Potato and Meatball Gratin
Ingredients (serves 4 to 6)
For the meatballs:
400g ground beef (beef, veal, or a combination)
1 small grated onion
1 crushed garlic clove
1 egg
2 tbsp breadcrumbs
1 tsp paprika
Salt, pepper, chopped parsley
For the gratin:
700g potatoes
200ml single cream
100ml milk
1 garlic clove
100g grated cheese (Emmental, Comté, mozzarella, or a combination)
Nutmeg (optional)
Salt, pepper
Butter for the dish
Preparation
1. Prepare the meatballs:
In a bowl, combine all the meatball ingredients.
Shape them into medium-sized meatballs.
Fry them in a pan with a drizzle of oil for 5 to 7 minutes until golden brown. Set aside.
2. Prepare the potatoes:
Peel the potatoes and slice them into thin slices (with a knife or a mandolin).
Rub a gratin dish with a clove of garlic, then butter it.
3. Assemble the gratin:
Arrange a layer of potatoes in the bottom of the dish.
Add a few meatballs, then cover with more potatoes.
Alternate until all the ingredients are used up, ending with potatoes.
4. Cream and bake:
In a bowl, mix the cream, milk, a pinch of salt, pepper, and a little nutmeg.
Pour this mixture over the gratin.
Cover with grated cheese.
5. Bake:
Cover with aluminum foil and bake at 180°C for 35 minutes.
Remove the foil and let the dish bake uncovered for 15 to 20 minutes, until golden brown.
Tip:
You can add sautéed spinach or mushrooms between the layers for extra vegetables.
Serve with a green salad or tomato salad to balance the meal.