Serves 4-6
Ingredients
- 4 Garlic cloves
- 1 cup heavy cream
- 2 thyme branches
- 2 tbsp finely chopped fresh sage
- 1 tbsp extra virgin olive oil, more as needed
- 1 pound ground lean beef
- 3/4 tsp kosher salt more as needed. black pepper as needed
- 1 cup thinly sliced onion
- 3 ounces baby spinach (3 packed cups)
- 2 tsp Worcestershire sauce
- 1/2 pound rutabaga
- 1/2 pound russet potatoes
- 4 ounces Gruyere, grated (1 cup)
Directions
Crush & peel 2 garlic cloves. In a small pot over med. heat, combine cream, crushed garlic, the thyme and 1/2 the sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes, Strain & cool. While creme cooks, heat oil in an oven proof 10 inch skillet (preferably cast iron) over med high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 tsp salt and a few grinds of pepper; transfer meat to a paper-towel lined plate. Repeat with remaining meat, Add onion to [an drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet. Toss in spinach, a handful at a time, until wilted, Season with 1/4 tsp salt, the Worcestershire and pepper to taste. Heat oven to 350 degrees. Peel rutabaga and cut in half. Slice each half crosswise into 1/8 inch slices, Peel potatoes and cut into 1/4 inch thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another, Season lightly with salt and pepper; top with half the cheese, Repeat with remaining vegetables and cheese. Spoon reduced cream over top. Cover pan lightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more,. Cool 10 minutes before serving.