Layered potato and mince gratin
INGREDIENTS
20g butter
2 beef bacon rashers, chopped
2 medium (300g) brown onions, chopped
1 stick celery, chopped finely
1kg minced beef
1½ cups (375ml) beef stock
¼ cup (60ml) tomato pastesalt and pepper, to taste
1 tablespoon cornflour
1 tablespoon water
½ cup chopped fresh parsley
1kg desiree or pontiac potatoes, peeled, sliced thinly
1 tablespoon olive oil
½ cup (40g) grated parmesan cheese
Note: can be made a day ahead.
METHOD
- Melt butter in a large pan; cook bacon and onion, stirring, over a low heat for 10 minutes or until onion is soft.
- Add celery; cook, stirring, for two minutes.
- Increase heat; add beef, stirring until browned.
- Stir in stock, paste, salt and pepper; simmer, uncovered, for 15 minutes.
- Blend cornflour with water and stir into mince until it boils and thickens.
- Stir in parsley.
- Preheat oven to moderate (180°C). Overlap 1/3 of the potato slices over the base of an oiled 2.5-litre (10-cup capacity) ovenproof dish; top with half the beef mixture.
- Repeat layering with remaining potato slices and beef mixture, ending with potato slices.
- Brush top with oil and bake, uncovered, in a moderate oven for 1 hour. Sprinkle top with cheese and bake for a further 30 minutes or until potato is tender and top is browned.
Labels: Layered potato and mince gratin
