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Ground Beef and Potato Gratin
Instructions
1
Preheat the oven to 375°F.
2
Spray a 9x13-inch baking dish with nonstick cooking spray. Arrange half the potato slices in the bottom of the dish and season them liberally with salt and black pepper.
3
Spray a large saucepan with nonstick cooking spray and set it over medium-high heat. Add the beef and diced onion. Saute, breaking up the meat with a rubber spatula as it cooks, until it is browned and the onion is softened, 7-8 minutes. Add the minced garlic, thyme, salt, and black pepper. Continue cooking until the garlic is fragrant, about 1 minute.
4
Remove saucepan from the heat. Spoon the beef mixture evenly over the potato slices in the casserole dish.
5
Return the saucepan to the heat and add the butter. Once melted, sprinkle the flour into the pan and whisk to form a paste. Cook for 30 seconds to 1 minute, then slowly pour the half-and-half into the pan, whisking to dissolve the flour.
6
Cook the sauce, whisking constantly, until it begins to bubble and thicken. Once thickened, turn off the heat. Add the salt and black pepper.
7
Pour half the sauce over the ground beef mixture. Arrange the remaining potato slices in an even layer on top, and season with more salt and black pepper. Pour the remaining sauce over the potatoes. Sprinkle the shredded cheese evenly over the dish.
8
Cover the baking dish loosely with aluminum foil.
9
Bake the gratin on middle rack of oven for 35 minutes.
10
Carefully remove the aluminum foil and continue baking until the potatoes are fork-tender and the cheese is lightly browned on top, 20-25 minutes.
11
Check to see that gratin is done. Remove from oven or add time as needed.
12
Allow the gratin to rest for 10-15 minutes before serving.
My Calorie Intake
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Tips & Tricks (5)
- Brown Beef Properly for Depth 🍖Pat the ground beef completely dry before browning and avoid stirring for the first 3-4 minutes to develop a golden crust that creates rich, complex flavor throughout the gratin.
- Slice Potatoes Uniformly Thin 🥔Use a mandoline slicer to cut Yukon gold potatoes to exactly 1/8-inch thickness so they cook evenly and create creamy layers that absorb the sauce perfectly.
- Make a Proper Roux Base 🧈Cook butter and flour together for 2-3 minutes over medium heat before adding the half and half to eliminate raw flour taste and create a silky, lump-free sauce.
- Layer Strategy for Even Cooking ⚖️Alternate thin layers of potatoes, seasoned beef mixture, and sauce rather than mixing, ensuring every bite has balanced texture and the beef flavor distributes evenly.
- Cover Then Uncover for Perfect Texture 🔑Bake covered for 40 minutes to steam the potatoes until tender, then uncover for 10-15 minutes to brown the cheese topping and reduce excess moisture for ideal consistency.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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