Swedish Meatballs with Gratin

Ingredients

• 1 finely chopped shallot
• 1 tsp butter
• 1 day-old roll (brötchen)
• milk (3.5% fat) for soaking
• 1 egg
• 500 g ground beef
• 0.5 tsp Salt
• Pepper
• clarified butter
• 40 g Butter
• 3 tbsp mustard
• 200 ml whipping cream
• Salt
• 1 tbsp chopped dill sprigs
• 800 g potatoes
• 1 tsp butter
• 250 ml Whipping Cream
• 250 ml milk (3.5% fat)
• Salt
• Pepper
• 80 g grated Gruyère cheese (or other mountain cheese)

Instructions

1. 1.

   For the meatballs, sauté the shallot in hot butter until translucent. Soak the roll in milk, squeeze out excess liquid, and combine with the shallots and egg; season with salt and pepper and mix well. Shape small balls with wet hands and fry them golden brown in hot clarified butter.

2. 2.

   For the mustard sauce, melt butter with mustard in a small pot, slowly whisk in cream, heat, season with salt, and stir in dill.

3. 3.

   To make the potato gratin, peel, wash, dry, and thinly slice the potatoes. Layer them in a greased baking dish like roof tiles.

4. 4.

   Whisk together cream, milk, salt, pepper, and grated cheese; pour over the potatoes.

5. 5.

   Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 45 minutes until the potatoes are tender and lightly browned.

6. 6.

   Serve the meatballs with mustard sauce and potato gratin.