Family Potato Pancake Bake with Savory Beef, Peas and Gentle Cauliflower Gratin

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   2. Coarsely grate 600 g of the potatoes. Place them in a clean kitchen towel and squeeze very well to remove as much liquid as possible. Transfer to a bowl and mix with the egg, half of the chives, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil.

3. 3

   3. Shape the potato mixture into 12 small pancakes and place them on a tray or plate. Set aside while you prepare the filling.

4. 4

   4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and carrot; cook for 5 minutes until softened. Stir in the garlic, dried thyme, and sweet paprika, and cook 1 minute more.

5. 5

   5. Add the ground beef and cook for 6 to 8 minutes, breaking it up, until no pink remains. Add 1 teaspoon salt and the remaining black pepper.

6. 6

   6. Stir in the tomato purée and beef broth. Simmer over medium heat for 8 minutes until juicy but slightly thickened. Add the frozen peas, stir, and cook 2 minutes more. Transfer this mixture to the baking dish.

7. 7

   7. Meanwhile, cut the remaining 300 g potatoes into small cubes and boil them together with the cauliflower in salted water for 10 minutes, until both are tender. Drain very well.

8. 8

   8. In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually pour in the milk while whisking to avoid lumps. Cook for 3 to 4 minutes until thickened.

9. 9

   9. Add 100 g of the Monterey Jack cheese to the sauce and stir until melted. Add the cooked cauliflower and potatoes, then mash partially with a potato masher or fork for a rustic, creamy texture. Adjust with a pinch of salt if needed.

10. 10

    10. Spread the creamy cauliflower mixture over the beef layer. Arrange the reserved potato pancakes on top, slightly overlapping. Brush or drizzle with a few drops of olive oil to help them brown.

11. 11

    11. Sprinkle the remaining Monterey Jack cheese, the Parmesan, and the remaining chives over the top.

12. 12

    12. Bake for 25 to 28 minutes at 220 °C / 425 °F, until the potato pancakes are browned at the edges and the gratin is bubbling. For more color, broil for 2 additional minutes, watching closely.

13. 13

    13. Let rest for 8 minutes before serving so the bake can set and be easier to portion.