Gratin of Beef and Potatoes

Ingredients

• 6 cups diced potatoes
• 1 lb ground beef
• 2 tablespoons cajun seasoning, such as chef paul prudhomme's meat magic, divided
• 1 teaspoon cajun seasoning, such as chef paul prudhomme's meat magic (optional)
• 2 tablespoons margarine
• 1 1/2 chopped cup onions, divided
• 3/4 cup chopped celery
• 1 cup chopped carrot
• 2 tablespoons all-purpose flour
• 2 cups beef stock, divided (or beef bouillon dissloved in water but be aware it adds salt)
• 5 cups shredded cheddar cheese, divided

Directions

1. 1

   Preheat oven to broil setting.

2. 2

   Fill large saucepan half full of water. Bring water to a rapid boil. Add potatoes. Cook stirring occasionally, about 18 minutes or until potatoes are tender. Rinse under cold water and set aside.

3. 3

   In a medium-size bowl, combine ground beef with 1 tablespoon Cajun seasoning. Mix well to even distribute seasoning; set aside.

4. 4

   In 10-inch skillet over high heat, melt margarine. When it comes to a hard sizzle, add 1 cup onion and cook, stirring occasionally, about 5 minutes or until onion starts to brown. Turn heat down to medium and continue cooking, stirring more frequently, another 2 minutes or until onion is caramelized to a rich brown color.

5. 5

   Add celery and 1 tablespoon Cajun seasoning. Stir to mix well and cook another 3 minutes, stirring occasionally.

6. 6

   Moving vegetables to one side of the skillet, add seasoned ground beef and remaining onion. Turn heat to high. Cook, stirring frequently to break up meat chunks, about 6 minutes or until meat is brown. (I've found this technique difficult in one pan. I use a separate pan for the onions then add the carrots combining all afterwards.).

7. 7

   Stir in carrots and cook 3 minutes.

8. 8

   Add flour and remaining optional 1 teaspoon Cajun seasoning and stir well. Let mixture cook about 4 minutes, without stirring, to allow a brown crust to form on bottom of skillet. When brown crust has formed, scrape it up and and stir to incorporate it. Stir in 1 cup stock to deglaze pan, stirring and scraping bottom and sides of pan until clean.

9. 9

   Stir in remaining 1 cup stock and cook another 2 and 1/2 minutes or until mixture has thickened slightly. Remove from heat and adjust seasoning.

10. 10

    Place cooked potatoes, meat mixture and 2 cups cheese in a 2 1/2 quart ovenproof casserole dish. Stir carefully, to avoid mashing potatoes, just until mixed and mixture is evenly distributed. Sprinkle remaining cheese evenly over top.

11. 11

    Bake, uncovered, in oven preheated to "broil" setting about 7 minutes or until cheese has melted and is lightly browned. Remove from oven and serve immediately.