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Layered potato and mince gratin

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 20g butter

  2. 2 bacon rashers, chopped

  3. 2 medium (300g) brown onions, chopped

  4. 1 stick celery, chopped finely

  5. 1kg minced beef

  6. 1 1/2 cups (375ml) beef stock

  7. cup (60ml) tomato paste

  8. salt and pepper, to taste

  9. 1 tablespoon cornflour

  10. 1 tablespoon water

  11. cup chopped fresh parsley

  12. 1kg desiree or pontiac potatoes, peeled, sliced thinly

  13. 1 tablespoon olive oil

  14. cup (40g) grated parmesan cheese

  15. Note: can be made a day ahead.

Instructions Jump to Ingredients ↑

  1. Melt butter in a large pan; cook bacon and onion, stirring, over a low heat for 10 minutes or until onion is soft. Add celery; cook, stirring, for two minutes. Increase heat; add beef, stirring until browned. Stir in stock, paste, salt and pepper; simmer, uncovered, for 15 minutes. Blend cornflour with water and stir into mince until it boils and thickens. Stir in parsley.

  2. Preheat oven to moderate (180C). Overlap 1/3 of the potato slices over the base of an oiled 2.5-litre (10-cup capacity) ovenproof dish; top with half the beef mixture. Repeat layering with remaining potato slices and beef mixture, ending with potato slices. Brush top with oil and bake, uncovered, in a moderate oven for 1 hour. Sprinkle top with cheese and bake for a further 30 minutes or until potato is tender and top is browned.

  3. Suitable to freeze. Suitable to microwave.

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