Potato and Ground Beef Gratin Serves: 6
Source: Betty Crocker Comfort food at its finest! Don't pass on this casserole of beef and potatoes in a creamy Cheddar sauce. Ingredients: 1 pound 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) Instructions: 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 and the paprika 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. High Altitude (3500-6500 ft): No change. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
