Meat and Potato Skillet Gratin

1. Prepare the Aromatic Cream

Combine the peeled garlic cloves, heavy cream, thyme branches, and finely chopped fresh sage in a small pot. Simmer over low heat until the mixture is reduced by half, about 30 minutes.

2. Brown the Beef

Heat the extra-virgin olive oil in a 10-inch skillet over medium heat. Add the ground lean beef, seasoning with kosher salt and black pepper, and cook until well-browned.

3. Cook Onions and Spinach

In the same skillet, cook the thinly sliced onion until soft and translucent. Add the finely chopped garlic cloves, remaining sage, browned beef, baby spinach, a dash of Worcestershire sauce, and season with more salt and pepper. Cook until the spinach wilts.

4. Layer Vegetables and Cheese

Layer the thinly sliced rutabaga and russet potatoes in the skillet, seasoning each layer with salt and pepper. Sprinkle grated Gruyère cheese over the top and evenly spoon the reduced cream over the vegetables.

5. Bake the Gratin

Cover the skillet with foil and bake in a preheated 350-degree oven for 60 to 75 minutes, until the vegetables are tender. Remove the foil and bake for an additional 10 minutes to brown the top.

6. Cool Before Serving

Allow the gratin to cool for about 10 minutes before serving to help the layers set.