How to make a Haitian style potato gratin (pomme de Terre gratiné)

Add salt to a pot of water for boiling potatoes.

Peel and slice russet and golden potatoes into even cuts.

Add sliced potatoes back to hot water and cook until tender.

In a pan, heat oil and add some onions, bell peppers, and garlic.

Add ground beef to the pan and cook until browned, seasoning with chicken base and seasoned salt.

Add fresh lime juice and tomato paste to the cooked beef, stirring to combine.

Add a little water to the beef mixture and let it cook down until liquid is gone.

Once potatoes are cooked, drain and set aside.

In a separate pan, melt butter and add evaporated milk and heavy cream to create a sauce.

Grate gouda cheese and add it to the sauce, along with Laughing Cow cheese and Colby Jack slices, stirring until melted.

Layer cooked potatoes in a baking dish, covering the bottom.

Add a layer of the beef mixture over the potatoes, spreading evenly.

Sprinkle a layer of Mexican cheese blend over the beef.

Repeat the layering process with more potatoes, beef, and cheese.

Drizzle the prepared sauce over the top layer of potatoes and beef.

Top with additional Colby Jack cheese for coloring.

Preheat the oven to 350°F.

Bake in the oven for 35-40 minutes until bubbly and golden brown.

Remove from the oven and let it cool before slicing.

Equipment Needed

Spice Level:

Dietary

Allergens