The gratin dauphinois is a classic of French cuisine that, in this homemade version, becomes a complete and comforting dish. Originally from the Dauphiné region, this gratin is traditionally made with potatoes, but here we reinvent it with a base of minced meat and mashed potatoes, resulting in a creamy texture and intense flavor. It is ideal for a family meal or to surprise your guests with something different. The combination of juicy meat, sweet raisins, and a hint of Provençal herbs creates a perfect balance. Moreover, it is an easy recipe to prepare, perfect for cooks of all levels. If you are looking for a variation, you can substitute the raisins with prunes or add sautéed mushrooms. Serve it hot, straight from the oven, with a green salad to complete the meal. Go ahead and prepare this exquisite gratin dauphinois that will delight everyone!
Cook
30 min
Servings
2
The first thing I do is to soak the raisins, at least 1 hour before
Season the minced meat with pepper, Provencal herbs, salt, and add the rehydrated raisins. Mix everything well and put it in a pan to fry with a little oil.
When it is a little marked, add a little fried tomato, about 150 ml.
It is taken out before it is fully done because then it will go to the oven and the meat should not be dried. It is placed in a baking bowl.
The puree is made. If possible, it is made with potatoes. If not, in envelope.
Once the puree is done, it is added to the bowl to the minced meat.
Add the grated cheese and put it in the oven at maximum power to brown the cheese. In my oven, 15 minutes is enough, but everyone knows their oven.
