Gratin de Œuf et Patate Douce Recipe
This comforting Gratin de haché et patate douce features tender layers of thinly sliced sweet potatoes, savory minced meat cooked with aromatic onions and garlic, all baked in a creamy sauce topped with melted cheddar cheese. A perfect blend of smoky paprika and hearty flavors makes this dish ideal for a satisfying family meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
Ingredients
Scale
Vegetables & Aromatics
- 800g sweet potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
Protein
- 400g minced meat (chicken or beef)
Dairy & Liquids
- 200ml crème fraîche
- 100g grated cheese (cheddar)
- 200ml vegetable broth
Spices & Seasonings
- 1 teaspoon sweet paprika or smoked paprika
- Salt and black pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven: Set your oven to 180°C (356°F) to ensure it is hot and ready for baking the gratin.
- Prepare the sweet potatoes: Peel and slice the sweet potatoes into thin rounds about 3mm thick for even cooking and layering in the dish.
- Sauté aromatics: Heat a splash of olive oil in a large frying pan over medium heat. Add the sliced onion and cook until translucent, then stir in the minced garlic and cook briefly until fragrant.
- Cook the minced meat: Add the minced meat to the pan with the onions and garlic. Cook over medium heat for 5 to 7 minutes, stirring occasionally until the meat is nicely browned and cooked through.
- Season the mixture: Stir in the sweet paprika or smoked paprika, then season with salt and pepper according to taste. Mix well to combine all flavors.
- Assemble the gratin: In a baking dish, spread half of the sliced sweet potatoes evenly across the bottom. Layer the cooked minced meat mixture on top, then cover with the remaining sweet potato slices.
- Add the creamy sauce: Pour the crème fraîche evenly over the layered potatoes and meat, then distribute the vegetable broth uniformly on top to keep the gratin moist during baking.
- Top with cheese: Generously sprinkle the grated cheddar cheese over the top layer to ensure a golden, bubbly crust once baked.
- Bake: Place the gratin in the preheated oven and bake for approximately 40 minutes, or until the cheese is melted, golden brown, and the sweet potatoes are tender.
- Rest and serve: Allow the gratin to rest for a few minutes after baking to set. Serve warm, ideally accompanied by a fresh green salad to balance the richness of the dish.
Notes
- For a lighter version, substitute crème fraîche with plain yogurt or a reduced-fat cream alternative.
- You can use either chicken or beef mince based on preference or dietary needs.
- Thinly slicing the sweet potatoes ensures they cook fully and layer well without requiring pre-cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
- Adding a pinch of nutmeg to the creamy layer can enhance the flavor complexity.
Keywords: gratin, sweet potato gratin, minced meat casserole, French comfort food, baked gratin, cheesy gratin, paprika recipe
