Creamy Ground Beef and Arracacha Gratin

Name: Creamy Ground Beef and Arracacha Gratin
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Brésilienne
Ingredients: 400 g arracacha (or parsnip); 400 g ground beef; 1 onion, finely chopped; 2 garlic cloves, minced; 100 ml whole milk; 100 ml heavy cream; 2 tbsp butter; 4 tbsp tomato sauce; 2 tbsp grated cheese (emmental or gruyère); Salt, black pepper, olive oil

By Marie Lefebvre · Updated October 31, 2026

This comforting layered gratin tucks seasoned ground beef between two silky layers of arracacha purée, finished with a golden melted cheese topping. Inspired by a beloved Brazilian classic, it brings warmth and richness to any dinner table. Simple to make yet impressively delicious, the whole family will be asking for seconds.

Prep⏱️ 40 min

Servings👥 2 servings

Difficulty📊 Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

2 servings

400 g arracacha (or parsnip)
400 g ground beef
1 onion, finely chopped
2 garlic cloves, minced
100 ml whole milk
100 ml heavy cream
2 tbsp butter
4 tbsp tomato sauce
2 tbsp grated cheese (emmental or gruyère)
Salt, black pepper, olive oil

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Peel the arracacha, cut into chunks and cook in salted boiling water for 40 minutes until very tender.
2
Meanwhile, sauté the onion and garlic in a drizzle of olive oil over medium heat until lightly golden.
3
Add the ground beef and cook, breaking it apart with a fork. Season well with salt and pepper.
4
Stir in the tomato sauce and simmer for 5 minutes over low heat. Adjust seasoning and set aside.
5
Drain the arracacha while still hot and press through a sieve or potato ricer to obtain a smooth purée.
6
Melt the butter into the hot purée, then gently stir in the milk in a steady stream — never let it boil to preserve the silky texture.
7
Drizzle in the heavy cream, whisking gently until creamy and perfectly smooth.
8
Preheat the oven to 180 °C (350 °F). In individual ramekins or a gratin dish, spread a generous layer of purée on the bottom.
9
Cover with the beef mixture, then add a second layer of purée on top.
10
Sprinkle with grated cheese and bake for 20 minutes until beautifully golden on top.

💡 Chef's Tip

Arracacha can be swapped for parsnip or celeriac if unavailable. For an even richer purée, stir in a spoonful of cream cheese before layering the gratin.