Subj : Fall Dinners - 10
To   : All
From : Dave Drum
Date : Thu Nov 17 2022 10:52:00

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
  
  Uncle Dirty Dave's Archives
 
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.... "I usually take a two hour nap from one to four." -- Yogi Berra
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