This mountain gratin dish made with potatoes, tasty cheese and minced beef is perfect for dinner on a cold winter’s night.
- 30 g softened butter
- 8 very thin slices streaky bacon
- 1 kg Desiree potatoes, peeled and cut into a bit less than 1 cm slices
- 700 g quality minced beef
- 180 g Ossau Iraty cheese (see note), cut into thin slices
- salt and freshly ground black pepper, to taste
- 2 eggs
- 100 ml milk
- 150 ml thin cream
- 80 g grated Gruyère cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Allow plenty of time for the baking.
Preheat the oven to 150°C and a grill to high. Butter an oven-proof gratin dish about 25 x 20 x 8 cm.
Place the streaky bacon on an oven tray and cook under the grill until golden and crisp.
Cover the base of the greased dish with a layer of potatoes. Spread half the minced meat on top, then half the cheese and half the cooked streaky bacon. Top with another layer of potatoes and season with salt and pepper. Spread the remaining meat, cheese, bacon and potatoes on top.
In a bowl, mix the eggs, milk and cream and season with a little salt and pepper. Pour over the top of the potatoes and sprinkle evenly with the Gruyère cheese. Bake for 1 ½ hours until the potatoes are golden and tender.
• If it’s difficult for you to obtain the flavoursome Pyrenees sheep’s milk cheese, use Gruyère cheese or another Swiss-style cheese instead.
Taste le Tour with Gabriel Gaté starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the Taste le Tour website to catch-up on episodes, cook up his recipes or find out more about the series.