Meanwhile, prepare the creamy sauce. In a saucepan, combine the crème fraîche and milk, then season with a pinch of nutmeg, salt, and pepper. Heat over low heat until the mixture is smooth, but do not boil to preserve its creamy texture. This sauce will coat the potatoes and meat for a tender, fragrant result.
Preheat the oven to 180°C (350°F). Butter a suitable gratin dish and start by placing a layer of thinly sliced potatoes. Cover this first layer with some of the ground beef, then pour a little sauce over the top. Repeat this process in successive layers until all the ingredients are used up, finishing with a layer of potatoes topped with the sauce. Sprinkle the gratin generously with grated cheese to create a golden, gratinated crust during baking.
Bake the gratin for about 45 to 50 minutes, until the top is golden brown and the potatoes are tender. You can check for doneness by pricking the gratin with the tip of a knife: it should dig in easily. For an even crispier surface, you can place the gratin under the broiler for a few minutes, watching carefully to avoid burning the cheese.
During baking, the combination of the potato and meat layers allows the flavors to blend. The cream permeates the potatoes, while the meat releases its juices, creating a perfect harmony between melt-in-the-mouth textures and savory flavors. The gratin cheese adds a crispy, slightly nutty note that contrasts pleasantly with the melt-in-the-mouth texture of the gratin.
To serve, let the gratin rest for a few minutes after removing it from the oven. This allows the layers to stabilize and makes it easier to cut into neat portions. You can serve this gratin with a lightly seasoned green salad to add freshness and balance to the meal. Fresh herbs such as parsley or chives can also be sprinkled on top to add color and aroma.
Variations can be considered to enrich the gratin according to taste and the seasons. For example, adding sautéed mushrooms to the topping adds extra texture and an earthy flavor. Sliced carrots or zucchini can also be sandwiched between the potato layers for a more colorful and nutritious gratin. For a spicier version, a little paprika or sweet chili pepper can be added to the meat.
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