Tomato, Ground Meat and Cheese Gratin

Ingredients

• 600 g small potatoes
• 1 old-fashioned roll
• 1 Shallot
• 400 g mixed ground meat
• 1 egg
• Salt
• Pepper (freshly ground)
• paprika powder
• 250 g cocktail tomatoes
• butter (for greasing the dish)
• 350 ml whipping cream
• 3 eggs
• 100 g grated Gruyère cheese
• 2 tbsp chopped chives

Instructions

1. 1.

   Wash the potatoes, parboil them in salted water for about 20 minutes until almost tender, drain and peel.

2. 2.

   Preheat the oven to 180 °C fan‑forced.

3. 3.

   Soak the roll in slightly warm water. Peel and finely dice the shallot. Mix the drained roll, shallot, ground meat, egg and spices into a dough.

4. 4.

   Briefly blanch the tomatoes, shock them in cold water, then peel. Grease a baking dish with butter.

5. 5.

   With wet hands form small meatballs from the dough. Arrange the potatoes, tomatoes and meatballs in the greased dish. Whisk together the cream and eggs, season with salt and pepper, and pour over the gratin. Sprinkle with cheese and bake in the preheated oven for about 40 minutes until golden brown. Garnish with chives before serving.