Meatloaf Gratin with Potatoes and Parsnips

- 1.1 pounds (500g) ground meat
- 1.1 pounds (500g) potatoes
- 1 large yellow onion
- 6 ounces (170g) parsnips
- 6 ounces (170g) grated cheese (31% fat content)
- 1 cup (240ml) heavy cream (15% fat content)
- 1 cup (240ml) crème fraiche
- 4 tablespoons (60ml) tomato puree
- 4 tablespoons (60ml) oil
- 4 cloves garlic
- 2 teaspoons dried basil
- Salt and pepper to taste
- Oil for greasing the pan
1. Preheat your oven to 390°F or 200°C.
2. Finely chop the yellow onion and garlic, then sauté them in oil with the ground meat, tomato puree, and dried basil until the meat is cooked through. This should take about 10 minutes. Add some crème fraiche and season with salt and pepper to taste.
3. Next, peel and thinly slice the potatoes and parsnips using a sharp knife or mandolin. Grease a large baking dish and start layering the potatoes, parsnips, and meat mixture.
4. Pour heavy cream over the top of the layers and finish it off with a generous sprinkling of grated cheese.
5. Place the baking dish in the middle of the oven and bake for 50-55 minutes, or until the potatoes and parsnips are tender when pierced with a fork.
6. To complete the meal, consider serving it with a refreshing side salad made from shredded white cabbage, thinly sliced red onion, and crisp apple.
- baking dish
- knife
- mandolin
- oven
- mixing bowl
- spoon
- cutting board
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