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  • Fall Dinners - 10

    From Dave Drum@1:3634/12 to All on Thu Nov 17 10:50:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Meat & Potato Skillet Gratin
    Categories: Beef, Herbs, Potatoes, Dairy, Cheese
    Yield: 5 servings

    4 cl Garlic
    1 c Heavy cream
    2 Thyme branches
    2 tb Fine chopped fresh sage
    1 tb Extra-virgin olive oil; more
    - as needed
    1 lb Ground lean beef
    3/4 ts Kosher salt; more as needed
    Black pepper
    1 c Thin sliced onion
    3 oz Baby spinach
    2 ts Worcestershire sauce
    1/2 lb Rutabaga
    1/2 lb Russet potatoes
    4 oz Gruyere; grated

    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.

    Set oven @ 350ºF/175ºC.

    Peel rutabaga and cut in half. Slice each half crosswise
    into 1/8" thick slices. Peel potatoes and cut in 1/4"
    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.

    By: Melissa Clark

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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