This gratin is perfect for a cool weekday evening, when you want to put a complete dish in the middle of the table without multiplying the pots. It requires a bit of cooking, yes, but the preparation remains simple and fairly quick: you shape, you slice, you bake. It’s the kind of everyday recipe that smells good even before it’s served.
Ingredients :
- Potatoes — They provide the soft base of the gratin and absorb the cream during cooking. Choose potatoes with a rather soft flesh, and slice them thinly to avoid a firm center under an already golden surface.
- Ground meat — It brings the hearty side and the juice of the meatballs. Beef gives a strong taste, while turkey or ground chicken give a milder version that must be well seasoned with garlic, paprika, and parsley.
- Onion and garlic — They flavor the meatballs and the dish without adding heaviness. Grate the onion rather than cutting it into large pieces: it mixes better with the meat and keeps a softer texture.
- Egg and breadcrumbs — They help the meatballs hold together without becoming dry. If you don’t have breadcrumbs, blended oats work, but let the mixture rest for a few minutes so they absorb the moisture.
