darkens, cover with foil. Serve sprinkled with fresh herbs.