Potato and Ground Beef Gratin

82 Ratings

53 Reviews

Kitchen Tested

Prep 35 min
Total 1 hr 45 min
Servings 6

Comfort food at its finest! Don’t pass on this casserole of beef and potatoes in a creamy Cheddar sauce.

By Betty Crocker Kitchens

Updated February 3, 2014

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)

Steps

1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
3

Meanwhile, 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.
4

Stir 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.
5

Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
6

Cover 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.

Use frozen chopped onions, and purchase already-shredded cheese.

Nutrition Facts

Serving Size: 1 Serving

Calories: 640
Calories from Fat: 320

% Daily Value

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;