WHERE TO PURCHASE POTATO STARCH RECIPES

Name: Potato and Ground Beef Gratin
Prep time: 35 min
Total time: 1 h 45 min
Yield: 6
Cuisine: French
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)

POTATO AND GROUND BEEF GRATIN RECIPE - BETTYCROCKER.COM

Potato and Ground Beef Gratin Recipe - BettyCrocker.com image

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

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)

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

BEST CREAMY POTATO SOUP - KRISTINE'S KITCHEN

Best Creamy Potato Soup - Kristine's Kitchen image

This creamy potato soup recipe is simply the best! There's nothing better on a cold day than a comforting bowl of potato soup loaded with all of your favorite toppings.

Provided by Kristine

Categories Main Course

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
1 cup finely chopped onion
2 large carrots (chopped into ¼-inch pieces)
3 cloves garlic (minced)
2 tablespoons flour
2 teaspoons Italian seasoning
1 teaspoon paprika
¼ teaspoon cayenne pepper (optional, for spicy soup)
½ teaspoon salt
¼ teaspoon pepper
1 cup milk (whole preferred)
2 pounds Yukon gold or other gold potatoes (cut into ½-inch pieces (peeled or unpeeled is fine))
2 14.5 ounce cans low sodium chicken or vegetable broth (3 ½ cups total)
optional toppings: homemade garlic herb croutons

Steps:

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and carrots and cook, stirring often, until softened, about 4-5 minutes.
Add the garlic, flour, Italian seasoning, paprika, cayenne (if using), salt and pepper. Cook, stirring, for 1 minute.
Stir in the milk.
Add the potatoes and broth. Stir to combine.
Bring to a simmer and then reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are tender when pierced with a fork, 15-20 minutes.
Partially puree the soup. This can be done with an immersion blender or by transferring half of the soup to a countertop blender.
Serve warm with toppings as desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 317 kcal, CarbohydrateContent 57 g, ProteinContent 9 g, FatContent 8 g, SaturatedFatContent 5 g, CholesterolContent 21 mg, SodiumContent 501 mg, FiberContent 6 g, SugarContent 9 g

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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.
From bettycrocker.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine French
Calories 640 per serving

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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