Beefy Potatoes Au Gratin

Ok, so this is a recipe for a delicious concoction I call Beefy Potatoes Au Gratin. I got this from a small recipe book I got at the grocery store, but my retard ex-roommate threw it out or something. And then I changed the recipe! So there you go.

SO! Here are the ingredients:

• 2 lbs of ground beef

• 3 boxes of Au Gratin Potatoes (I use Kroger brand, but whatever brand you can find will work the same.)

• Any and all ingredients listed in the box of potatoes’ cooking instructions

• Salt

• Pepper

• 1 medium pot

• 1 big pot

• 1 4 quart baking dish, obviously must be oven safe

• 1 strainer

• Aluminum foil

First, preheat your oven to 400 degrees. Then start browning the beef. Cook the beef in the medium pot, chopping it up, moving it around, until it’s all brown. Once it’s brown, dump the beef into the strainer to separate the grease. Put the beef into the big baking dish. Spread the beef evenly over the bottom of the baking dish.

We’re going to use the big pot for the potatoes au gratin. If your box says that you boil water, start with tripling the amount of water and bring it to a boil. Then if your box says that it requires butter, triple the amount of butter and let it melt in the boiling water. If the box calls for milk, AGAIN, triple the amount of milk BUT DON’T ADD IT YET. Adding milk to the hot water could spoil it. So wait for later. Then add your potatoes, and cheese mixes – whatever else it tells you to do. Then, if the box says you need it at all, add the milk. Add a tablespoon of salt and a teaspoon of pepper. Mix.

By now, you should have 2 lbs of beef on the bottom of the baking dish. Your big pot should be filled with 3 boxes worth of au gratin potatoes. Finally, your oven should be preheated to 400 degrees.

So now that you potatoes are ready, pour them on top of the beef. Spread the potatoes evenly over the beef. Cover the dish with aluminum foil and put it in the oven. After 30 minutes, take the foil off and put it back in the oven for 10 minutes. When it’s done, take it out and let it cool for 10 minutes.

I suggest serving this entrée extraordinaire with salad and ranch dressing. Enjoy, my little dumplings!

Love,

Liz