Cheesy gratin in one of our favorite side dishes, but it doesn’t always feel hearty enough when we pair it with something light. In order to beef up our gratin (pun intended), we decided to add some deliciously seasoned beef, along with some onion and garlic, and then pair it all together with deliciously creamy and cheesy potatoes.
Meat and Potato Gratin
Prep time 20 mins
Cook time 1 hour 15 mins
Total time 1 hour 35 mins
Serves: Serves 4 to 6
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 pound lean ground beef
3 teaspoons paprika
5 to 6 medium sized potatoes, peeled, thinly sliced
salt and pepper to taste
2½ cups milk
Preheat oven to 375.
Heat olive oil in heavy skillet over medium heat and add onion and garlic. Cook and stir until translucent.
Add ground beef and paprika, and cook until beef is browned. Remove from heat and set aside.
Butter a 13×9-inch glass baking dish.
Layer half of the sliced potatoes and sprinkle with a small amount of salt and pepper.
Top the potatoes with the ground beef.
Spread remaining potatoes over beef, and sprinkle with salt and pepper.
In a separate bowl, whisk together the milk and eggs until thoroughly combined.
Pour the milk mixture into dish to cover potatoes; cover with foil.
Bake for 45 minutes, or until potatoes are tender when pierced with a fork.
Remove foil and continue to bake until top is brown and bubbly, 25 to 30 minutes.
Let rest 15 minutes before cutting and serving.