Creamy savoy cabbage, ground beef, and potato gratin
Ingredients
Utensils
oven, 2 pots (large), knife, cutting board, colander, saucepan, whisk, frying pan, cooking spoon, baking dish
Nutrition per serving
Step 1/5
- 400 g waxy potatoes
- salt
- oven
- pot (large)
Preheat oven to 200°C/395°F. Add potatoes to a large pot and fill up with enough cold water to cover. Add some salt, then bring to a boil. Reduce heat and cook for approx. 20 min. over medium heat, until fork tender. Drain and let cool.
Step 2/5
- 200 g savoy cabbages
- knife
- cutting board
- colander
- pot (large)
In the meantime, bring another pot with salted water to a boil. Wash savoy cabbage and cut leaves into small squares. Blanch savoy cabbage for approx. 3 min., then rinse with cold water. Peel cooked potatoes and slice.
Step 3/5
- ½ onion
- ½ clove garlic
- 1 tbsp unsalted butter
- 1 tbsp flour
- 200 ml milk
- ⅛ tsp ground nutmeg
- ½ tbsp mustard
- salt
- pepper
- saucepan
- whisk
Peel and mince onion and garlic. For the béchamel, melt butter in a saucepan over medium heat. Add half of the minced onion and garlic, sauté for approx. 3 min., then add flour. Whisk in milk gradually. Once sauce is smooth and thick, season with ground nutmeg, mustard, salt, and pepper. Set aside.
Step 4/5
- 200 g ground beef
- vegetable oil (for frying)
- salt
- pepper
- frying pan
- cooking spoon
Heat some vegetable oil in a frying pan over medium-high heat. Sauté remaining minced onion and garlic for approx. 1 min. and add ground beef. Fry for approx. 5 min., or until brown. Season with salt and pepper. Set aside.
Step 5/5
- chives (for serving)
- vegetable oil (for frying)
- baking dish
Grease a baking dish with some vegetable oil. Start with a layer of half the sliced potatoes, then add ground meat and savoy cabbage. Cover with the remaining sliced potatoes and pour the béchamel over the whole thing. Bake at 200°C/395°F for approx. 20 min., or until golden brown. Garnish with minced chives. Enjoy!
Enjoy your meal!