Not only does losing weight matter in life, sometimes you can indulge in pleasure and some small sin. They say chocolate is the worst of sins, but what about the main course? Here, in the title role, we serve potato gratin with meat and vegetables.
It is not easy to use the wide range of possibilities that nature offers in the kitchen. It is especially a problem in traditional Polish cuisine, where our specialty is meat, flour and all kinds of cabbage. It’s becoming an even bigger problem as the worldwide triumphs have been the saints of decent and vegetarian food – both cuisines are of course very healthy (we recommend trying the vegan potato casserole with mushrooms or with béchamel sauce). However, we also offer a bit of kitchen eclecticism – it’s nice to cook something else from time to time.
As a delicious variation, we offer a tagine with meat and vegetables!
Starch for brain work? he is! Eye vitamins and all the rest? be! Meat (mainly for fun and a little protein)? is, how! So let’s get to work!
What vegetables? Let’s consider which vegetables are the most valuable and best combined with potatoes and meat. We recommend tomatoes to lovers of Italian cuisine. Admittedly, with potatoes, another dose of potassium seems unnecessary, but tomatoes are also vitamin C and lycopene, one of the most popular antioxidants. That’s why it’s perfect as an ingredient to thicken and paste whole potato gratin.
An excellent option would also be all other squash and squash, which – due to the taste and texture – are an ideal unit with potatoes and meat. Other ox-eye are all kinds and colors of pepper, which will not only diversify the appearance of the dish, but also provide us with huge amounts of vitamin C and other minerals important for health. To diversify the potato gratin with meat, we also recommend adding broccoli, all kinds of legumes (beans, lentils), corn or mushrooms.
Recipes Grzegorz Zawierucha
What meat? One of the most famous of these types is potato gratin with minced meat. Pork is ideal for this, as it is more delicate and healthy than beef. Fans of Polish cuisine, we recommend trying the potato casserole with sausage. Polish sausage, as it is known from the ubiquitous commercials, is the best in the world, so why not use it in a casserole? For lovers of larger cuts of meat, potato gratin with bacon can also be a good option. However, in this case, we warn you about the high level of harmful fats in the dish.
What is it all about? Our suggestion today is Potato Gratin with Minced Meat and Vegetables. We present pork as the golden medium between health and taste. When it comes to vegetables, puree of tomatoes, zucchini and corn would be a great solution. ready? Let’s Begin!
Potato Gratin – with minced meat and vegetables – step by step
- half a liter of tomato puree,
- 1 kg of potatoes,
- 1 small zucchini,
- 1 can of corn (you don’t need to use it all),
- 50 kilograms of minced pork,
- salt, pepper, Provencal herbs,
- olive oil,
- 30 kg grated cheese (optional).
Bechamel Sauce Ingredients (Optional):
- 1 liter of milk (the ratio can be reduced by 1: 1 if you want less sauce),
- 4 tablespoons olive oil
- 5-6 tablespoons of wheat flour,
- Salt, pepper, 2-3 sprinkles of nutmeg.
Take the deep fryer and get to work!
- Step 1. Fry the minced meat in olive oil. Season with pepper, salt and Provencal herbs. Then add the tomato puree to the meat and leave covered for 10 minutes.
- Step 2. Boil the potatoes (a little firm). Place half of the potato in the bottom of a greased baking tray. You can cut potatoes into slices.
- Step 3. Pour the meat with tomato sauce over the potatoes and cover with diced zucchini and corn. Add the rest of the potatoes on the face.
- Step 4. Make the béchamel sauce (if you decide to add it). Fry the flour in olive oil until golden brown. Then add the milk and stir vigorously all the time. Meanwhile, add all the spices. Once the sauce thickens and becomes hot, remove from the heat.
- Fifth step. Pour the béchamel sauce generously over the prepared casserole. If you like, you can add some grated cheese. Then bake, covered, for 40 minutes at 200 degrees.
Main image source: David Gaboriod