800 g of potatoes
400 g of ground beef
4 eggs
1 onion, chopped
2 cloves of garlic, minced
25 cl sour cream (or half cream / half milk)
100g of grated cheese (Emmental, Comte or Gruyere)
2 c. with olive oil soup
Salt and black pepper….
Paprika or nutmeg (optional)
Preparation
Cooking the potatoes Peel them and cut them into pieces. Cook them for 10 minutes in salted boiling water (they must be barely tender). Take a listen.
Cooking the eggs Cook the hard boiled eggs (10 minutes). Cool, scale and cut in rounds.
Getting the beef ready Put the onion back in the oil. Add garlic then ground beef. Cook until it’s colored. Salt, pepper, add spice.
Putting up the gratin Butter up a gratin dish. Arrange a layer of potatoes, a layer of beef, then some egg yolks. Repeat and end with potatoes.
Add cream and cheese Pour the cream (or cream/milk). Grated Cheese Parssemez.
Baking Bake at 180°C for 30-35 minutes, until the gratin is nicely golden brown.
Tips & Variations
Fluffier: add 1 raw egg beaten in the cream before baking.
More flavorful: add some crushed tomato or tomato sauce to the beef.
Cheese: county for taste, gruyere for gratin.