Meat and Potato Skillet Gratin #Sunday Supper

This may be one of my favorite Sunday Suppers. I love nearly everything with ground beef in it. I have been dying to try this recipe, so I was thrilled when Em from Sunday Suppers posted this week’s Dinner Ideas with Ground Beef.

Best thing about this dish? It’s a one pan dish. There’s a lot of steps and prep, and it takes a long time to cook, but once you get going it’s a snap – unless you’re like me and start fixing dinner too late and end up eating at 8:00.

It’s hearty, but not heavy. I didn’t think a pound of ground beef was enough. Seemed the potato to filling ratio wasn’t quite enough.

Make sure you use a big enough pot to reduce the heavy cream or else you’ll end up like me – having your way to nice Dear One scrubbing the stove top!

This gratin reheats well, so you can make it ahead and reheat it uncovered in a 350-degree oven.

• 4 garlic cloves
• 1 C heavy cream
• 2 thyme branches
• 2 T finely chopped fresh sage
• 1 T extra-virgin olive oil, more as needed
• 1 pound ground lean beef
• 3/4 t kosher salt, more as needed
• Black pepper, as needed
• 1 C thinly sliced onion
• 3 ounces baby spinach (3 packed cups)
• 2 t Worcestershire sauce
• 1 pound russet potatoes
• 4 ounces Gruyère, grated (1 cup)

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.

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.

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.

Heat oven to 350 degrees. Peel potatoes and cut into 1/4-inch-thick rounds.

Layer half the potato slices over meat, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining potatoes and cheese. Spoon reduced cream evenly over top.

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.

4 to 6 servings

Dinner Ideas Using Ground Beef

• Albondigas Soup [Spicy Mexican Meatball Soup] by Wanderspice
• Easiest Greek Hamburgers by Positively Stacey
• Easy Doritos Taco Casserole by Recipes Food and Cooking
• Enchilada Burgers by Fantastical Sharing of Recipes
• Ground Beef and Vegetables over Garlic Seasoned Potatoes by Hot Eats and Cool Reads
• Keema Curry (Keema Matar) by Caroline’s Cooking
• Meat and Potato Skillet Gratin by From the Bookshelf
• Mini Mexican Meatza (Low Carb) by My Life Cookbook
• One Pot Ravioli & Meat Sauce by Books n’ Cooks
• Picnic Taco Salad by A Kitchen Hoor’s Adventures
• Pressure Cooker Tavern Sandwiches (Iowa Loosemeat) by Palatable Pastime
• Sweet Potato Crust Cheeseburger Pizza by Pies and Plots
• Taco Salad with Salsa Dressing by That Skinny Chick Can Bake

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.