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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