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ImpossibleTM Beef and Potato Gratin

Chef J Michael Melton
A plate of Impossible Beef and Potato Gratin topped with sour cream and chives.
  • 6Servings
  • Not Too Tricky
  • 16Ingredients
  • 25 minPreparation
  • 75 minCooking
  • 100 Total TimeTotal Time

This Impossible™ Beef and Potato Gratin makes for a hearty meal. An uncomplicated beautiful centerpiece dinner dish that comes together all in one pan, 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.

16 Ingredients

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  • 12 Ounce Package Impossible™ Beef Made From Plants
  • 1 Tablespoon olive oil
  • 1 yellow onion, diced
  • 2 Cloves garlic cloves, minced
  • 2 Tablespoons plant-based Worcestershire sauce
  • 2 Teaspoons fresh thyme leaves, chopped
  • 1/2 Cup sliced cremini mushrooms
  • 1 Tablespoon Tomate paste
  • 2 Cups packed fresh baby spinach
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1 Pound russet potatoes, peeled and sliced 1/4 inch thick
  • 1 Cup grated Gruyere, Swiss or Cheddar Cheese
  • 1 Cup cream
  • 1 Bunch chives, snipped
  • 1/2 Cup sour cream or creme fraiche
4 steps
  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.

  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.

  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.

  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!

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