A CLASSIC FRENCH MEAT-AND-POTATO GRATIN, COMFORTING AND ELEGANT.
- SERVINGS 4–6 people
- PREP TIME 35 minutes
- COOK TIME 1 hour 30 minutes
- TOTAL TIME 2 hours 5 minutes
INGREDIENTS
For the Meat Layer
- 700 g ground beef (or leftover braised beef, shredded)
- 1 large yellow onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, peeled and finely diced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 250 ml beef stock
- 1 bay leaf
- 1 tsp thyme (fresh or dry)
- Salt and freshly cracked pepper
For the Potato Purée
- 1.3 kg Yukon Gold or Russet potatoes, peeled and cut
- 80 g butter
- 150 ml warm milk or cream
- Salt
- Freshly cracked pepper
- Optional: a touch of nutmeg
For the Gratin Topping
- 80 g grated Gruyère or Comté
- A few knobs of butter
INSTRUCTIONS
1. Prepare the Meat Filling
- In a large sauté pan, heat butter and olive oil over medium heat.
- Add onions, carrots, garlic. Season with salt. Cook 6–7 minutes until softened.
- Add ground beef, breaking it up; season well. Brown fully.
- Stir in tomato paste and cook 1 minute.
- Deglaze with beef stock, add bay leaf and thyme.
- Simmer uncovered 25–30 minutes, until thickened but still juicy.
- Taste and adjust seasoning. Remove bay leaf.
2. Make the Potato Purée
- Boil potatoes in salted water until soft.
- Drain, steam-dry 2 minutes.
- Mash or put through a ricer.
- Fold in butter, then warm milk/cream.
- Season with salt, pepper, and a pinch of nutmeg if using.
3. Assemble & Bake
- Preheat oven to 400°F / 200°C.
- Spread the meat mixture evenly in the bottom of a baking dish or gratin.
- Spoon or pipe the potato purée on top.
- Sprinkle Gruyère and dot with butter.
- Bake 20–25 minutes until the top is golden and lightly crispy.
- Let rest 10 minutes before serving.
SERVING
Serve with a green salad with sharp mustard vinaigrette, or roasted vegetables.
By Laurent Dagenais