POTATO AND GROUND BEEF GRATIN RECIPE - BETTYCROCKER.COM
Comfort food at its finest! Don’t pass on this casserole of beef and potatoes in a creamy Cheddar sauce.
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 35 minutes
Yield 6
Number Of Ingredients 10
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 , CarbohydrateContent 45 g, CholesterolContent 130 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 35 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 9 g, TransFatContent 1 1/2 g
POTATO-TOPPED GROUND BEEF SKILLET RECIPE: HOW TO MAKE IT
Compared to other ground beef skillet recipes, the depth of flavor in this recipe is amazing, and I never have leftovers when I take it to potlucks. I love recipes that I can cook and serve in the same skillet. If your butcher has chili grind beef, which is coarsely ground, go for that; it lends an extra meaty texture. —Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan., In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly., Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 313 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 459mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
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POTATO AND GROUND BEEF GRATIN RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine French
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- 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.
POTATO-TOPPED GROUND BEEF SKILLET RECIPE: HOW TO MAKE IT
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Reviews 4.1
Total Time 01 hours 10 minutes
Category Dinner
Calories 313 calories per serving
- In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan., In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly., Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.
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