Straßburger Auflauf in the Air Fryer
A French-German pasta gratin with juicy minced meat, mushrooms and tangy tomato purée under a golden cheese crust. A heart-warming classic from Strasbourg that turns out faster and crispier in the air fryer than in the oven.
Equipment
- 1 Air fryer
- 1 Ovnfast form Which fits in the air fryer basket
- 1 Pot For the pasta
- 1 Frying pan
- 1 Cutting board
- 1 Knife
- 1 Mixing spoon
- 1 Røreskeer
Ingredients
Meat filling
- 400 g minced meat Mixed pork and beef
- 1 pcs onion Finely chopped
- 2 clove garlic Finely chopped
- 250 g mushrooms Fresh, sliced
- 2 tbsp tomato purée
- 1 tbsp olive oil
1 tsp paprika Sweet- 1 tsp dried thyme
1 tsp salt- 0.5 tsp pepper Freshly ground
Pasta and topping
250 g pasta
200 g crème fraîche 18 %- 100 ml whipping cream
- 150 g grated cheese (any melting cheese)
Instructions
Preparation
- Cook the 250 g pasta in plenty of salted water for 2 minutes less than stated on the packet, so it is al dente. Drain and rinse briefly under cold water.
- Finely chop the 1 pcs onion and 2 clove garlic. Slice the 250 g mushrooms.
Preparing the meat filling
- Heat the 1 tbsp olive oil in a frying pan over medium heat. Sauté the onion and garlic for 2-3 minutes, until they soften.
- Add the 400 g minced meat and brown it, stirring, for 5-6 minutes, until it is crumbly and cooked through.
- Add the mushrooms and continue frying for 4-5 minutes, until the liquid has cooked away.
- Stir in the 2 tbsp tomato purée and fry for 1 minute. Season with 1 tsp paprika, 1 tsp dried thyme, 1 tsp salt and 0.5 tsp pepper. Take the pan off the heat.
Assembling and cooking in the air fryer
- Gently fold the cooked ribbon noodles together with the meat filling in a large bowl.
- Whisk the 200 g crème fraîche and 100 ml whipping cream together in a bowl. Season with a little extra salt and pepper if you like.
- Spoon the noodle and meat mixture into an ovenproof dish that fits in your air fryer. Pour the cream mixture evenly over the top and sprinkle the 150 g grated cheese (any melting cheese) on top.
- Place the dish in the air fryer and bake the Auflauf for 15-18 minutes, until the cheese is golden brown and bubbling gently. (Check a couple of times along the way.)
- Let the Auflauf rest for 3-4 minutes so the sauce thickens before you serve.
Notes
Tips for a perfect result:
Use an ovenproof dish that fits snugly in the air fryer basket – that way the hot air can circulate around the dish and give you the perfect cheese crust. Variation:
Add 100 g diced bacon along with the minced meat for an even richer flavour, or stir 150 g frozen peas into the filling for a touch of freshness. Parmesan blended into the cream adds extra umami. Serving:
Serve the Auflauf with a crisp green salad and a tangy vinaigrette – it balances the creamy, hearty gratin perfectly. Portion size:
If your air fryer is smaller, you can make the dish in two batches or use two small dishes for the best result.
Use an ovenproof dish that fits snugly in the air fryer basket – that way the hot air can circulate around the dish and give you the perfect cheese crust. Variation:
Add 100 g diced bacon along with the minced meat for an even richer flavour, or stir 150 g frozen peas into the filling for a touch of freshness. Parmesan blended into the cream adds extra umami. Serving:
Serve the Auflauf with a crisp green salad and a tangy vinaigrette – it balances the creamy, hearty gratin perfectly. Portion size:
If your air fryer is smaller, you can make the dish in two batches or use two small dishes for the best result.
Nutrition
Calories: 820kcalCarbohydrates: 52gProtein: 38gFat: 48gSaturated fat: 24gPolyunsaturated fat: 3gMonounsaturated fat: 17gCholesterol: 140mgSodium: 880mgPotassium: 720mgFiber: 3gSugar: 5gVitamin A: 850IUVitamin C: 5mgCalcium: 340mgIron: 4mgNet carbohydrates: 49g
