Potato and Ground Beef Gratin

Photo by Liane L.
Adapted from bettycrocker.com

PREP TIME

35

minutes

TOTAL TIME

105

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

105

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 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)

Directions

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.

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