Meals of The Week – Mince and Potato Gratin

Hello! This week I actually have a meal plan on Sunday which is rare. Since this week is the last one for Mr. H doing his school time at the hospital so it is not a full week of meals since we are leaving the weekend plans open for celebrating!

Jessica Lynn Writes

Sunday – Pasta Salad and Roasted Chicken

Monday – Chow Mein – I was going to do a basic stir fry but Mr. H asked if I could do something with noodles instead so we will see how my attempt at Chow Mein goes!

Tuesday – Mince and Potato Gratin – recipe below

Wednesday – Spaghetti and Meatballs

Thursday – Taquitos and Refried Black Beans


mince and potato gratin

This recipe was a mixture of a traditional Swedish way of cooking a potato gratin and a shepherd’s pie filling. When Mr. H was eating the leftovers at work one of the doctors said he wanted to switch lunches when Mr. H went into the bathroom because it looked and smelled so good!

It is a great meal for these lingering cold days.


1 lb mince – I think you could use any meat you prefer but I used the blend of beef and pork you can get in Sweden

1 onion diced

2 carrots cubed

1 carton of beans – I used kidney

700 grams of potatoes cubed

1 garlic clove grated

tomato paste

thyme, rosemary, salt and pepper

1 bouillon cube – beef for beef, chicken for pork

2.5 dl cream – I used 15%


What to Do:

Parboil Potatoes

Brown mince and season with salt and pepper

Add in carrot, garlic, and onion till soft

Add in herbs and crumble bouillon cube in and stir till fragrant and bouillon cube is dissolved

Stir in squeeze of tomato paste and cook down

Add in beans with their liquid and let simmer

Drain potatoes and return to their cooking pot

Mix meat mixture to potatoes with half of the cream

Pour mixture into a casserole dish

Pour over the top the remaining cream and cover with cheese

Bake at 200 C for approximately 30 minutes, you want the cheese brown and the potatoes tender

Like always let me know if I need to clarify anything!


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