Savory Beef and Potato Gratin

A delicious and hearty dish featuring layers of tender beef, flavorful potatoes, and melted cheddar cheese.

Ingredients

6	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 margarine
1 ½	chopped onions, divided
¾	cup chopped celery
1	cup chopped carrot
2	tablespoons all-purpose flour
2	cups beef stock, divided (or beef bouillon dissolved in water but be aware it adds salt)
5	cups shredded cheddar cheese, divided

Instructions

• 1. Preheat the oven to the broil setting.
  2. Fill a large saucepan halfway with water and bring it to a rapid boil. Add the diced red potatoes. Cook, stirring occasionally, for about 18 minutes or until the potatoes are tender. Rinse the potatoes under cold water and set them aside.
  3. In a medium-sized bowl, combine the ground beef with 1 tablespoon of Cajun seasoning. Mix well to evenly distribute the seasoning and set it aside.
  4. In a 10-inch skillet over high heat, melt the butter. When it starts to sizzle, add 1 cup of chopped onions. Cook, stirring occasionally, for about 5 minutes until the onions begin to brown. Reduce the heat to medium and continue cooking, stirring more frequently, for another 2 minutes until the onions caramelize to a rich brown color.
  5. Add the chopped celery and 1 tablespoon of Cajun seasoning. Stir well to mix and cook for an additional 3 minutes, stirring occasionally.
  6. Push the vegetables to one side of the skillet and add the seasoned ground beef and the remaining chopped onion. Increase the heat to high. Cook, stirring frequently to break up the meat, for about 6 minutes until the meat is browned. (If preferred, use a separate pan for the onions and then combine with the carrots later.)
  7. Stir in the chopped carrots and cook for 3 minutes.
  8. Add the all-purpose flour and the optional 1 teaspoon of Cajun seasoning. Stir well and let the mixture cook for about 4 minutes without stirring to allow a brown crust to form at the bottom of the skillet. Once the crust forms, scrape it up and stir to incorporate it. Deglaze the pan by stirring in 1 cup of beef stock, scraping the bottom and sides until the pan is clean.
  9. Stir in the remaining 1 cup of beef stock and cook for an additional 2 and a half minutes or until the mixture has slightly thickened. Remove the skillet from the heat and adjust the seasoning.
  10. In a 2 1/2 quart ovenproof casserole dish, place the cooked potatoes, the meat mixture, and 2 cups of shredded cheddar cheese. Gently stir to combine, being careful not to mash the potatoes, until the mixture is evenly distributed. Sprinkle the remaining cheddar cheese evenly over the top.
  11. Bake the dish, uncovered, in the preheated oven under the broil setting for about 7 minutes, or until the cheese has melted and is lightly browned. Remove from the oven and serve immediately.

Jul 20, 2024