Creamy savoy cabbage, ground beef, and potato gratin

Step 1/ 5

• 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

• 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

• ½ onion
• ½ clove garlic
• 1 tbsp unsalted butter
• 1 tbsp flour
• 200 ml milk
• ⅛ 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

• 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

• 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!