2 pounds potatoes, thinly sliced
1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 cup diced bacon or ham
2 cups shredded cheddar cheese
1 cup heavy cream
1 cup beef broth
Salt and pepper to taste
1 tablespoon olive oil
1 teaspoon dried thyme
Butter for greasing the dish
Directions
Preheat your oven to 375°F (190°C) and grease a round, white ceramic baking dish with butter.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant.
Add the ground beef to the skillet, cooking until browned. Drain any excess fat.
Stir in the diced bacon or ham and cook for another 2-3 minutes.
Season the meat mixture with salt, pepper, and dried thyme. Set aside.
In a separate saucepan, combine the heavy cream and beef broth. Bring to a gentle simmer.
Layer half of the sliced potatoes in the bottom of the prepared baking dish.
Spread half of the beef mixture over the potatoes, followed by a layer of shredded cheese.
Repeat the layers with the remaining potatoes, beef mixture, and cheese.
Pour the cream and broth mixture evenly over the top of the gratin.
Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the gratin rest for a few minutes before serving, allowing the layers to set.
Variations & Tips
For a lighter version, you can substitute the heavy cream with half-and-half or even milk. If you’re looking to add a bit more depth to the flavor, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika to the meat mixture. Vegetarians can omit the beef and bacon, replacing them with sautéed mushrooms and spinach for a hearty yet meat-free option. For a touch of elegance, sprinkle some fresh chopped parsley or chives over the top just before serving.
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