Gratin of Beef and Potatoes

"A recipe by Paul Prudhomme. I love the idea of a one dish meal made with ground beef. Chef Prudhomme's Meat Magic can be effectively substituted with any Cajun or Creole seasoning mix. Everyone needs a one-dish recipe for an everyday meal!"
photo by gailanng photo by gailanng
photo by gailanng
photo by katew photo by katew
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Nif_H photo by Nif_H
Ready In:


  • 6 cups 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 2 tablespoons margarine
  • 1 12 chopped cup onions, divided
  • 34 cup chopped celery
  • 1 cup chopped carrot
  • 2 tablespoons 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


  • 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.

Questions & Replies

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  1. We eat a lot of ground beef since it's inexpensive and filling for my teenagers! This was a nice change of pace - the cajun seasonings really perked up the flavor. Next time I might add a bit of cayenne pepper also. When we first ate this, I rated it 4 stars. We ate the leftovers the next day, and WOW - it was great. We all agreed that for some reason it was a 5-star recipe the next day. So I plan to keep this recipe in mind for busy times when I know I'll need a quick meal to warm up the next day, etc.
  2. My husband and I both enjoyed this very much. I had a pound of ground bison thawed and some yukon gold potatoes when I went searching for a recipe for supper. I found this recipe and found that I had everything except the carrots (no big deal). I made as directed using a smaller amount of seasoning, which was fine, it still had great flavor just not as much heat. If making only for myself I would have used the full amount. I used a little less cheese as well. Great recipe. Looking forward to the leftovers. Will definitely make again.
  3. Nice and easy to put together after a long day at work! I used a homemade mixture for the Cajun seasoning and I don't think it was strong enough because I could have actually used more! The instructions were very clear. My kids ate it up with some toast to soak up the juices. Made for PRMR. Thanks gailanng! :)
  4. This was just delicious, but I will cut back on the potatoes next time by about a third. Loved the flavor that the cajun seasoning added to the mixture although made it a little salty for us. This made a huge amount and filled a 9x13 pan and would serve 6-8 people in my family or more. Very rich and filling. Thanks for sharing Made for PRMR :)
  5. This was really good and perfect for DH and I. I made 1/2 the recipe since DS's do not eat potatoes and it was more than enough for dinner and a couple of lunched for DH. Next time I may cut back a little on the cajun seasoning and go with something a little milder (I am a wimp!!). Made for PRMR.


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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