This hearty meal pairs tender ground beef cutlets layered over seasoned potato and carrot rounds, all smothered in a rich, creamy garlic sauce and baked to golden perfection. Served with a fresh cabbage and bell pepper salad dressed in olive oil and fresh herbs, it balances comforting warmth with bright crunch. Ground beef provides protein while potatoes and carrots add fiber and nutrients. Perfect for family dinners or weekend gatherings, this recipe is surprisingly simple yet impressive on the table. Follow along for a step-by-step guide to recreate this flavorful, balanced dish in your own kitchen.
Cooking Time
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Preparation: 30 minutes
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Assembly & Frying: 20 minutes
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Sauce Preparation: 15 minutes
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Baking: 35–40 minutes
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Total Active Time: 65 minutes
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Total Passive Time: 35–40 minutes
Ingredients
For the Cutlets and Base:
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300 g ground beef
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2 eggs
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1 tsp salt
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½ tsp ground black pepper
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1 tsp dried garlic powder
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1 tsp paprika
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1 tsp dried oregano
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1 small onion, grated
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1 red bell pepper, finely chopped
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1 carrot, grated
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70 g flour or breadcrumbs
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50 ml olive oil, plus extra for frying
For the Potato & Carrot Rounds:
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250 g potatoes, sliced into 5 mm rounds
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250 g carrots, sliced into rounds
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½ tsp salt
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½ tsp ground black pepper
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1 tsp dried garlic powder
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1 tsp paprika
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1 tsp dried oregano
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1 tbsp olive oil
For the Creamy Garlic Sauce:
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2 cloves garlic, grated
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50 g butter
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3 tbsp sour cream
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½ tsp salt
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½ tsp ground black pepper
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1 tsp dried garlic powder
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1 tsp paprika
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1 tsp dried oregano
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150 ml water
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150 g grated cheese (e.g., cheddar or mozzarella)
For the Fresh Vegetable Salad:
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100 g white cabbage, shredded
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½ red bell pepper, thinly sliced
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Handful fresh dill, chopped
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Handful fresh parsley, chopped
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Pinch salt and black pepper
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1 tbsp olive oil
Step-by-Step Cooking Directions
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Prep Base Vegetables: In a bowl, toss potato and carrot rounds with salt, pepper, garlic powder, paprika, oregano, and 1 tbsp olive oil. Arrange in an even layer in a greased baking dish.
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Form Cutlets: In a bowl, combine ground beef, 2 eggs, salt, pepper, garlic powder, paprika, oregano, grated onion, chopped bell pepper, grated carrot, and 70 g flour/breadcrumbs. Mix gently until uniform.
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Shape & Fry Cutlets: Heat 2 tbsp olive oil in a skillet. Form beef mixture into 6–8 patties. Fry 3 minutes per side over medium heat until lightly browned. Remove and place atop the vegetable layer.
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Make Garlic Sauce: In the same skillet, melt 50 g butter over medium heat. Add grated garlic and sauté 30 seconds. Stir in sour cream, salt, pepper, garlic powder, paprika, and oregano. Pour in 150 ml water and stir until smooth.
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Add Cheese & Simmer: Lower heat, stir in 150 g grated cheese, and cook 2–3 minutes until melted and sauce thickens. Pour sauce over cutlets and vegetables.
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Bake: Preheat oven to 180 °C. Bake uncovered for 35–40 minutes until vegetables are tender and top is golden.
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Prepare Salad: While baking, toss cabbage, bell pepper, dill, parsley, salt, pepper, and olive oil in a bowl. Chill or serve immediately.
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Serve: Let gratin rest 5 minutes. Plate a cutlet with vegetables and sauce alongside fresh salad.
Nutritional Information
(Per serving; makes 4 servings)
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Calories: 550 kcal
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Protein: 28 g
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Total Fat: 32 g
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Saturated Fat: 14 g
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Carbohydrates: 45 g
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Sugars: 7 g
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Fiber: 6 g
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Cholesterol: 180 mg
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Sodium: 920 mg
The Origins and Popularity of the Recipe
Layered meat and vegetable bakes are found in many cuisines: Moussaka in Greece, hachis Parmentier in France, and meat-and-potato pie in the UK. This version combines Eastern European potato-carrot layers with seasoned meat cutlets and a creamy sauce reminiscent of French gratins. Fresh salad on the side echoes Mediterranean meze traditions. Loved worldwide for its comforting layers and adaptability, this hearty dish showcases simple ingredients transformed into a cohesive, satisfying meal.
Reasons Why You’ll Love This Recipe
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Layered Textures: Tender vegetables, juicy cutlets, and silky sauce.
