A plate of Impossible Beef and Potato Gratin topped with sour cream and chives.

Comfort Food

Impossible™ Beef and Potato Gratin Recipe

6 Servings

16 Ingredients

Not Too Tricky

By Impossible™ Foods Chef

J. Michael Melton

100’ Total time=75’ Cooking + 25’ Preparation

The classic dish of potato gratin, which usually consists of thinly sliced potatoes layered with cream, milk, butter, and cheese, has been leveled up with Impossible Beef Meat From Plants. This Impossible™ Beef and Potato Gratin is an uncomplicated beautiful centerpiece dinner dish that comes together all in one pan. It's so hearty and delicious, there's really no need for additional sides.

Level up your weeknight dinner game with this savory delight by factoring in the oven time and prepping a few ingredients in advance, or reserve this recipe for a weekend supper with friends or family. Bonus points for making the whole dish plant-based with plant-based cheese, cream and sour cream options! Enjoy.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

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16 Ingredients

12 oz Package Impossible™ Ground Beef Meat From Plants
1 tbsp Olive Oil
1 Yellow Onion, Diced
2 Cloves Garlic, Minced
2 tbsp Plant-Based Worcestershire Sauce
2 tsp Fresh Thyme Leaves, Chopped
1/2 Cup Sliced Cremini Mushrooms
1 tbsp Tomato Paste
2 Cups Packed Fresh Baby Spinach
Kosher Salt To Taste
Freshly Ground Black Pepper to taste
1 lb Russet Potatoes, Peeled And Sliced 1/4 Inch Thick
1 Cup Grated Gruyere, Swiss or Cheddar Cheese, or Plant-Based Cheese
1 Cup Cream
1 Bunch Chives, Snipped
1/2 Cup Sour Cream Or Creme Fraiche Or Plant-Based Sour Cream

How to prepare

Step 1: Cook the Impossible Beef

Heat oil in a large oven-proof pan over medium-high heat. Crumble Impossible Beef into the pan, searing the contact side until golden brown. Then flip and stir the crumbles to continue searing and cooking evenly on all sides until cooked through. Remove from pan, and set aside.

Step 2: Make the Filling

Turn heat down to medium. Add onion and garlic to the pan, and cook until tender and translucent. Add sliced mushrooms, and sauté for approximately 3 more minutes. Add tomato paste and thyme, and continue to cook for approximately 1 minute. Deglaze the pan with Worcestershire sauce, scraping crispy bits from the bottom of the pan. Add cooked Impossible Beef back to the pan, along with the spinach, and stir slowly to incorporate and wilt the spinach. Taste for seasoning, and add any salt or pepper if needed.

Step 3: Assemble and Bake

Preheat oven to 350°F. Layer potatoes decoratively on the top of the Impossible Beef filling in concentric circles, seasoning each layer with salt, pepper and some of the grated cheese. Pour cream over the top of the potatoes. Cover the pan, and place on a baking sheet lined with parchment paper, and bake for 1 hour, or until the potatoes are very tender. Remove the cover and continue cooking for another 10-15 minutes until the potatoes and cheese are golden brown.

Step 4: Serve and Enjoy

Allow the gratin to cool slightly before serving, approximately 10 minutes. With a large serving spoon, scoop out portions into large bowls, garnish with snipped chives and a dollop of sour cream or creme fraiche, and enjoy!