Meat and Potato Skillet Gratin
Ingredients
- 4 garlic cloves
- 1 cup heavy cream
- 2 thyme branches
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon extra-virgin olive oil
more as needed
- 1 pound ground lean beef
- 3/4 teaspoon kosher salt
more as needed
- Black pepper
as needed
- 1 cup thinly sliced onion
- 3 ounces baby spinach
3 packed cups
- 2 teaspoons Worcestershire sauce
- 1/2 pound rutabaga
- 1/2 pound russet potatoes
- 4 ounces Gruyère
grated, 1 cup
Directions
- 1
Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.
- 2
While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.
- 3
Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet. Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.
- 4
Heat oven to 350 degrees. Peel rutabaga and cut in half. Slice each half crosswise into 1/8-inch-thick slices. Peel potatoes and cut into 1/4-inch-thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top.
- 5
Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.
Meat and Potato Skillet Gratin
Similar Recipes
:max_bytes(150000):strip_icc()/7505087_Tex-Mex-Ground-Beef-and-Potato-Skillet_Bibi_4x3-048520212043444f8e5d86442842b3b8.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a deeply satisfying, comforting meal that brings together the best of two beloved classics? This Meat and Potato Skillet Gratin offers the hearty goodness of a shepherd's pie intertwined with the luscious layers of a potato gratin.
What makes this dish truly special is its clever combination: a savory bottom layer of browned ground lean beef infused with thinly sliced onions, fresh sage, and tender spinach, topped with a creamy, cheesy root vegetable gratin. It’s a unique take on comfort food, delivering rich flavors and textures in every forkful.
Prepare for a wonderfully hearty and warming dish, perfect for a chilly evening. You'll experience the rich, savory depth of the ground beef base, brightened by fresh spinach and aromatic sage. Above this, a blanket of thinly sliced rutabaga and russet potatoes, bathed in rich heavy cream and studded with grated Gruyère, bakes to golden perfection. The edges turn delightfully crisp, contrasting beautifully with the tender interior and the succulent meat layer below. This skillet gratin promises robust, wintry flavors that truly nourish.
While rutabaga adds a distinctive earthy sweetness, you have flexibility with the root vegetable topping. If rutabaga isn't your preference, feel free to use all russet potatoes. Alternatively, create a blend of both white and sweet potatoes for a slightly different flavor profile and color.
This Meat and Potato Skillet Gratin is substantial enough to be considered a complete one-pan meal, containing meat, a green vegetable, and a starch all in one. To beautifully balance its richness, consider serving it alongside a fresh and tangy green salad.