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Gratin Of Beef And Potatoes

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Ingredients

Adjust Servings:
6 cups diced red potatoes
1 lb ground beef
2 tablespoons cajun seasoning, such as chef paul prudhomme's meat magic, divided
1 teaspoon cajun seasoning, such as chef paul prudhomme's meat magic (optional)
2 tablespoons butter or 2 tablespoons margarine
1 1/2 chopped cup onions, divided
3/4 cup chopped celery
1 cup chopped carrot
2 tablespoons all-purpose flour
2 cups beef stock, divided (or beef bouillon dissloved in water but be aware it adds salt)

Nutritional information

1076.2
Calories
633 g
Calories From Fat
70.3 g
Total Fat
40.4 g
Saturated Fat
240.7 mg
Cholesterol
1528.5 mg
Sodium
48 g
Carbs
5.8 g
Dietary Fiber
7.3 g
Sugars
63.2 g
Protein
585 g
Serving Size

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Gratin Of Beef And Potatoes

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    This was just delicious, but I will cut back on the potatoes next time by about a third. Loved the flavor that the cajun seasoning added to the mixture although made it a little salty for us. This made a huge amount and filled a 9x13 pan and would serve 6-8 people in my family or more. Very rich and filling. Thanks for sharing Made for PRMR :)

    • 72 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Gratin of Beef and Potatoes,A recipe by Paul Prudhomme. I love the idea of a one dish meal made with ground beef. Chef Prudhomme’s Meat Magic can be effectively substituted with any Cajun or Creole seasoning mix. Everyone needs a one-dish recipe for an everyday meal!,This was just delicious, but I will cut back on the potatoes next time by about a third. Loved the flavor that the cajun seasoning added to the mixture although made it a little salty for us. This made a huge amount and filled a 9×13 pan and would serve 6-8 people in my family or more. Very rich and filling. Thanks for sharing Made for PRMR :),My husband and I both enjoyed this very much. I had a pound of ground bison thawed and some yukon gold potatoes when I went searching for a recipe for supper. I found this recipe and found that I had everything except the carrots (no big deal). I made as directed using a smaller amount of seasoning, which was fine, it still had great flavor just not as much heat. If making only for myself I would have used the full amount. used a little less cheese as well. Great recipe. Looking forward to the leftovers. Will definitely make again.


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    Steps

    1
    Done

    Preheat Oven to Broil Setting.

    2
    Done

    Fill Large Saucepan Half Full of Water. Bring Water to a Rapid Boil. Add Potatoes. Cook Stirring Occasionally, About 18 Minutes or Until Potatoes Are Tender. Rinse Under Cold Water and Set Aside.

    3
    Done

    in a Medium-Size Bowl, Combine Ground Beef With 1 Tablespoon Cajun Seasoning. Mix Well to Even Distribute Seasoning; Set Aside.

    4
    Done

    in 10-Inch Skillet Over High Heat, Melt Margarine. When It Comes to a Hard Sizzle, Add 1 Cup Onion and Cook, Stirring Occasionally, About 5 Minutes or Until Onion Starts to Brown. Turn Heat Down to Medium and Continue Cooking, Stirring More Frequently, Another 2 Minutes or Until Onion Is Caramelized to a Rich Brown Color.

    5
    Done

    Add Celery and 1 Tablespoon Cajun Seasoning. Stir to Mix Well and Cook Another 3 Minutes, Stirring Occasionally.

    6
    Done

    Moving Vegetables to One Side of the Skillet, Add Seasoned Ground Beef and Remaining Onion. Turn Heat to High. Cook, Stirring Frequently to Break Up Meat Chunks, About 6 Minutes or Until Meat Is Brown. (i've Found This Technique Difficult in One Pan. use a Separate Pan For the Onions Then Add the Carrots Combining All Afterwards.).

    7
    Done

    Stir in Carrots and Cook 3 Minutes.

    8
    Done

    Add Flour and Remaining Optional 1 Teaspoon Cajun Seasoning and Stir Well. Let Mixture Cook About 4 Minutes, Without Stirring, to Allow a Brown Crust to Form on Bottom of Skillet. When Brown Crust Has Formed, Scrape It Up and and Stir to Incorporate It. Stir in 1 Cup Stock to Deglaze Pan, Stirring and Scraping Bottom and Sides of Pan Until Clean.

    9
    Done

    Stir in Remaining 1 Cup Stock and Cook Another 2 and 1/2 Minutes or Until Mixture Has Thickened Slightly. Remove from Heat and Adjust Seasoning.

    10
    Done

    Place Cooked Potatoes, Meat Mixture and 2 Cups Cheese in a 2 1/2 Quart Ovenproof Casserole Dish. Stir Carefully, to Avoid Mashing Potatoes, Just Until Mixed and Mixture Is Evenly Distributed. Sprinkle Remaining Cheese Evenly Over Top.

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    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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