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Potato meat gratin | Kukipapa cooking channel's recipe transcription

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Kukipapa cooking class

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Ingredients

Minced minced meat (for meat sauce) : 300-350g
Onion (for meat sauce) : 1/2 piece (150g)
Canned tomatoes (for meat sauce) : 400g
Salt (for meat sauce) : 5-6g
Milk (for meat sauce) : 100ml
Garlic (for meat sauce) : 1 piece
Bay leaf (for meat sauce) : 1 sheet
Butter (for meat sauce) : 10g
Oil (for meat sauce) : 1 tablespoon
Ketchup (for meat sauce) : 1 tsp
Mentsuyu (for meat sauce) : 1/2 teaspoon
Potato (potato cream boiled) : 500g (Peeled net amount 400g)
Milk (potato cream boiled) : 250g
Unsalted butter (potato cream boiled) : 30g (reduce the amount of salt if salted)
Salt (potato cream boiled) : 3g (Measure exactly because it is easy to get salty)
Nutmeg (potato cream boiled) : Small amount
Palmesan cheese or melted cheese : Appropriate amount

Time required

50minutes

Procedure

1) Cut potatoes 00:10
Peel the potatoes, wash them thoroughly, and cut into 5-8 mm slices.
2) Make simmered potatoes in cream 00:39
Put potatoes in a pan, add salt, milk and butter and heat. After a while, add a small bay leaf. Stir occasionally and watch the situation.
3) Make minced meat sauce 01:07
Finely chop the onions. Put oil and garlic in a frying pan to give it a scent. When the garlic scent comes out, increase the heat and add minced meat. Spread over and fry, add salt. Minced meat is browned, so don't move it too much. When it gets brown, throw away the oil that comes out. Add the onions, butter and bay leaf and fry until the onions are tender. Take out the garlic, add milk and boil. Take out the bay leaf, put a can of tomatoes in it, and boil it further. Add ketchup.
4) Finish the potatoes in cream 03:13
When the potatoes are cooked, remove the bay leaf and mix from the bottom. You can crush it if you like.
5) Finish the meat sauce 03:39
When the minced meat sauce is boiled and the color becomes dark, add mentsuyu and nutmeg to finish.
6) Make gratin 03:54
Spread the meat sauce on a baking dish and put the potatoes in cream. Sprinkle nutmeg for fragrance, add a pattern with a fork, and add palmezan cheese or melted cheese.
7) bake in an oven 04:23
Bake in an oven preheated to 230 degrees for 10 to 15 minutes until the cheese is browned and you're done. You can bake it in a toaster.

Point

・ A recipe that makes it easy to make a French home-cooked dish called Hachis Parmentier.
・ A dish in which mashed potatoes are placed on top of pot-au-feu meat residue or finely chopped meat sauce and baked (like a shepherd's pie).
・ Adjust the amount of meat sauce and the balance of potatoes to your liking.
・ The more meat sauce you have, the more voluminous and solid the dish will be.
・ Although the potatoes are boiled in cream, they are originally cooked with mashed potatoes.
・ The trick is to choose potatoes that are make-in, have a smooth surface, are not scratched, and are not too large in size.
・ Potatoes with saccharified twists are more suitable than new potatoes, and do not use greenish or sprouted potatoes.
・ Since salty taste is easy to enter, add about 3g at first and check the taste in the middle.
・ Finally, put cheese on top and bake, so with that in mind, add a delicious amount of salt so that you can feel the sweetness of the potatoes.
・ Since the potato starch becomes sweeter when cooked slowly, cook on a very low heat.
・ In the video, about 30g of butter is about 250ml of milk, but if you want to make it rich (don't worry about calories), increase the amount of butter from 30g to 60g or make it with 150ml of milk, 100ml of fresh cream, 40g of butter. Become.
・ Be careful not to make it too salty as the meat sauce contains cheese.
・ When nutmeg is ingested in large amounts, it exhibits strong hallucinogenic and stimulating effects, and on the contrary, it may be toxic, so be careful of the amount.