Beef, potato and cheese fondue gratin
Nothing says comfort food quite like a rich, golden gratin. Here, ground beef simmers with carrots, onions, potatoes, and a touch of paprika and cayenne pepper for a kick.
Ingredients
- 1 box of Appenzeller® cheese fondue (400g)
- 15 ml (1 tbsp) of olive oil
- 450 g (1 lb) minced beef
- 1 small chopped onion
- 5 ml (1 tsp) of paprika
- 1.25 ml (1/4 tsp) of cayenne pepper
- 250 ml (1 cup) of carrots cut into small cubes
- Salt and pepper to taste
- 2 or 3 Russet potatoes, peeled and thinly sliced
- 250 ml (1 cup) of grated cheese of your choice
Steps
- Preheat the oven to 205 °C (400 °F).
- Prepare the cheese fondue according to the package instructions.
- Meanwhile, in a frying pan, heat the olive oil over medium heat. Cook the ground beef and onion for 5 to 6 minutes, breaking up the meat, until it has lost its pink color.
- Add the spices and carrots. Stir and continue cooking for 2 minutes. Season with salt and pepper.
- Transfer the mixture to a baking dish. Top with potato slices. Pour the fondue over the potatoes and cover with grated cheese.
- Bake for 35 to 40 minutes.
