Gratin Of Beef And Potatoes Recipes

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POTATO AND GROUND BEEF GRATIN



Potato and Ground Beef Gratin image

Comfort food at its finest! Don't pass on this casserole of beef and potatoes in a creamy Cheddar sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
3 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme leaves
3 cups milk
3 cups shredded mild Cheddar cheese (12 oz)
6 medium white potatoes (2 1/2 lb), peeled, thinly sliced (6 cups)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
  • Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
  • Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
  • Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 640, Carbohydrate 45 g, Cholesterol 130 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 1 1/2 g

GROUND BEEF AND AU GRATIN POTATOES



Ground Beef and Au Gratin Potatoes image

EASY CASSEROLE Bake which your family will enjoy! When I am pushed for time I prepare this dish, put the timer on and tend to chores! Delicious flavors and just add a salad to complete your dinnr.

Provided by Seasoned Cook

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
2 tablespoons vegetable oil
1 teaspoon seasoning salt
1 (24 ounce) package o'brien frozen potatoes, thawed
1 medium onion, chopped
1 1/2 cups cheddar cheese, shredded (divided)
1 (10 ounce) cream of mushroom soup
1/4 cup sour cream
1 cup milk

Steps:

  • Brown ground beef using vegetable oil. Set aside and sprinkle with seasoned salt.
  • Place thawed potatoes in a 9 x 13 baking dish. Sprinkle with onion and 1 cup of shredded cheese.
  • Arrange browned beef on top of potato mixture.
  • In a small bowl combine mushroom soup, sour cream and milk. Pour over browned beef.
  • Bake covered in a 350 degree oven for 55 minutes. Remove from oven and sprinkle remaining 1/2 cup cheese on top and bake uncovered for 5 minutes.
  • ENJOY!

Nutrition Facts : Calories 467.6, Fat 27.9, SaturatedFat 12.5, Cholesterol 88.7, Sodium 593.3, Carbohydrate 27.5, Fiber 2.4, Sugar 1.6, Protein 26.8

BEEF BOURGUIGNON WITH POTATO GRATIN



Beef Bourguignon with Potato Gratin image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 servings

Number Of Ingredients 19

1/4 cup cooking oil
3 pounds lean stewing beef, cut into 1-inch cubes
Salt and freshly ground black pepper
4 strips bacon, chopped
1 carrot, diced
1 onion, diced
1 celery stalk, diced
1 tablespoon tomato paste
1/2 cup all-purpose flour
8 cups full-bodied, young red wine
2 cups veal stock, beef or chicken stock
4 sprigs thyme
1 bay leaf
1 foot long piece butcher's twine
18 to 24 pearl white and/or red onions, oven roasted and peeled
1 pound button mushrooms, halved and sauteed in butter
3 to 4 large russet potatoes, peeled and sliced into 1/8-inch thickness
1 1/2 cups heavy cream (can substitute half-and-half or milk)
1 cup grated Gruyere or Swiss cheese

Steps:

  • For the bourguignon:
  • Preheat the oven to 300 degrees F.
  • In a 9 to 10-inch pot that is at least 4 inches deep, bring 1/4 cup cooking oil to smoking temperature. Season the meat with salt and black pepper. Over high heat, brown the meat in the pot in 2 or 3 separate batches and set aside. Reduce the heat, add the bacon to the pot and cook it until it begins to brown. Add the onions, carrots, and celery and sweat approximately 10 minutes over medium heat while stirring often. Add the tomato paste and allow it to brown and cook about 5 minutes. Add the flour while stirring constantly. Slowly incorporate the red wine into the pot, stirring constantly so that no lumps form. Add the stock and meat to the pot and bring to a simmer. Secure the thyme and bay leaves together with the butcher's twine and place it in the pot. Place a lid on top of the pot and put it into the oven for 2 1/2 to 3 hours, or until the meat is fork tender. Remove the lid and skim the top of any excess fat. The onions and mushrooms should be added right before serving.
  • For the potato gratin:
  • Preheat the oven to 350 degrees F.
  • In a large bowl, toss the sliced potatoes with salt and black pepper. Arrange them in layers in a greased 8 by 6-inch flameproof baking dish. Pour the heavy cream over the layered potatoes. Place the dish on top of a sheet pan and then into the oven for 45 minutes. Remove the potatoes from the oven and turn the oven temperature to broil. Top the potatoes with the cheese and return to the oven for approximately 5 minutes, or just long enough for the cheese to melt and nicely brown. Serve alongside the Beef Bourguignon.

