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Recipe: Yummy Potato and Ground beef Gratin

Potato and Ground beef Gratin. Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Top with beef; spread remaining potatoes over beef.

Potato and Ground beef Gratin Delicious layers of beef, potatoes and cheese in this beef and potato au gratin made easily in the Instant Pot - a definite winner for any family! Brown ground beef using vegetable oil. Set aside and sprinkle with seasoned salt. You can cook Potato and Ground beef Gratin using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Potato and Ground beef Gratin

  1. Prepare 1 lb of ground beef or turkey.
  2. You need 6 of potatoes, boiled.
  3. It's 1 tsp of salt.
  4. You need 1 tsp of pepper.
  5. You need 3 of stems of fresh Thyme.
  6. Prepare 1/4 c of finely chopped onion.
  7. Prepare 3 Tbsp of flour.
  8. It's 3 cups of milk.
  9. Prepare 3 cups of shedded cheese.
  10. You need 3 Tbsp of butter.

Arrange browned beef on top of potato mixture. In a small bowl combine mushroom soup, sour cream and milk. Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!

Potato and Ground beef Gratin instructions

  1. Brown ground beef, or turkey. Drain off access grease when done. Add salt and pepper to meat..
  2. Take boiIed potatoes and mash them..
  3. In saucepan melt butter and add chopped onion stir for 2 minutes..
  4. Add in flour and Thyme stir until bubbly remove from heat..
  5. Add milk place back on heat and stir until bubbly..
  6. Add 2 cups of shedded cheese. Stir until melted and smooth. Turn heat off. Remove from heat..
  7. In a greased 13 x 9 dish layer half of the potatoes, top with meat, top with remaining potatoes. Pour cheese sauce on top. Bake for 30 min covered..
  8. Top with remaining cheese and bake for 15min..

Also known as Dauphinoise Potatoes, this French. Place potatoes in a large pot of salted water and bring up to a boil. Cook, breaking up into smaller pieces, until meat is browned all. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce. You may be tempted to cut calories by using half & half or milk in place of the cream.

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