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Brisket and Potato Gratin with HYSapientia Air Fryer Oven

This Brisket and Potato Gratin is a hearty and indulgent dish, combining tender sautéed beef brisket with creamy layers of thinly sliced potatoes, topped with golden melted cheese. Made effortlessly with the HYSapientia Air Fryer Oven, it’s perfect for cozy family dinners or special occasions, offering rustic charm and rich flavors in every bite.

60 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

STEP 1
Melt the butter in a pan over medium heat. Add the onions and garlic, sautéing until soft and fragrant. Add the beef brisket slices to the pan, season with salt, pepper, and dried thyme, and cook until the beef is browned and fully cooked through. Set this mixture aside to cool slightly.
STEP 2
In an oven-safe dish that fits into the HYSapientia Air Fryer Oven, start by spreading a layer of potatoes at the bottom. Follow with a layer of the cooked beef and onion mixture, then drizzle some heavy cream over it. Repeat the layers until all ingredients are used, finishing with a layer of potatoes on top.
STEP 3
Pour the remaining heavy cream evenly over the layered ingredients to keep them moist during baking. Sprinkle the grated cheese generously on top for a golden, bubbly crust.
STEP 4
Cover the dish with aluminum foil and place it in the HYSapientia Air Fryer Oven. Set the temperature to 340°F (170°C) and cook for 50 minutes. After this, uncover the dish and cook for an additional 15–20 minutes to let the cheese topping turn golden and crisp.
STEP 5
While the gratin is baking, prepare the pickled red cabbage and the sour cream horseradish sauce. Mix sour cream, horseradish, lemon juice, chopped chives, and a pinch of salt and pepper in a bowl for a tangy complement to the dish.

Required materials

Current step details

2garlic cloves, minced
2onions, thinly sliced
2 tbspbutter
1 tspdried thyme
to tasteSalt and pepper
500g rawbeef brisket slices or any beef sliced

4 largepotatoes, thinly sliced
2 cupsheavy cream

1 cupsour cream
2–3 tbspprepared horseradish (adjust to taste)
1 tbspfresh lemon juice
1 tbspchopped fresh chives or green onions
to tasteSalt and pepper

Cooking utensils used

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Related content

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Brisket and Potato Gratin with HYSapientia Air Fryer Oven

60 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

01. Melt the butter in a pan over medium heat. Add the onions and garlic, sautéing until soft and fragrant. Add the beef brisket slices to the pan, season with salt, pepper, and dried thyme, and cook until the beef is browned and fully cooked through. Set this mixture aside to cool slightly.

02. In an oven-safe dish that fits into the HYSapientia Air Fryer Oven, start by spreading a layer of potatoes at the bottom. Follow with a layer of the cooked beef and onion mixture, then drizzle some heavy cream over it. Repeat the layers until all ingredients are used, finishing with a layer of potatoes on top.

03. Pour the remaining heavy cream evenly over the layered ingredients to keep them moist during baking. Sprinkle the grated cheese generously on top for a golden, bubbly crust.

04. Cover the dish with aluminum foil and place it in the HYSapientia Air Fryer Oven. Set the temperature to 340°F (170°C) and cook for 50 minutes. After this, uncover the dish and cook for an additional 15–20 minutes to let the cheese topping turn golden and crisp.

05. While the gratin is baking, prepare the pickled red cabbage and the sour cream horseradish sauce. Mix sour cream, horseradish, lemon juice, chopped chives, and a pinch of salt and pepper in a bowl for a tangy complement to the dish.

Required materials

2 garlic cloves, minced

2 onions, thinly sliced

2 tbsp butter

1 tsp dried thyme

to taste Salt and pepper

500g raw beef brisket slices or any beef sliced

4 large potatoes, thinly sliced

2 cups heavy cream

1 cup sour cream

2–3 tbsp prepared horseradish (adjust to taste)

1 tbsp fresh lemon juice

1 tbsp chopped fresh chives or green onions

to taste Salt and pepper