Comfort food at its finest! Don’t pass on this casserole of beef and potatoes in a creamy Cheddar sauce.
Potato and Ground Beef Gratin
- Prep Time 35 min
- Total 1 hr 45 min
- Servings 6
- 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)
Instructions
-
Step1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step2In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
-
Step3Meanwhile, 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.
-
Step4Stir 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.
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Step5Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
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Step6Cover 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
640
Calories
36g
Total Fat
35g
Protein
45g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 640
- Calories from Fat
- 320
- Total Fat
- 36g
- 55%
- Saturated Fat
- 20g
- 102%
- Trans Fat
- 1 1/2g
- Cholesterol
- 130mg
- 44%
- Sodium
- 880mg
- 37%
- Potassium
- 970mg
- 28%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 9g
- Protein
- 35g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 45%
- 45%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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