Description
Indulge in the rich flavors of this Creamy Beef & Potato Gratin, a layered masterpiece that combines tender potatoes with savory minced beef. Perfect for family dinners or cozy gatherings, this dish is sure to warm your heart.
Ingredients
Scale
- 1.5 to 2 pounds minced beef
- 3 pounds starchy potatoes (like Russets or Yukon Golds)
- 1 large onion, finely diced
- 2–3 cloves garlic, minced
- 1–2 carrots, finely diced
- 1–2 celery stalks, finely diced
- 1 cup beef broth/stock
- 1.5 cups heavy cream
- 1.5 cups full-fat milk
- 1.5 cups shredded Gruyère cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of ground nutmeg
- Dried thyme, to taste
- 1 bay leaf
- Butter or olive oil, for greasing and sautéing
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the potatoes and slice them very thinly, about 1/8-inch thick. Set them aside.
- Finely dice the onion, carrots, and celery. Mince the garlic.
- Lightly grease a large oven-safe baking dish with butter or olive oil.
- In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the minced beef and cook until browned. Drain any excess fat.
- Add the diced onion, carrots, and celery to the skillet. Sauté for about 5-7 minutes until the vegetables soften.
- Stir in the minced garlic, dried thyme, and a pinch of salt and pepper. Cook for another minute until fragrant.
- Pour in the beef broth and add the bay leaf. Bring to a simmer, then reduce the heat to low, cover, and let it gently simmer for about 10-15 minutes. Remove the bay leaf before assembling.
- In a medium saucepan, gently heat the heavy cream and milk over medium heat until it's just simmering. Do not boil.
- Stir in a good pinch of salt, freshly ground black pepper, and about 1/4 teaspoon of ground nutmeg. Adjust seasonings as needed.
- Spread a thin layer of the creamy sauce at the bottom of your prepared baking dish.
- Arrange about one-third of the sliced potatoes in a slightly overlapping layer over the sauce. Season lightly with salt and pepper.
- Spread half of the minced beef filling evenly over the potatoes.
- Pour about 1/2 cup of the creamy sauce over the beef.
- Sprinkle with about one-third of the shredded Gruyère cheese.
- Repeat the layering: another third of the potatoes, seasoned, then the remaining minced beef, another 1/2 cup of creamy sauce, and another third of the cheese.
- Top with the final layer of potatoes, arranging them nicely. Pour the remaining creamy sauce evenly over the potatoes.
- Finish with the remaining shredded Gruyère cheese on top.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45-60 minutes, or until the potatoes are tender when pierced with a knife.
- Remove the foil and increase the oven temperature to 400°F (200°C).
- Continue baking uncovered for another 20-30 minutes, or until the top is golden brown and bubbly.
- Let the gratin rest for at least 15-20 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Ensure uniform potato slices for even cooking. Don't skimp on seasoning each layer. Allow the gratin to rest before serving for better texture.