Potato Gratin with Mushrooms, Minced Meat and Parsley
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s)
- 500 g minced pork
- Mushrooms, fresh
- 1 bag / s cheese (Gouda), grated
- 1 bunch parsley, freshly chopped
- 0.5 ½ glass white wine, dry
- 2 cups whipped cream
- salt and pepper
- nutmeg
- Oil or butter for the mold
Print Recipe
Pin Recipe Instructions
- In order for this recipe to work well, it is advisable to preheat the oven to approx. 200 ° C. Sear the minced meat in a large pan and then add the parsley and the wine, lightly season with pepper and nutmeg and continue to fry over a low heat for 5 minutes.
- Cut the mushrooms into strips (if they are large, also cut in half). Dry the peeled and equally sized slices of potatoes with kitchen paper. Grease a large baking dish with butter or oil.
- The first layer consists of neatly placed potato slices. Season each potato layer lightly with salt, pepper and nutmeg. Spread some fried minced meat and a few mushroom slices over it with a tablespoon.
- Repeat the entire process up to the edge of the baking dish. Do not fill the mold too full, so that the cheese does not drip down later. Finally, pour the two cups of whipped cream over the entire surface of the mold and finally cover everything with the grated Gouda.
- The mold is then placed in the oven at 200 ° C. You can cover the gratin with aluminum foil at the beginning so that the cheese does not burn. After about 35 minutes you should remove the aluminum foil and bake the gratin for another 15 minutes. Prick the gratin with a knife or fork to see if the potatoes are tender.
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