GRATIN OF BEEF AND POTATOES



Gratin of Beef and Potatoes image

A recipe by Paul Prudhomme. I love the idea of a one dish meal made with ground beef. Chef Prudhomme's Meat Magic can be effectively substituted with any Cajun or Creole seasoning mix. Everyone needs a one-dish recipe for an everyday meal!

Provided by gailanng

Categories     One Dish Meal

Time 52m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 cups diced red potatoes
1 lb ground beef
2 tablespoons cajun seasoning, such as chef paul prudhomme's meat magic, divided
1 teaspoon cajun seasoning, such as chef paul prudhomme's meat magic (optional)
2 tablespoons butter or 2 tablespoons margarine
1 1/2 chopped cup onions, divided
3/4 cup chopped celery
1 cup chopped carrot
2 tablespoons all-purpose flour
2 cups beef stock, divided (or beef bouillon dissloved in water but be aware it adds salt)
5 cups shredded cheddar cheese, divided

Steps:

  • Preheat oven to broil setting.
  • Fill large saucepan half full of water. Bring water to a rapid boil. Add potatoes. Cook stirring occasionally, about 18 minutes or until potatoes are tender. Rinse under cold water and set aside.
  • In a medium-size bowl, combine ground beef with 1 tablespoon Cajun seasoning. Mix well to even distribute seasoning; set aside.
  • In 10-inch skillet over high heat, melt margarine. When it comes to a hard sizzle, add 1 cup onion and cook, stirring occasionally, about 5 minutes or until onion starts to brown. Turn heat down to medium and continue cooking, stirring more frequently, another 2 minutes or until onion is caramelized to a rich brown color.
  • Add celery and 1 tablespoon Cajun seasoning. Stir to mix well and cook another 3 minutes, stirring occasionally.
  • Moving vegetables to one side of the skillet, add seasoned ground beef and remaining onion. Turn heat to high. Cook, stirring frequently to break up meat chunks, about 6 minutes or until meat is brown. (I've found this technique difficult in one pan. I use a separate pan for the onions then add the carrots combining all afterwards.).
  • Stir in carrots and cook 3 minutes.
  • Add flour and remaining optional 1 teaspoon Cajun seasoning and stir well. Let mixture cook about 4 minutes, without stirring, to allow a brown crust to form on bottom of skillet. When brown crust has formed, scrape it up and and stir to incorporate it. Stir in 1 cup stock to deglaze pan, stirring and scraping bottom and sides of pan until clean.
  • Stir in remaining 1 cup stock and cook another 2 and 1/2 minutes or until mixture has thickened slightly. Remove from heat and adjust seasoning.
  • Place cooked potatoes, meat mixture and 2 cups cheese in a 2 1/2 quart ovenproof casserole dish. Stir carefully, to avoid mashing potatoes, just until mixed and mixture is evenly distributed. Sprinkle remaining cheese evenly over top.
  • Bake, uncovered, in oven preheated to "broil" setting about 7 minutes or until cheese has melted and is lightly browned. Remove from oven and serve immediately.

AU GRATIN BEEF BAKE



Au Gratin Beef Bake image

This swift savory supper from Margaret Schroeder of Cudahy, Wisconsin is so full of down-home taste that no one will believe it's so easy. Canned tomato soup and packaged au gratin potatoes are baked with ground beef to create the comforting casserole.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 large onion, chopped
2 celery ribs, chopped
1/2 cup chopped green pepper
1 package (5-1/4 ounces) au gratin potatoes
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon Worcestershire sauce
1-3/4 cups water
2/3 cup milk

Steps:

  • In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400° for 45-50 minutes or until potatoes are tender.

Nutrition Facts : Calories 307 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 858mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

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