Recipe (english)

Potato Gratin Bolognese

Potato Gratin Bolognese

Potato Gratin Bolognese tastes particularly aromatic and spicy when fresh marjoram is used for Bolognese and freshly grated Parmesan is used for Edam potato Gratin. Boil a firm variety of potatoes as a coat of potatoes. Drain the water and place the potatoes in cold water for faster cooling. Peel the carrots, onion and garlic cloves and cut into fine cubes. Heat olive oil in a stainless steel frying pan. Fry the minced meat vigorously in it. Add the carrots, onions and half of the garlic and fry lightly at medium heat. Season the minced meat with pepper from the mill, salt and fresh marjoram. Stir in the tomato purée and sweat lightly. Add half a can of tomatoes (approx. 240 g drained weight) and crush a little with a wooden spoon. Let the Bolognese simmer lightly. Preheat the oven to 200°. Peel and slice the potatoes. Pour the Bolognese into a casserole dish and spread the potatoes on it, as shown in the picture above. Stir cream fraiche with cream until smooth and season with pepper, salt and the remaining garlic. Mix the freshly grated Parmesan cheese with the cream Fraiche and spread over the potato Gratin Bolognese. Grate Edam coarsely and sprinkle over it. Bake the potato gratin Bolognese for about 20 minutes on the middle rack. Then slide it onto the second rail from above, switch on the grill level 3 and gratinate the cheese for 2-3 minutes until it begins to brown slightly.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
753 kcal
53 g
33 g
50 g

(C)opyright by Marions Kochbuch