Casablanca – In Morocco, where I grew up, dishes like lasagna and gratin are often reserved for dinner rather than lunch. It’s part of the food culture, as lunch is typically centered around bread and traditional staples.
In my case, I enjoy both. I love using bread with Moroccan dishes like Tagine, Tangia, and Djaj b Daghmira, but sometimes I also like having lunch without bread. Potato gratin is perfect for this.
Easy and quick to prepare, it’s one of those comforting meals that comes to mind when I want something different.
Here’s what you’ll need.
Ingredients
Potatoes (thinly sliced)
Ground meat
Onion (chopped)
Tomato sauce
Béchamel sauce
Butter or oil
Garlic
Salt & black pepper
Thyme
Ground meat spices
A pinch of cinnamon
Cheese (grated)
Nutmeg (optional)
Instructions
Start by preparing the potatoes. You can boil them briefly, roast them in the oven, or air-fry them until slightly tender but still holding their shape. This helps reduce baking time later and gives a better texture in the final dish.
In a pan, sauté the chopped onion with ground meat until everything is well browned and aromatic. Add the tomato sauce and spices. Let it simmer, then stir in the béchamel sauce (or cream) until everything is well combined and creamy.
In a baking dish, begin layering: start with potatoes, then add a layer of the mixture. Repeat the layers depending on the size of your dish.
Once assembled, pour béchamel sauce evenly over the top, making sure it covers the surface. Finish with a generous layer of grated cheese.
Bake until the top is golden and the sauce is bubbling.
Bsaha!
Read also: How to Make Moroccan Khlii at Home
