Mashed Potato and Meat Sauce Gratin
Potato Transformation! The Ultimate Mashed Potato Meat Sauce Gratin Baked to Perfection
Did you open a box of potatoes only to find them contemplating an escape to the fields? Fear not! This recipe is here to rescue those humble spuds and turn them into a culinary masterpiece. Introducing our ‘Mashed Potato Meat Sauce Gratin’ – a delightful fusion of creamy mashed potatoes, a rich, savory meat sauce, and gooey melted cheese, all baked to golden perfection. It’s a comforting and hearty dish that’s perfect for any occasion, from a cozy family meal to an impressive dish for guests.
Ingredients
- 4-5 medium potatoes
- 350g ground beef (or finely chopped bulgogi beef)
- 1 onion
- 3 button mushrooms
- 2 Tbsp minced garlic
- 350g whole peeled tomatoes (canned)
- 300g store-bought tomato pasta sauce
- 1 Tbsp Italian herb mix
- 2 Tbsp butter
- 2 Tbsp milk
- Parsley flakes (for garnish)
- Shredded pizza cheese (generous amount)
- Salt to taste
- Black pepper to taste
Cooking Instructions
Step 1
First, let’s prepare the aromatics for our rich meat sauce. Finely dice 1 onion. Mincing the onion finely will help it meld beautifully into the sauce, creating a smoother texture.
Step 2
Clean 3 button mushrooms and thinly slice them, about 0.5cm thick. The slight chewiness of the mushrooms will complement the savory meat sauce wonderfully.
Step 3
Now for the beef. You can use 350g of ground beef, or if you have leftover bulgogi beef, simply chop it into very small pieces. Choose the beef that best suits your preference.
Step 4
In a deep pan or pot, add a generous drizzle of olive oil. Add the minced onion and sauté over medium-low heat until translucent. Slow and steady cooking will bring out the onion’s natural sweetness and depth of flavor.
Step 5
Once the onions are translucent, add the prepared beef. Season with 2 Tbsp minced garlic, a pinch of salt, and pepper. Cook, stirring, until the beef is browned and no pink remains. Ensure the beef is thoroughly cooked through.
Step 6
Add the sliced mushrooms to the pan and cook until they soften and their moisture is released, mingling with the beef. This step adds another layer of texture and flavor.
Step 7
Pour in the canned whole peeled tomatoes (350g). Use a fork or spoon to gently break them down. Stir in the tomato pasta sauce (300g) and the Italian herb mix (1 Tbsp). Bring the sauce to a simmer over medium-low heat and let it cook until it thickens to your desired consistency, stirring occasionally to prevent sticking.
Step 8
For the mashed potatoes: peel 4-5 medium potatoes and cut them into 2-3cm cubes. Place the potato cubes in a steamer basket with a little water. Cover and microwave on high for about 15 minutes, or until fork-tender. If you don’t have a steamer, you can boil the potatoes in a pot of water until soft.
Step 9
While the potatoes are still hot, transfer them to a bowl. Add 2 Tbsp butter, 2 Tbsp milk, a pinch of salt, and a pinch of pepper. Mash the potatoes until smooth and creamy. The butter and milk will enrich the texture and flavor.
Step 10
Lightly grease an oven-safe dish or gratin pan with olive oil. Spread the prepared mashed potatoes evenly across the bottom of the dish. You can use the back of a fork to create a rustic surface.
Step 11
Generously spoon the rich meat sauce over the mashed potato layer, spreading it out to cover the surface completely.
Step 12
Finally, sprinkle a generous amount of shredded pizza cheese over the meat sauce. I’m using an air fryer, but a conventional oven or toaster oven works perfectly too. Bake at 190°C (375°F) for about 10 minutes, or until the cheese is melted, golden brown, and bubbly.
Step 13
Garnish the finished gratin with a sprinkle of parsley flakes for a touch of color – I’ve styled it like a Christmas tree! You can also add some grated Parmesan cheese for extra flavor. Serve immediately while it’s hot and gooey!
