Gratin italien, pommes de terre et viande hachée avec friteuse à air : un dîner simple et délicieux

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Cover with a layer of meat preparation, then sprinkle with mozzarella.
Repeat the layers until all ingredients are used up, finishing with mozzarella and parmesan.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the aluminum foil and continue cooking for 10 to 15 minutes, until the potatoes are tender and the cheese is golden brown.
Let sit for 5 minutes before serving.
Variants
Replace the beef with turkey, ground chicken or a meat mixture.
Add zucchini, spinach or mushrooms between the layers.
Replace the mozzarella with provolone, comté or an Italian cheese blend.
Spice up the dish with a pinch of flaked chilli.
Tips
Cut the potatoes into very thin slices to ensure even cooking.
If they are thick, precook them for 5 minutes in boiling water before adding the gratin.
Check the cooking by planting the tip of a knife in the potatoes: they must be perfectly tender.
Conservation
In the refrigerator: up to 3 days in an airtight container.
Freezer: up to 2 months.
Reheating: 8 to 10 minutes in the Fryer Air at 170 °C or in the oven until the gratin is very hot.