Gratin of Beef and Potatoes Recipe

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Ingredients:

Serving

6 cups diced red potatoes
1 lb ground beef
2 tbsp cajun seasoning, such as chef paul prudhomme's meat magic, divided
1 tsp cajun seasoning, such as chef paul prudhomme's meat magic (optional)
2 tbsp margarine
1 1/2 chopped cup onions, divided
3/4 cup chopped celery
1 cup chopped carrot
2 tbsp all-purpose flour
2 cups beef stock, divided (or beef bouillon dissloved in water but be aware it adds salt)
5 cups shredded cheddar cheese, divided

Directions:

Preheat oven to broil setting.
Fill large saucepan half full of water. Bring water to a rapid boil. Add potatoes. Cook stirring occasionally, about 18 minutes or until potatoes are tender. Rinse under cold water and set aside.
In a medium-size bowl, combine ground beef with 1 tablespoon Cajun seasoning. Mix well to even distribute seasoning; set aside.
In 10-inch skillet over high heat, melt margarine. When it comes to a hard sizzle, add 1 cup onion and cook, stirring occasionally, about 5 minutes or until onion starts to brown. Turn heat down to medium and continue cooking, stirring more frequently, another 2 minutes or until onion is caramelized to a rich brown color.
Add celery and 1 tablespoon Cajun seasoning. Stir to mix well and cook another 3 minutes, stirring occasionally.
Moving vegetables to one side of the skillet, add seasoned ground beef and remaining onion. Turn heat to high. Cook, stirring frequently to break up meat chunks, about 6 minutes or until meat is brown. (I've found this technique difficult in one pan. I use a separate pan for the onions then add the carrots combining all afterwards.).
Stir in carrots and cook 3 minutes.
Add flour and remaining optional 1 teaspoon Cajun seasoning and stir well. Let mixture cook about 4 minutes, without stirring, to allow a brown crust to form on bottom of skillet. When brown crust has formed, scrape it up and and stir to incorporate it. Stir in 1 cup stock to deglaze pan, stirring and scraping bottom and sides of pan until clean.
Stir in remaining 1 cup stock and cook another 2 and 1/2 minutes or until mixture has thickened slightly. Remove from heat and adjust seasoning.
Place cooked potatoes, meat mixture and 2 cups cheese in a 2 1/2 quart ovenproof casserole dish. Stir carefully, to avoid mashing potatoes, just until mixed and mixture is evenly distributed. Sprinkle remaining cheese evenly over top.
Bake, uncovered, in oven preheated to broil setting about 7 minutes or until cheese has melted and is lightly browned. Remove from oven and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	710.2 Kcal (2973 kJ)
Calories from fat	402.85 Kcal
		% Daily Value*
Total Fat	44.76g	69%
Cholesterol	145.74mg	49%
Sodium	848.14mg	35%
Potassium	1304.35mg	28%
Total Carbs	33.88g	11%
Sugars	6.16g	25%
Dietary Fiber	4.77g	19%
Protein	43.5g	87%
Vitamin C	18mg	30%
Vitamin A	0.3mg	9%
Iron	4mg	22%
Calcium	731.2mg	73%

Amount Per 100 g
Calories	147.64 Kcal (618 kJ)
Calories from fat	83.74 Kcal
		% Daily Value*
Total Fat	9.3g	69%
Cholesterol	30.3mg	49%
Sodium	176.31mg	35%
Potassium	271.15mg	28%
Total Carbs	7.04g	11%
Sugars	1.28g	25%
Dietary Fiber	0.99g	19%
Protein	9.04g	87%
Vitamin C	3.7mg	30%
Vitamin A	0.1mg	9%
Iron	0.8mg	22%
Calcium	152mg	73%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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