ROOT Vegetable AND BEEF Skillet Gratin
- 25m Prep Time
- 1h 10mCook Time
- 1h Ready In
A hearty skillet gratin with layers of ground beef, root vegetables, and cheese. It's a twist on shepherd's pie with sliced potatoes and rutabagas instead of mashed potatoes.
Ingredients
- 2 tbsp extra-virgin olive oil divided
- 1 lb lean ground beef
- Kosher salt
- freshly ground black pepper
- 1 small yellow onion thinly sliced
- 4 garlic minced
- 1 1/2 tsp dried oregano
- 5/16 lbs baby spinach
- 2 small Yukon gold potatoes sliced ⅛ inch thick
- 1 medium rutabaga peeled and sliced ⅛ inch thick
- 2 cup shredded Gruyère cheese divided
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1109 mg
- Iron: 4.95 mg
- Magnesium: 117 mg
- Phosphorus: 877 mg
- Potassium: 977 mg
- Zinc: 4.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 lb lean ground beef
- Kosher salt
- freshly ground black pepper
- 1 1/2 tsp dried oregano
- 5/16 lbs baby spinach
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
Prepare
- 2 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, thinly sliced
- Mince 4 garlic
- 2 small Yukon gold potatoes, sliced ⅛ inch thick
- 1 medium rutabaga, peeled and sliced ⅛ inch thick
- 2 cup shredded Gruyère cheese, divided
Let's Cook
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Step 1.
Preheat the oven to 350°F with the rack in the lower third. Place a 10-inch ovenproof skillet on a baking sheet lined with foil or parchment to catch any drips.
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Step 2.
Heat 1 tablespoon olive oil in the skillet over medium heat. Add the ground beef, breaking it into small pieces, and cook until well browned, 7 to 9 minutes. Season with salt and pepper. Drain the beef and transfer to a plate. Discard the fat and wipe the skillet clean.
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Step 3.
Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and dried oregano; cook until fragrant, about 1 minute. Add the baby spinach a handful at a time, stirring until wilted, about 3 minutes. Season with salt and pepper. Remove from heat and fold in the reserved cooked beef.
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Step 4.
Layer half of the potato and rutabaga slices over the meat mixture, alternating and slightly overlapping them. Season lightly with salt and pepper, then sprinkle with half of the shredded Gruyère cheese. Repeat with the remaining vegetables and Gruyère. Pour the heavy cream evenly over the top.
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Step 5.
Place the skillet on the prepared baking sheet and cover tightly with aluminum foil or an ovenproof lid. Bake until the vegetables are very tender when pierced with a knife, 50 to 60 minutes. Carefully remove the skillet from the oven and sprinkle the Parmesan cheese over the top.
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Step 6.
Preheat the broiler with the rack about 6 inches from the element. Return the skillet to the oven and broil until the cheese is melted and the top is golden brown, 2 to 4 minutes. Let cool for 10 minutes before serving.