Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, meat gratin. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Andrew Scrivani for The New York Times This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach. Grease a baking dish with butter.
Meat Gratin is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Meat Gratin is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook meat gratin using 4 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Meat Gratin:
- Take 1/4 recipe quantity Easy Meat Sauce
- Make ready 1/2 recipe quantity Easy Cheese Cream Sauce
- Make ready 200 grams Plain cooked rice
- Take 5 grams Margarine
Season with salt, cayenne pepper, garlic powder, and Creole seasoning. This layered, cheesy meat & potatoes casserole is made even better with the zestiness of Ranch dressing baked right into the cheese sauce. This is a quintessential comfort food, family dinner recipe that is sure to become a regular at your dinner table! What You Need To Make Meat & Potatoes Ranch Au Gratin lean ground beef Russet potatoes grated sharp These delicious gratin recipes are perfect for adding a French accent to everything from weekday dinners to holiday feasts.
Steps to make Meat Gratin:
- Mix the cooked rice and margarine together in a gratin dish.
- Top with the cheese cream sauce, then the meat sauce and bake in a toaster oven.
Sprinkle Parmesan over crab mixture and set dishes in shallow baking pan. Crab Meat au Gratin is a hot and cheesy crab dip loaded with succulent crab meat. Another way to serve the gratin is to allow it to go cold and then to use a cutter to cut it into rounds. The gratin can be made ahead of time. Cool it to room temperature, and refrigerate for up to two days.
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