Potato Gratin Bolognese

Potato Gratin Bolognese tastes very aromatic and spicy, if you used fresh marjoram for the bolognese and freshly grated parmesan and edam for potato gratin. A waxy variety potatoes as potatoes cook at all. The water then drain and place the potatoes in cold water for rapid cooling. Peel the carrots, onion and garlic cloves and cut into fine dice. Heat olive oil in a frying pan made of stainless steel. Stir-fry the minced vigorously.


Add carrots, onion and half the garlic and fry lightly over medium heat. The ground beef with pepper, salt and fresh marjoram flavor strong. Stir in tomato paste and Stir-fry lightly. Half a can of tomatoes (about 240 g drained weight) add and crush with a wooden spoon something. Preheat the oven to 200 °. Peel potatoes and cut into slices. Bolognese fill in a baking dish and spread the potatoes on the way up to see in the picture. Creme fresh and cream until smooth and season with pepper, salt and remaining garlic.

Freshly grated Parmesan cheese into the cream fresh mix and spread over the potato gratin Bolognese. Edam grate coarsely and sprinkle. The potato gratin Bolognese, about 20 minutes on the middle rack of oven. Then move to the second rail from the top, turn on the grill level 3 and the cheese to the gratin about 2-3 minutes until it begins to brown slightly.


¤ 400 g Potatoes, waxy
¤ 60 g Carrots
¤ 1 Onions
¤ 2 Garlic cloves
¤ 1 tbsp Olive oil
¤ 200 g Minced meat
¤ Freshly ground pepper
¤ Salt
¤ 2 tablespoons Marjoram, fresh
¤ 1 tbsp Tomato paste
¤ 1 / 2 can Tomatoes, canned
¤ 100 g Creme fresh
¤ 2 tablespoons Cream
¤ 20 g cheese, freshly
¤ 20 g Edam

2 servings – 753 calories per serving, 45 mins Prep – 60 mins Total