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Potato Gratin With Minced Meat And Peppers


  • Author: Jo & Bart
  • Total Time: 30 Minutes
  • Yield: 4 1x

Description

This recipe for potato gratin with minced meat and peppers is based on the same principle as lasagne, but with potatoes instead of pasta. The effect will be the same, but it will be easier to digest for people with gluten intolerance. Enjoy your discovery!


Ingredients

Scale

1 pound potatoes

1 onion

1/2 pound minced meat

1 small can of corn

1 pointed pepper

1 tablespoon tomato paste

1/3 cup water

1/2 cup strained tomatoes

Spices: Salt, bell pepper, paprika

For the béchamel sauce:

1 1/2 cups milk

1 tablespoon butter

1 tablespoon flour

Spices: Nutmeg Salt


Instructions

  1. First, cook the potatoes until tender, then place in the baking dish.
  2. Prepare the minced meat by placing it in a frying pan and browning it.
  3. Once the meat is cooked, add all the ingredients except the corn and leave to cook for a few minutes.
  4. Once everything is cooked, deglaze with a little water and tomato purée, add the corn and season.
  5. To prepare the Béchamel sauce: Place the butter in a saucepan and melt.
  6. Once the butter has become liquid, add the flour and sauté briefly, taking care not to burn it.
  7. Add the milk and stir constantly until creamy.
  8. Add the béchamel sauce to the potatoes and stir.
  9. Add sauce to ground meat.
  10. Cover with cheese.
  11. Bake at 220°C for approximately 20 minutes.

Notes

Here are some tips for storing this recipe:

Refrigerator: If you have leftovers, allow them to cool at room temperature for about an hour, then transfer them to an airtight container. Store the dish in the refrigerator, and it should last for about 3 to 4 days. When reheating the leftovers, use a preheated oven at a moderate temperature to avoid overcooking the dish.

Freezer: This recipe can also be frozen for longer-term storage. Allow the dish to cool completely, then transfer it to a freezer-safe container or wrap it in plastic wrap and aluminum foil to prevent freezer burn. It can be stored in the freezer for about 2 to 3 months. To thaw, place the dish in the refrigerator overnight, then reheat it in the oven following the original cooking instructions.

  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Category: dinner
  • Method: oven
  • Cuisine: european

Keywords: potato, oven, gratin, minced meat, pepper