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Creamy Beef & Potato Gratin: The Ultimate Comfort Food

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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

  1. Preheat your oven to 375°F (190°C).
  2. Peel the potatoes and slice them very thinly, about 1/8-inch thick. Set them aside.
  3. Finely dice the onion, carrots, and celery. Mince the garlic.
  4. Lightly grease a large oven-safe baking dish with butter or olive oil.
  5. 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.
  6. Add the diced onion, carrots, and celery to the skillet. Sauté for about 5-7 minutes until the vegetables soften.
  7. Stir in the minced garlic, dried thyme, and a pinch of salt and pepper. Cook for another minute until fragrant.
  8. 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.
  9. In a medium saucepan, gently heat the heavy cream and milk over medium heat until it's just simmering. Do not boil.
  10. Stir in a good pinch of salt, freshly ground black pepper, and about 1/4 teaspoon of ground nutmeg. Adjust seasonings as needed.
  11. Spread a thin layer of the creamy sauce at the bottom of your prepared baking dish.
  12. Arrange about one-third of the sliced potatoes in a slightly overlapping layer over the sauce. Season lightly with salt and pepper.
  13. Spread half of the minced beef filling evenly over the potatoes.
  14. Pour about 1/2 cup of the creamy sauce over the beef.
  15. Sprinkle with about one-third of the shredded Gruyère cheese.
  16. 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.
  17. Top with the final layer of potatoes, arranging them nicely. Pour the remaining creamy sauce evenly over the potatoes.
  18. Finish with the remaining shredded Gruyère cheese on top.
  19. Cover the baking dish tightly with aluminum foil.
  20. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a knife.
  21. Remove the foil and increase the oven temperature to 400°F (200°C).
  22. Continue baking uncovered for another 20-30 minutes, or until the top is golden brown and bubbly.
  23. Let the gratin rest for at least 15-20 minutes before serving.

Nutrition

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.

Find it online: https://homebitesia.com/creamy-beef-potato-gratin-the-ultimate-comfort-food/