Elevated Potato and Minced Meat Gratin – Page 2

1. Prepare the Potatoes:
  - In a large pot, bring water to a boil with 1 teaspoon of salt. Add the diced potatoes and cook until tender but not falling apart, about 10-15 minutes. Drain and set aside.
2. Cook the Meat Mixture:
  - In a skillet over medium heat, add a splash of vegetable oil. Sauté the chopped onion and bell pepper until soft. Add the minced meat, breaking it apart with a spatula. Cook until browned.
  - Stir in the tomato paste, water, salt, granulated garlic, paprika, oregano, and black pepper. Let the mixture simmer for about 5 minutes, or until it’s fully cooked and slightly thickened. Off the heat, stir in the chopped green onions.
  - 1. Assemble the Gratin:
      - Preheat your oven to 375°F (190°C).
      - In a large baking dish, layer the boiled potatoes as the base. Top with the meat mixture, spreading evenly.
      - Place the cheese slices over the meat layer, covering it completely.
    2. Prepare the Custard Mixture:
      - In a bowl, whisk together eggs, milk, salt, and oregano. Stir in the grated cheese. Pour this mixture evenly over the cheese layer in the baking dish.
    3. Bake:
      - Sprinkle the top with additional grated cheese for a crispy, golden crust.
      - Bake in the preheated oven for about 25-30 minutes, or until the custard is set and the top is golden and bubbly.
    4. Serve:
      - Let the gratin sit for a few minutes after removing it from the oven. This rest period allows it to set, making it easier to slice.
      - Serve warm, garnished with additional chopped green onions or parsley, if desired.
    This gratin recipe brings together the comforting heartiness of potatoes and minced meat, with the creamy richness of cheese and a custard-like topping. The result is a multi-layered dish that’s perfect for a cozy family dinner or impressing guests at a casual gathering. Its depth of flavor and comforting warmth are sure to make it a favorite.

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