Description
Comforting Polish potato and minced pork gratin showcases hearty countryside flavors with layers of creamy potatoes and savory meat. Golden-crusted edges and rich textures invite hearty appetites to savor each delicious, warmly spiced bite.
Ingredients
Scale
Main Ingredients:
- 1.5 kg (3.3 pounds) potatoes, peeled and sliced
- 1 kg (2.2 pounds) minced pork
- 100 g (3.5 ounces) hard mozzarella cheese, grated
Vegetables and Aromatics:
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 raw sweet red pepper, chopped
- 300 g (10.5 ounces) canned green peas, drained
- 300 g (10.5 ounces) tomatoes in their own juice, chopped
Seasonings and Cooking Liquids:
- 1 chicken egg
- Vegetable oil for frying
- Salt to taste
- Meat seasoning to taste
- Dried ground sweet paprika to taste
Instructions
- Warm the oven to 180°C, ensuring an even temperature for consistent cooking.
- Sauté onions, garlic, and sweet red pepper in a large pan over medium heat until vegetables become translucent and fragrant.
- Add minced pork to the pan, cooking thoroughly until meat turns golden brown and develops rich caramelized edges.
- Season the meat mixture with salt, meat seasoning, and paprika, creating a robust flavor profile.
- Incorporate tomatoes and green peas into the meat mixture, stirring gently to distribute ingredients evenly.
- Grease a baking dish and create the first layer of thinly sliced potatoes, lightly seasoning with salt.
- Spread the prepared meat and vegetable mixture uniformly across the potato layer, ensuring complete coverage.
- Arrange the remaining potato slices on top, creating a second layer and seasoning with additional salt.
- Whisk an egg and drizzle it carefully across the potato surface, promoting even moisture distribution.
- Generously sprinkle grated mozzarella cheese over the top layer, which will create a golden, crispy crust.
- Cover the dish with aluminum foil and bake for 40 minutes, allowing ingredients to meld together.
- Remove the foil and continue baking for an additional 20 minutes until the surface turns golden and cheese becomes crisp.
- Allow the gratin to rest for 5-7 minutes before serving, which helps stabilize the dish’s structure.
Notes
- Choose starchy potatoes like Russet or Maris Piper for a creamy, rich texture that holds its shape during baking.
- Drain excess fat from the minced pork to prevent the gratin from becoming too greasy and maintain a balanced flavor profile.
- For a healthier version, swap full-fat mozzarella with low-fat cheese or use a mix of cottage cheese and parmesan for reduced calories.
- Vegetarian option: Replace minced pork with lentils, mushrooms, or plant-based ground meat alternative to create a delicious meat-free gratin.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg