Ingredients
- 1 bag pork meatballs in hamburger steak sauce, pre-cooked and vacuum-packed
- 1 kg potatoes, peeled and thinly sliced
- 250 ml (1 cup) 35% cooking cream
- 250 ml (1 cup) milk
- 2 garlic cloves, finely chopped
- 125 ml (1/2 cup) grated Parmesan cheese
- 30 ml (2 tbsp.) butter
- Salt and black pepper to taste
- Grated nutmeg (optional)
Preparation
1. Preheating
Preheat oven to 375°F (190°C).
2. Prepare the dauphinoise potatoes
In a saucepan, bring the milk, cream, garlic, salt, pepper and a pinch of nutmeg, if desired, to the boil. Add the sliced potatoes and simmer over low heat for 10 minutes, stirring gently to prevent the potatoes from sticking.
3. Assembling the gratin
Butter a gratin dish. Place a first layer of dauphinoise potatoes in the dish. Add the pork meatballs in hamburger steak sauce on top. Pour the remaining cream and milk mixture over the meatballs and potatoes. Sprinkle the grated Parmesan over the top of the gratin.
4. Cooking
Place in the oven for 30 minutes, or until the gratin is golden brown and the potatoes are tender.
