Potato Gratin with Meatballs
Immerse yourself in the world of comfort with this potato gratin with meatballs, a family dish that combines the tenderness of spicy meatballs with the creaminess of potatoes, all coated in a smooth cream and baked under a layer of golden cheese. Easy to prepare and always appreciated, this dish will transport you to a warm and friendly atmosphere. The careful preparation of the meatballs and the layered assembly create a perfect harmony of flavors that will delight young and old alike. A true classic revisited for unforgettable moments of sharing around the table.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Meatball preparation: Finely grate the onion and chop the garlic. In a bowl, mix all the meatball ingredients. Form meatballs 3-4 cm in diameter. Brown them for 5-7 minutes in an oiled pan, then set aside.
- 2
Potato preparation: Peel the potatoes and cut them into thin slices 3-4 mm thick. Generously butter a gratin dish and rub it with the peeled garlic clove.
- 3
Gratin assembly: Place a layer of potatoes at the bottom of the dish. Distribute half of the meatballs, then add a new layer of potatoes. Finish with the remaining meatballs and a final layer of potatoes.
- 4
Cream preparation: Mix the cream, milk, salt, pepper and a pinch of nutmeg. Pour over the gratin. Generously sprinkle with grated cheese.
- 5
Cooking: Cover with aluminum foil and bake at 180°C for 35 minutes. Remove the foil and continue cooking for 15-20 minutes until the top is golden brown and the potatoes are tender.
- Potatoes: Use firm-fleshed varieties like Charlotte to prevent them from falling apart during cooking
- Cooking: Check doneness with the tip of a knife to ensure potatoes are tender
- Cheese: A mix of Emmental and Comté will add more flavor and a nice melting texture
- Garnish: Add caramelized onions between layers for a sweet and aromatic touch
- Serving: Serve with a crisp green salad with vinaigrette and pickles for acidity
- Storage: Keeps for 3 days in refrigerator, reheats 15 min in oven at 180°C, freezes after cooking
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