French Beef and Mashed Potato Gratin with Gruyère

What you need

• 800 g (1 3/4 lb) floury potatoes, peeled, cut into 4 cm (1 1/2 in) chunks
• 40 g (3 tbsp) butter
• 120 ml (1/2 cup) whole milk, warmed
• 1/4 tsp nutmeg, freshly grated
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500 g (1 lb 2 oz) lean ground beef
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 100 ml (scant 1/2 cup) beef stock
• 2 tbsp fresh parsley, chopped
• 60 g (2 oz) gruyère, finely grated
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Put the potatoes in a pot, cover with cold water, add a generous pinch of salt and bring to a boil. Cook until a knife slides in easily, 15-20 min.

3. 3

   Meanwhile, warm the olive oil in a large skillet over medium heat. Cook the onion until soft, about 5 min, then add the garlic for 1 min.

4. 4

   Add the beef, break it up with a spoon and cook until browned and cooked through with no pink left, about 8 min.

5. 5

   Stir in the tomato paste, thyme and stock. Simmer until most of the liquid has gone, about 5 min.

6. 6

   Season with salt and pepper, stir in the parsley and spread the meat in a 1.5 l (6 cup) baking dish.

7. 7

   Drain the potatoes and return them to the hot pot for 1 min to steam dry.

8. 8

   Mash the potatoes with the butter, warm milk, nutmeg, salt and pepper until smooth.

9. 9

   Spoon the mash over the meat, spread it to the edges and rough up the surface with a fork. Sprinkle with the gruyère.

10. 10

    Bake until bubbling and golden on top, 25-30 min. Rest for 5 min before serving.

Imported from vanillabeancuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.