Potato Gratin with Bolognese is where two comfort-food legends collide: thin layers of tender potato meet a rich, slow-simmered meat sauce, all tucked under a blanket of golden bubbling cheese. It’s hearty enough to be the whole dinner — just add a simple green salad and you’re done. This recipe was written for the @proteinpackedrecipestellar reel, which showed no written recipe.
Ingredients
- 2 lbs Yukon Gold potatoes, thinly sliced (1/8 inch)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat: Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the bolognese: In a large skillet over medium-high heat, brown the beef with the onion, breaking it up, 6–8 minutes. Stir in the garlic, tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Simmer 10 minutes until thickened.
- Layer: Spread a third of the potato slices in the dish, season lightly with salt, and spoon over a third of the bolognese. Repeat twice more, finishing with sauce.
- Cream and cheese: Pour the heavy cream evenly over the top, then sprinkle with mozzarella and parmesan.
- Bake: Cover tightly with foil and bake 45 minutes. Uncover and bake 20–25 minutes more, until the cheese is golden and bubbling and a knife slides easily through the potatoes.
- Rest and serve: Let it rest 15 minutes so the layers set. Sprinkle with parsley and serve.
Pro tip: A mandoline gives you the even 1/8-inch slices that cook through at the same rate — uneven slices are the number one cause of crunchy spots in a gratin.
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Estimated nutrition per serving: 540 calories, 27g protein, 34g carbs, 32g fat, 4g fiber.
