Beef and Potato Gratin

With all the hustle and festivities of the winter holiday season in full swing, something as simple as a quiet night at home can feel like a luxury. Between the packed schedule of glittering engagements, it is important to allow time for warming up and recharging over a cozy meal. With tender root vegetables and bubbly cheese baked over delicately seasoned beef, this comforting recipe comes together in a single pan, perfect for an evening of unwinding from seasonal stress.

Ingredients:

4 garlic cloves

1 cup heavy cream

2 fresh thyme stems

2 tablespoons fresh sage, finely chopped

1 tablespoon olive oil, plus more

1 pound ground beef

Salt and fresh ground black pepper

½ yellow onion, thinly sliced

¼ cup red wine

3 cups baby spinach, packed

2 teaspoons Worcestershire sauce

½ pound rutabaga

½ pound russet potatoes

1 cup Gruyère cheese, grated

Directions:

Peel two of the garlic cloves and use the side of a chef's knife to lightly crush them. In a small saucepan combine the heavy cream, crushed garlic, thyme stems and ½ tablespoon of the chopped sage. Set pot over medium heat and bring cream mixture to a simmer. Be careful not to scald the cream. Reduce heat to maintain a gentle simmer, cooking until reduced by half, about 30 minutes. Strain and set aside to cool.

Meanwhile, heat the olive oil in a large cast iron skillet over medium-high heat. Add half the beef to the skillet and brown well, crumbling with a wooden spoon as you go. Season to taste with salt and black pepper then transfer meat to a paper towel lined plate. Repeat process with the remaining beef and set aside on the plate.

Return the skillet to medium heat and add the onion to the beef drippings. If the pan seems a little dry, add a little more olive oil. Cook, stirring occasionally, until the onions are very tender and golden, about 10 minutes. Peel and chop the remaining 2 garlic cloves then add them to the skillet and continue to sauté until fragrant, about another minute. Add the wine and stir any browned bits from the bottom of the pan. Cook until the wine is reduced, and the alcohol is cooked off. Next return the browned beef to the skillet along with the rest of the chopped sage. Add the spinach a handful at a time, stirring as it wilts. Stir in the Worcestershire sauce and season to taste with salt and pepper. Take off the heat.

Preheat the oven to 350 degrees. Peel and trim the rutabaga then cut in half lengthwise. Slice the rutabaga halves crosswise into 1/8 -inch-thick slices and set aside. Peel the potatoes and cut into ¼-inch thick rounds. Arrange half the sliced vegetables over the beef mixture, alternating between rutabaga and potato, with slices overlapping. Season with salt and pepper, then sprinkle half the grated cheese. Repeat with the remaining vegetables, arranging decoratively. Top with the last of the cheese and season with salt and pepper to taste. Pour the cream evenly over the top of the vegetables, then cover tightly with foil. Bake until vegetables are very tender, about 60 to 75 minutes. Uncover and return skillet to the oven, cooking until top is golden brown, about another 10 minutes. Allow gratin to rest for 10 minutes before serving.

Notes:

Rutabagas are a delightful root vegetable in the brassica family. They have a slightly buttery flavor and are sweeter than turnips. If you cannot find rutabagas you can substitute with parsnips or sweet potatoes. You could also just use double the russet potatoes instead.

If you cannot find Gruyère you could substitute with a quality Swiss cheese, or with a sharp, aged white cheddar.

This cozy, one-pan supper would be perfect served with a crisp salad and a fruit forward red wine. Enjoy.