Gratin with minced meat and potatoes

Ingredients for Gratin with minced meat and potatoes

Instructions for Gratin with minced meat and potatoes

To prepare the Gratin with minced meat and potatoes recipe, please follow these instructions:

The potatoes are washed, peeled and cut for approx. 5 mm. Thick slices. Half of the oil heat in a pan, and the brown potato slices lightly on both sides

The lid is peeled and chopped fine. The tomatoes are scalded, peeled and chopped. The rest of the oil is heated and the chopped onion is switched.

The chopped meat and tomatoes are joined and easily combed with the loaf. The tomato paste is stirred with water and added. Sprinkle with salt and pepper and allow the meat mixture to spin under low and for low heat for 30 minutes. Then take the pan off the flask and half of the cheese is stirred in the meat mixture.

The butter to the sauce is melted in a saucepan, the flour is stirred in, it is warmed well while stirring, and then the milk is added gradually and stirring until you get a thick sauce. Now take the saucepan off the heat.

Whip the eggs together and add salt and fried nutmeg and stir the mixture into the sauce. Let it boil slowly and gently and mix the rest of the cheese.

An oven-proof dish is sprinkled with raspberries. Put on the browned potato slices, which are lightly sprinkled with salt. Spread the meat mixture over the potatoes and pour the cheese sauce over to cover it completely.

Place the dish in a preheated oven at 220 degrees for 30 minutes until the gratin has a beautiful golden brown color.