Potato And Ground Beef Gratin Recipes

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GROUND BEEF AND AU GRATIN POTATOES



Ground Beef and Au Gratin Potatoes image

EASY CASSEROLE Bake which your family will enjoy! When I am pushed for time I prepare this dish, put the timer on and tend to chores! Delicious flavors and just add a salad to complete your dinnr.

Provided by Seasoned Cook

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
2 tablespoons vegetable oil
1 teaspoon seasoning salt
1 (24 ounce) package o'brien frozen potatoes, thawed
1 medium onion, chopped
1 1/2 cups cheddar cheese, shredded (divided)
1 (10 ounce) cream of mushroom soup
1/4 cup sour cream
1 cup milk

Steps:

  • Brown ground beef using vegetable oil. Set aside and sprinkle with seasoned salt.
  • Place thawed potatoes in a 9 x 13 baking dish. Sprinkle with onion and 1 cup of shredded cheese.
  • Arrange browned beef on top of potato mixture.
  • In a small bowl combine mushroom soup, sour cream and milk. Pour over browned beef.
  • Bake covered in a 350 degree oven for 55 minutes. Remove from oven and sprinkle remaining 1/2 cup cheese on top and bake uncovered for 5 minutes.
  • ENJOY!

Nutrition Facts : Calories 467.6, Fat 27.9, SaturatedFat 12.5, Cholesterol 88.7, Sodium 593.3, Carbohydrate 27.5, Fiber 2.4, Sugar 1.6, Protein 26.8

POTATO AND GROUND BEEF GRATIN



Potato and Ground Beef Gratin image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 10

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:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 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.
  • 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.
  • 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.
  • Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
  • 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.

Nutrition Facts : Calories 640, Carbohydrate 45 g, Cholesterol 130 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 1 1/2 g

POTATO AND GROUND BEEF GRATIN RECIPE - (4.4/5)



Potato and Ground Beef Gratin Recipe - (4.4/5) image

Provided by Late2Serenity

Number Of Ingredients 10

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:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 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. 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. 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. Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes. 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.

BEEFY AU GRATIN POTATOES



Beefy Au Gratin Potatoes image

Vary the flavor of this family-favorite casserole by using different kinds of soup and potato mixes. I usually dish out hearty helpings with a salad and garlic bread. - Eileen Majerus, Pine Island, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4-6 servings.

Number Of Ingredients 9

1 package (5-1/4 ounces) au gratin potatoes or cheddar and bacon potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup water
1 can (4 ounces) chopped green chiles, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (4 ounces) diced pimientos, drained
1 pound ground beef
1 medium onion, chopped

Steps:

  • Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with corn. In a bowl, combine soup, water, chiles, mushrooms, pimientos and reserved sauce mix; mix well. Pour a third of the mixture over corn. , In a large skillet, cook beef and onion over medium heat until the meat is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Transfer to slow cooker. , Top with remaining sauce mixture. Do not stir. Cover and cook on low until potatoes are tender, 4 hours.

Nutrition Facts : Calories 358 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 1256mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 20g protein.

GROUND BEEF AU GRATIN POTATOES WITH VEGETABLES



Ground Beef Au Gratin Potatoes With Vegetables image

I had leftovers from Recipe#78028,and didn't just want to heat them up and use them as the same side dish. So, I cooked up ground beef with onions,and seasonings. Added some leftover veggies and came up with what I think turned out to be a pretty good recipe. Submitted to Food.com (a.k.a. " ZAAR " )on January 3rd.2012

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups leftover au gratin potatoes (I used Bill Knapp's Au Gratin Potatoes )
3/4 lb ground beef
1/3 cup finely chopped sweet onion
1 teaspoon seasoning salt (or to taste )
1/2 teaspoon ground black pepper (or to taste )
1 1/4 cups leftover lima beans
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees, and lightly grease or spray a 1 1/2 quart baking dish with cooking spray.
  • Add beef,onion, and seasoning to a large skillet and over medium heat, cook meat until no longer pink.
  • Drain, and return meat to skillet.
  • Add potatoes and vegetables to meat,stirring well to combine.
  • Place mixture into prepared pan, and sprinkle with cheese.
  • Bake for 30 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 243.9, Fat 13, SaturatedFat 5, Cholesterol 57.8, Sodium 252, Carbohydrate 11.8, Fiber 3.1, Sugar 0.6, Protein 19.1

MEAT AND POTATO SKILLET GRATIN



Meat and Potato Skillet Gratin image

This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and cream-slathered root vegetable topping that turns golden and crisp-edged in the oven. If you aren't a rutabaga fan, you can use all potatoes, or a combination of white and sweet potatoes. This gratin reheats very well, so feel free to make it ahead and reheat it uncovered in a 350-degree oven. And although it qualifies as a one-pan meal (with meat, green vegetable and starch altogether), a fresh and tangy green salad on the side would round things out nicely.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 14

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

Steps:

  • 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 rutabaga and cut in half. Slice each half crosswise into 1/8-inch-thick slices. Peel potatoes and cut into 1/4-inch-thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables 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.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 499 milligrams, Sugar 4 grams, TransFat 0 grams

AU GRATIN BEEF BAKE



Au Gratin Beef Bake image

This swift savory supper from Margaret Schroeder of Cudahy, Wisconsin is so full of down-home taste that no one will believe it's so easy. Canned tomato soup and packaged au gratin potatoes are baked with ground beef to create the comforting casserole.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 large onion, chopped
2 celery ribs, chopped
1/2 cup chopped green pepper
1 package (5-1/4 ounces) au gratin potatoes
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon Worcestershire sauce
1-3/4 cups water
2/3 cup milk

Steps:

  • In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400° for 45-50 minutes or until potatoes are tender.

Nutrition Facts : Calories 307 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 858mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

CHEESY GROUND BEEF AND POTATOES



Cheesy Ground Beef and Potatoes image

This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.

Provided by Yoly

Categories     Ground Beef Casserole

Time 1h10m

Yield 4

Number Of Ingredients 9

nonstick cooking spray
3 cups thinly sliced, peeled potatoes
2 tablespoons butter, melted
½ teaspoon salt
1 pound ground beef
1 (10.5 ounce) can cream of mushroom soup
1 ½ cups shredded sharp Cheddar cheese, divided
½ cup milk
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
  • Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
  • Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
  • While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
  • Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg

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