Gratin of Beef and Potatoes

Recipe by gailanng
READY IN: 52mins


  • 6
    cups diced red potatoes
  • 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.