Potato-Patty Gratin

Ingredients

• 1 onion
• 1 Garlic clove
• olive oil
• 100 ml white wine (non-alcoholic)
• 200 ml broth
• 100 ml heavy cream
• 500 g mixed ground beef
• 1 tsp finely chopped rosemary
• 1 tbsp finely chopped parsley
• Salt
• ground pepper
• 800 g mostly waxy potatoes
• herbs for garnish
• 2 Eggs
• 100 g crème fraîche
• 50 g grated cheese (e.g., Gouda)

Instructions

1. 1.

   Peel and dice the onion and garlic. Sauté in a pan with 1-2 tbsp hot oil until translucent. Add the ground beef and cook until crumbly. Pour out the wine and reduce, then add the cream and broth and simmer for about 15 minutes until thickened. Stir occasionally and add more broth if needed. Remove from heat, stir in rosemary and parsley, season with salt and pepper, and let cool.

2. 2.

   Preheat oven to 180°C (350°F) fan or 160°C (320°F) gas stove level 2-3. Lightly oil a baking dish if necessary.

3. 3.

   Peel the potatoes and slice into 2-3 mm thick rounds or shave them. Place about one-third of the potato slices in the baking dish. Whisk the eggs with crème fraîche and mix into the meat sauce. Spread half of the meat sauce over the potatoes, then top with another layer of potatoes.

4. 4.

   Add the remaining meat sauce on top and cover with the rest of the potatoes. Lightly season each potato layer with salt and pepper. Sprinkle grated cheese over the top and bake in the oven for about 50 minutes until golden brown. Serve garnished with herbs.