Beef & Leek Gratin
with aged cheese & Italian herbs- Melk (inclusief lactose)
- Selderij
- Soja
- Gluten
- Ei
- Mosterd
- May contain traces of allergens
Did you know that the green part of the leek contains the most vitamins and minerals? Slice this part slightly finer, wash it well and sauté it for an extra nutritious gratin!
Ingredients
200 g
Potatoes
½ piece
Red onion
1 piece
Garlic
½ piece
Leek
100 g
Beef mince with Italian seasoning
(Contains: Selderij, Soja, Gluten, Ei, Mosterd, May contain traces of allergens)
50 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
¼ pack
Diced tomatoes with garlic & onion
Not included in your delivery
0.13 piece
Low sodium vegetable stock cube
½ tablespoon
[Plant-based] butter
¾ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C and boil plenty of water in a pot or saucepan for the potatoes.
- Thoroughly wash the potatoes and cut into 0.5cm thick slices.
- Boil the potatoes for 8 - 10 minutes, covered, then drain and set aside.
- In the meantime, chop the onion and crush or mince the garlic.
- Halve the leek lengthways and chop into thin half rings. Melt a knob of butter in a wok or deep frying pan over medium-high heat.
- Fry the onion and garlic for 2 minutes, then add the mince and crumble in the stock cube (see pantry for amount).
- Fry for 3 - 4 minutes, separating the mince as you do so, then add the leek and fry for 2 more minutes (see Tip).
Tip: the meat and vegetables don't need to be done yet because they will finish cooking in the oven.
- Add the chopped tomatoes and half of the Italian herbs, bring to a boil and allow to cook for 2 minutes over medium-low heat.
- Add the balsamic vinegar and season to taste with salt and pepper.
Did you know... eating vegetables reduces the risk of chronic illness. Less than 4 in 10 of us get 200g vegetables per day. Luckily, this recipe provides 250g vegetables, which is already 80% of the RDA.
- Transfer the filling to an oven dish and top with the potato slices, making sure they overlap.
- Scatter over the cheese and the rest of the Italian herbs, then bake in the oven for 8 - 10 minutes or until the cheese has melted.
- Remove from the oven and allow to rest for 2 - 3 minutes before serving.
