Easy Beef Mince and Potato Bake Gratin Recipe

5 from 1 vote

Easy Beef Mince and Potato Bake Gratin Recipe

This easy beef mince and potato bake is a hearty and comforting meal that's the perfect midweek dinner. With tasty ground beef fried in an onion mixture, it is sandwiched between layers of potato slices, and baked in a herby, creamy cheese sauce.

Prep Time10

Cook Time1 9

Total Time1 19

Course: Main Course, Side Dish

Cuisine: American, australian, british, French, new zealand

Keyword: bechamel sauce, beef, blue cheese, cheese sauce, gratin, mince, minced beef, potato, potatoes

Servings: people

Calories: 564kcal

Author: Vikkie Lee

Equipment

Ingredients

1 kg Potatoes (5 medium) (2.2lb) very thinly sliced (2-3mm a the most)
500 g Lean beef (around 1lb)
½ tablespoon Olive oil
1 large Onion diced
1 clove Garlic
½ tablespoon Tomato puree
½ tablespoon Balsamic vinegar or Worcestershire sauce
Pinch Salt and pepper
Pinch Black pepper
45 g Butter (3.5 tbsp)
35 g Plain flour (all purpose) (3.5 tbsp)
600 ml Milk (2.5 cups)
220 g Cheddar cheese Finely grated (8oz / 3 cups)
1 tablespoon Rosemary dried or fresh
85 g Garden peas (3oz)

Instructions

Start by preheating your oven at gas mark 6, 180c fan, 200c conventional or 400F.
Heat the oil in a large frying pan.
Then add the chopped onions and garlic and saute until softened.
Next, add the minced beef, season well with salt and pepper and fry while stirring until browned.
Add the frozen peas, tomato puree, and balsamic vinegar to the brown mince and fry for 1 minute over medium-high heat.
Now set aside.
Next, in a small saucepan, melt butter over medium-low heat.
Then add the flour and keep stirring while cooking until you see no traces of flour left.
Slowly stir in the milk while stirring over a medium heat.
Keep repeating until you have no milk left and add the rosemary.
Simmer the milk mixture for 4-5 minutes until thickened, then stir in 2 thirds of the cheese until melted.
Season with a sprinkle of salt and pepper to taste if needed and set aside.
Grease a large ovenproof dish baking dish around 9x13”.
Then line the dish with half of the potato slices.
Next, spread the cooked beef mixture on top of the potatoes, similar to the base of a lasagne-style recipe.
Now top with a second layer of potatoes.
Note: if preferred, you can brush potatoes with extra olive oil.
Pour the herby cheese on top and spread evenly over the potatoes with a spatula.
Then cover dish with tin foil.
Bake the potato casserole in the middle of the oven for 50 minutes.
Remove from the oven and discard the foil.
Sprinkle the remaining cheese on top (this is about 1 cup cheese, grated).
Then bake your mince potato bake for a final 20 minutes until golden and serve.

Video

Notes

Slowly stir in the milk in the large saucepan to the butter and flour cooked paste to prevent lumps

Before adding the final cheese, check to see if the potatoes are tender - if not, keep baking while covered

Drain any excess fat off the mince mixture after cooking to avoid a greasy dish

Nutrition