Balado Beef Potato Gratin
Balado Beef Potato Gratin
Rated 3.8 stars by 24 users
Category
Ninja CRISPi - FN101
Author:
Chef Gio
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
Beef Balado:
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250 g beef tenderloin (pre-boiled until tender, small diced)
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8 shallots
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3 cloves garlic
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5–7 red curly chilies (adjust to spice level)
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2 bird’s eye chilies (optional)
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1 small tomato
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1 tsp sugar
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½ tsp salt
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½ tsp stock powder
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Cooking oil spray (about 2 tbsp)
Gratin:
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3–4 potatoes (very thinly sliced)
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100 ml milk
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50 ml coconut milk
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1 clove garlic, finely minced
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1 shallot, finely minced
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½ tsp salt
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½ tsp chicken stock powder
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¼ tsp nutmeg
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¼ tsp white pepper
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50 g grated cheese (a cheddar/mozzarella mix works best)
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Ninja CRISPi - FN101
Directions
Boil the beef with garlic, shallots, lemongrass, ka r lime leaves, ginger, and salt until tender.
Slice or shred the beef.
Coarsely chop the shallots, garlic, red curly chilies, and bird’s eye chilies, then place them into the small Ninja CRISPi container
Add the roughly chopped tomato and the remaining seasonings.
Add the beef and mix well with the spices.
Cook using Air Fry mode for 5 minutes.
While waiting, in a separate bowl, mix the milk, coconut milk, shallots, garlic, and other seasonings.
Prepare the large Ninja CRISPi container, grate the potatoes thinly into the bowl and spread evenly.
Pour the milk mixture until it coats all the potatoes, then grate cheese on top.
Spread the cooked beef balado over the potato layer evenly.
Grate the remaining potatoes over the beef layer and spread evenly. Pour the rest of the milk mixture and add more grated cheese.
Cook using Air Fry mode for 25 minutes or until the potatoes are tender and the cheese is golden brown.
Serve.