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Potato Gratin

This Not-So-Classic French Potato Gratin with a twist is simple to make and sure to impress!

Potato gratin is one of those dishes you think you could only dream of, a dish you’d imagine eating in Paris at a five-star restaurant. It’s beautiful, creamy, decadent, and indulgent. And easy to make in your kitchen!

The classic potato gratin is layers on layers of thinly sliced potatoes that bake in a bath of cream and cheese. It traditionally has gruyere and parmesan that adds another level of richness to the dish and after broiling, gives a beautiful crispy layer on top.

The beautiful thing with potato gratin is you can cater it to your liking. There are so many variations whether you add veggies, meat, sweet potatoes, or various cheeses – the possibilities are endless!

My variation is based off a Libyan specialty – Mbattan! Think of a fried potato sandwich with meat stuffed in between. I can’t decide if this is a favorite of mind because of the crispiness or because of the flavorful herb and spiced minced meat filling.

This recipe combines that beef stuffing with potato gratin to create layers and layers of potatoes and meat. What is not to like?


6 baby potatoes
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
1 cup parmesan
12 oz ground beef
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Baharat seasoning
1 teaspoon paprika
1 teaspoon fresh garlic, minced
1/2 cup tomato sauce
1/4 cup parsley, chopped


Preheat oven to 375F.
Peel potatoes and slice very thinly. The slices should almost be translucent. If you have a mandoline slicer, it makes this job a lot easier. Set aside.
Over medium heat, place a pan with olive oil, ground beef, salt, pepper, Baharat seasoning, paprika and fresh garlic. Once the meat begins to brown, around ten minutes, add the tomato sauce and parsley. Cover and let cook for five more minutes.
In a separate bowl, whisk together heavy cream, salt, and pepper.
Grease an 8-inch baking dish with butter or oil. Arrange a layer of potatoes on the bottom of the dish so that they are overlapping each other. Place another layer of potatoes so now there are two layers. Then add a layer of the meat, and generously sprinkle parmesan. Continue adding two layers of potato, then meat, and then parmesan until almost to the top of the dish.
Pour the heavy cream over and coat with more parmesan on top. Place in the oven and bake for around 50-60 minutes or until potatoes are tender and easily slip onto a fork. After baking, turn to broil and toast the top for 5 more minutes or until golden brown.
Let the dish set for 10 minutes before slicing up and serving!

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