Vegetable Gratin with Meatballs
A vegetable gratin featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- 200 g Green beans
- Salt
- soft butter (for greasing the dish)
- 1 slice of toast bread
- 1 Shallot
- 1 Garlic clove
- 400 g ground meat
- breadcrumbs (for working and rolling)
- Pepper
- 1 tsp Dried oregano
- 0.5 tsp dried thyme
- 300 ml whipping cream
- 150 g grated cheese (e.g., Emmental)
- nutmeg
- 2 tbsp parmesan
- 100 g cherry tomatoes
Instructions
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1.
Wash the potatoes and parboil them for 15-20 minutes until not fully cooked. Peel and slice into thick rounds. Trim the green beans and boil in salted water for about 5 minutes, keeping a firm bite. Drain, rinse with cold water, and let drain.
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2.
Preheat the oven to 180°C (350°F) with upper and lower heat. Grease a baking dish with butter.
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3.
Soak the toast slice in a little water. Peel and finely chop the shallot and garlic. Add them to the ground meat and mix with the drained toast. Season well with salt, pepper, oregano, and thyme. If needed, add breadcrumbs until a firm dough forms. With damp hands, shape small balls and coat them in breadcrumbs.
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4.
Place the sliced potatoes and green beans into the baking dish. Whisk together the cream with 50 g of cheese and season with salt, pepper, and nutmeg. Pour over the vegetables. Arrange the meatballs on top and bake for 30-40 minutes. In the last 10 minutes sprinkle or lay the remaining cheese, parmesan, and washed tomatoes over the gratin. Finish baking and serve warm.
