Potato casserole with minced meat and mushrooms

Hearty & creamy from the Dutch Oven

Potato gratin is one of the absolute classics from the Dutch Oven. Juicy minced meat, savory mushrooms, creamy sauce, and a golden-brown cheese crust – that's all it takes for true comfort food.

In the cast-iron Dutch Oven, the gratin cooks evenly from all sides and develops a particularly intense aroma.

Ingredients (for 4–5 people | DO6 or DO9)

• 750 g minced meat (mixed or beef)

• 800 g potatoes (predominantly waxy)

• 250 g mushrooms

• 250 ml cream

• 2 cloves garlic (pressed)

• 1 tsp sweet paprika powder

• ½ tsp hot paprika powder (optional)

• 1 tsp dried thyme

• 1 tsp dried oregano

• 2 tbsp mixed dried herbs

• 200 g Gouda or Emmental (grated)

• Salt & pepper

• a little oil for greasing

Optional:

• 1 small onion

• 50 ml vegetable broth for more juiciness

Preparation in the Dutch Oven

1️. Preparation

Let briquettes glow through in a charcoal chimney.
For a DO9, plan about 22–24 briquettes.

Lightly grease the Dutch Oven.

Peel potatoes and cut into thin slices (approx. 2–3 mm).
Slice mushrooms.

2️. Brown minced meat (recommended)

For more flavor, briefly brown the minced meat with a little oil in the Dutch Oven until crumbly.

Season with salt, pepper, paprika powder, and herbs.
Stir in garlic.

(This step provides significantly more flavor than layering raw.)

3️. Layering

1. Layer half of the potato slices
2. Spread minced meat on top
3. Add mushrooms over it
4. Remaining potatoes as the top layer

Season the potato layer with salt, pepper, and a little thyme.

Pour cream evenly.
Optionally add a little broth.

Sprinkle grated cheese over it.

4️. Baking

Close lid.

Heat distribution:
👉 1/3 of the briquettes at the bottom
👉 2/3 at the top

Cook at approx. 180–200 °C for about 60–75 minutes until the potatoes are soft.

Check for the first time after 45 minutes.

For a crispier crust, bake without a lid for the last 10 minutes.

💡Important for briquette distribution

More heat should be at the top.
Too many briquettes at the bottom can burn the gratin before the potatoes are cooked through.

Variations

• Add broccoli or bell peppers
• With feta instead of Gouda
• With sweet potatoes instead of regular potatoes