Gratin of Beef and Potatoes
Indulge in the hearty comfort of a Gratin of Beef and Potatoes, a show-stopping dish that blends layers of tender Yukon Gold potatoes, savory ground beef, and a velvety cream sauce baked to golden perfection. This casserole-style recipe features rich Gruyere and Parmesan cheeses, a touch of paprika for a subtle warmth, and a hint of nutmeg to elevate its creamy layers. With its crispy, cheesy crust and perfectly seasoned beef filling, this gratin is ideal for cozy family dinners or as the star of your next potluck. Simple yet elegant, it balances rustic flavors with a luxurious texture, making it a versatile crowd-pleaser. Ready to serve in just under two hours, this hearty dish will quickly become a household favorite.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 800 grams Yukon Gold potatoes
- 1 large Yellow onion
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 250 milliliters Heavy cream
- 250 milliliters Whole milk
- 1 tablespoon Butter
- 1 tablespoon All-purpose flour
- 0.25 teaspoon Nutmeg
- 150 grams Gruyere cheese, grated
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 190°C (375°F) and grease a 9x13-inch baking dish.
Peel the potatoes and slice them thinly into 1/8-inch rounds. Set them aside in a bowl of cold water to prevent browning.
Finely dice the onion and mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, then drain excess fat if necessary.
Season the beef mixture with salt, pepper, and paprika. Cook for an additional 2 minutes, then remove from heat and set aside.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
Gradually whisk in the heavy cream and milk, continuing to stir until the mixture thickens slightly (about 5 minutes).
Season the cream sauce with a pinch of nutmeg, salt, and pepper to taste. Remove from heat.
To assemble, layer half of the potato slices in the prepared baking dish, slightly overlapping them. Sprinkle a third of the grated Gruyere cheese over the potatoes.
Spread the cooked ground beef mixture evenly over the potatoes. Follow with the remaining potato slices, arranging them in an even layer.
Pour the cream sauce over the potatoes, ensuring it seeps down to cover both layers.
Top with the remaining Gruyere cheese and the Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 20 minutes or until the top is golden and bubbling and the potatoes are tender when pierced with a knife.
Allow the gratin to rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.3 g | 364% | |
| Saturated Fat | 139.6 g | 698% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 4930 mg | 214% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 25.1 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 2590 mg | 199% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5369 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
