Creamy savoy cabbage, ground beef, and potato gratin

Creamy savoy cabbage, ground beef, and potato gratin

Based on 41 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"This creamy dish is suited for chillier weather, with in-season savoy cabbage, ground beef and potatoes. It’s perfect for your autumn dinner table."

Difficulty

Medium 👍

Preparation

45 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
400 g
waxy potatoes
200 g
savoy cabbages
200 g
ground beef
½
onion
½ clove
garlic
1 tbsp
unsalted butter
1 tbsp
flour
200 ml
milk
tsp
ground nutmeg
½ tbsp
mustard
salt
pepper
vegetable oil (for frying)
chives (for serving)
MetricImperial

Utensils

oven, 2 pots (large), knife, cutting board, colander, saucepan, whisk, frying pan, cooking spoon, baking dish

How-To Videos

homemade-bechamel

Homemade Béchamel

how-to-cook-potatoes

How to cook potatoes

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal505
Fat23 g
Protein30 g
Carb59 g
  • Step 1/5

    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.
    • 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

    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.
    • 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

    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.
    • ½ onion
    • ½ clove garlic
    • 1 tbsp unsalted butter
    • 1 tbsp flour
    • 200 ml milk
    • 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

    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.
    • 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

    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!
    • 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!

    Creamy savoy cabbage, ground beef, and potato gratin

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