Ingredients
500g ground beef (mince)
1 medium onion, finely diced
2 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon paprika
Salt and pepper to taste
4–5 medium potatoes, thinly sliced (Yukon Gold or similar)
200ml heavy cream or béchamel sauce
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1 tablespoon olive oil
Optional: fresh herbs (thyme, parsley) for garnish
Instructions
Preheat the oven to 180°C (350°F).
Cook the beef mixture: In a skillet, heat olive oil over medium heat. Add diced onion and sauté until soft. Stir in garlic, then add the ground beef. Cook until browned.
Add tomato paste, paprika, salt, and pepper. Stir and simmer for 5–10 minutes until well combined and slightly thickened.
Slice potatoes evenly using a mandoline or sharp knife (about 3 mm or 1/8 inch thick).
Assemble the gratin: In a greased baking dish, layer half of the potatoes on the bottom. Spread half the beef mixture on top. Repeat the layers. Pour cream or béchamel evenly over the top.
Sprinkle the cheese over the final layer. Cover with foil.
Bake for 45 minutes, then uncover and bake an additional 15–20 minutes until the top is golden and bubbly.
Rest for 10 minutes before slicing. Garnish with herbs if desired.
Notes
You can swap the beef for turkey, lamb, or plant-based mince.
Add vegetables like spinach, mushrooms, or carrots for extra nutrients.
Let the dish rest before slicing to help the layers hold together.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: European / Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 portion (1/6 of the dish)
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 460mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg