Creamy Bolognese Potato Gratin Bake

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 2 stalks celery, finely diced
• 5 cloves garlic, finely diced
• 800 g pork mince
• 700 ml passata
• 1 tbsp chicken stock powder
• 1 tbsp Italian herbs
• 300 ml thickened cream
• 1 box Potato Utopia 4 cheese gratins, value pack from Costco
• parmesan, grated, for topping

Method

1. 1

   Heat the olive oil in a large ovenproof pan and sauté the onion, carrot, celery, and garlic for 2–3 minutes until softened.

2. 2

   Add the pork mince and break it up with a wooden spoon, stirring until cooked through.

3. 3

   Pour in the passata, chicken stock powder, and Italian herbs. Stir to combine, then simmer on low for 10 minutes.

4. 4

   Stir in the thickened cream until fully combined, then take the pan off the heat.

5. 5

   Gently arrange the potato gratins over the top of the bolognese and finish with a generous grating of parmesan.

   Tip · Lay the gratins in a single layer so they crisp up evenly rather than steaming.
6. 6

   Bake at 200°C fan-forced for 30 minutes, or until the gratins are golden brown on top.