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.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 190°C (375°F) and grease a 9x13-inch baking dish.

Step 2

Peel the potatoes and slice them thinly into 1/8-inch rounds. Set them aside in a bowl of cold water to prevent browning.

Step 3

Finely dice the onion and mince the garlic.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened.

Step 5

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Step 6

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, then drain excess fat if necessary.

Step 7

Season the beef mixture with salt, pepper, and paprika. Cook for an additional 2 minutes, then remove from heat and set aside.

Step 8

In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.

Step 9

Gradually whisk in the heavy cream and milk, continuing to stir until the mixture thickens slightly (about 5 minutes).

Step 10

Season the cream sauce with a pinch of nutmeg, salt, and pepper to taste. Remove from heat.

Step 11

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.

Step 12

Spread the cooked ground beef mixture evenly over the potatoes. Follow with the remaining potato slices, arranging them in an even layer.

Step 13

Pour the cream sauce over the potatoes, ensuring it seeps down to cover both layers.

Step 14

Top with the remaining Gruyere cheese and the Parmesan cheese.

Step 15

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 16

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.

Step 17

Allow the gratin to rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.

Nutrition Facts

Serving size	2223.4 grams (2223.4g)

Amount per serving	% Daily Value*
Calories	3973

Total Fat 284.30g	364%
Saturated Fat 139.60g	698%
Polyunsaturated Fat 3.30g
Cholesterol 851mg	284%
Sodium 4930mg	214%
Total Carbohydrate 176.50g	64%
Dietary Fiber 14.70g	53%
Total Sugars 25.10g
Protein 176.70g	353%

Vitamin D 125IU	624%
Calcium 2590mg	199%
Iron 16mg	87%
Potassium 5369mg	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.

Source of Calories

Fat: 64.4%

Protein: 17.8%

Carbs: 17.8%