INGREDIENTS:
- 4 medium-sized potatoes, diced
- salt
- 250 g. of ground pork
- salt and pepper
- 1/4 c. of finely chopped onion
- 1 tsp. of finely minced garlic
- 1/2 tsp. of chopped tarragon
- 2 tbsps. of bread crumbs (I used panko)
- 2 tbsps. of butter
- 1/2. c. of roughly chopped onion
- 1/2 c. of cream
- 3/4 c. of shredded cheese (mature cheddar is recommended)
- chopped parsley
- cayenne powder
- Preheat the oven to 350F.
- Place the diced potatoes in a pot, cover with water, sprinkle with salt and boil for 10 minutes or until partially cooked, still firm and able to retain shape. Drain.
- While the potatoes cook, make the meatballs.
- Place the ground pork, about half a teaspoonful of salt and a quarter teaspoonful of pepper in a mixing bowl. Add the finely chopped onion, minced garlic, tarragon and bread crumbs. Mix well. Form into balls about an inch and a half in diameter.
- Heat the butter in a frying pan. Brown the meatballs in the butter, rolling them around for even browning. Scoop out and transfer to a plate.
- Reheat the remaining butter (and melted pork fat) in the pan. Add the roughly chopped onion and cook over medium heat just until translucent. Add the potatoes and meatballs. Toss to coat the potatoes and meatballs with oil.
- Divide the potato and meatball mixture among two to three ovenproof bowls. Sprinkle with chopped parsley.
- Pour the cream and about half of the shredded cheese into the now empty pan. Heat gently, stirring, until the cheese is melted. Add some parsley. Season with salt and pepper.
- Spoon the cream and cheese sauce over the meatballs and potatoes. Top with the remaining grated cheese. Sprinkle cayenne powder on top.
- Bake at 350F for 15 to 20 minutes or until the sauce is bubbly and the cheese is melted.
- Sprinkle with more parsley before serving.
- For a meatless version, just omit the meatballs. But use more butter.
Source: Casaveneracion
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