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Flavor Harmony: Smoky paprika, aromatic garlic, and fresh herbs.
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Make-Ahead Ease: Prep components in advance; bake and serve when ready.
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Family-Friendly: Picky eaters enjoy the familiar flavors and textures.
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One-Dish Convenience: Minimal cleanup with vegetables and meat baked together.
Health Benefits
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High in Protein: Ground beef and eggs support muscle health and satiety.
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Rich in Vitamins: Carrots, cabbage, and peppers supply vitamins A, C, and K.
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Calcium & Bone Health: Cheese and sour cream provide calcium and phosphorus.
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Gut-Friendly Fiber: Root vegetables and cabbage aid digestion.
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Antioxidants: Garlic, paprika, dill, and parsley offer anti-inflammatory compounds.
Serving Suggestions
Serve this gratin with crusty bread to mop up sauce. Accompany with pickles or a dollop of plain yogurt for a tangy contrast. Pair with a light red wine—Pinot Noir or Beaujolais—or a crisp pilsner. For a vegetarian twist, swap ground beef for lentils or mushrooms.
Common Mistakes to Avoid
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Overcrowding Fry Pan: Cook cutlets in batches to ensure browning, not steaming.
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Wet Vegetables: Pat potatoes and carrots dry after slicing to prevent soggy layers.
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Underseasoning: Season each layer of vegetables, meat, and sauce evenly.
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Skipping Rest: Let baked gratin rest briefly to set layers and ease slicing.
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Raw Sauce: Ensure sauce is hot and well-mixed before baking to prevent curdling.
Pairing Recommendations
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Wines: Light reds or full-bodied whites like Chardonnay.
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Beers: Pale ales or amber lagers for balanced flavors.
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Non-Alcoholic: Sparkling water with lemon or chilled herbal tea.
Cooking Tips
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Uniform Slicing: Use a mandoline for even vegetable thickness.
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Cheese Choice: Mix half mozzarella for meltiness and half Parmesan for flavor.
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Herb Variations: Swap oregano for tarragon or thyme to change the flavor profile.
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Make It Lighter: Replace half the sour cream with Greek yogurt.
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Advance Prep: Assemble and refrigerate 2 hours ahead; bake before serving.
Similar Recipes to Try
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Moussaka – Eggplant and meat layered bake with béchamel.
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Scalloped Potatoes – Creamy cheese sauce with thin-sliced potatoes.
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Shepherd’s Pie – Ground meat topped with mashed potato crust.
Variations to Try
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Spicy Kick: Add chili flakes to the meat mixture or sauce.
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Vegetarian: Use lentils or mashed chickpeas instead of beef.
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Cheesy Twist: Layer slices of cheddar or Gruyère between vegetables.
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Herb Burst: Stir fresh basil or cilantro into the salad for extra freshness.
Ingredient Spotlight
Paprika: Adds smoky sweetness and vibrant color. Rich in vitamins A and E, it enhances both flavor and nutrition in meat and vegetable layers.
Conclusion
This Ground Beef Cutlet Gratin with Potatoes, Carrots, and Creamy Garlic Sauce is a versatile, crowd-pleasing dish that unites warmth and freshness on one plate. With layers of seasoned vegetables, flavorful meat, and fragrant sauce, it’s perfect for weeknight dinners or special gatherings. Paired with a crisp herb salad, it delivers balanced nutrition and restaurant-quality appeal. Armed with these tips and variations, you’ll turn humble ingredients into a memorable feast.
Frequently Asked Questions
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Can I use sweet potatoes instead of carrots?
Yes—slice sweet potatoes and season similarly; adjust baking time if needed. -
Is it better to peel potatoes?
Leaving skins on adds fiber; peel if you prefer a smoother texture. -
Can I prepare components ahead?
Yes—slice vegetables and fry cutlets up to 2 hours ahead; refrigerate covered. -
How do I prevent the bottom from burning?
Use a light oil spray on the dish and bake on the middle rack. -
What’s the best cheese blend?
A mix of mozzarella for stretch and Parmesan for flavor gives optimal results. -
Can I freeze leftovers?
Freeze individual portions in airtight containers for up to 3 months; thaw overnight. -
How do I reheat without drying out?
Cover gratin with foil and warm at 160 °C for 10–12 minutes. -
Can I make this gluten-free?
Use gluten-free breadcrumbs or swap flour for cornstarch in the meat mixture. -
What other proteins work?
Ground turkey, lamb, or plant-based grounds can replace beef. -
How can I make it spicier?
Add chopped chilies to the meat mix, or stir chipotle powder into the sauce.