I’ve got a confession: lately, I’ve been pretty much obsessed with bacon. If you’ve seen my recent recipes, you’d think I can’t cook without it. But hey, even I need a break now and then—surprising, right? So this week, I’m switching things up and making something that doesn’t lean on bacon’s smoky goodness. (Don’t worry, bacon diehards—I’ll drop some ideas at the end for you to sneak it in. I’m not a monster.)
Let’s talk about this Ground Beef and Blue Cheese Gratin. It’s the kind of meal that looks and tastes fancy but takes less effort than finding your keys in the morning. Three ingredients (or four if you add salt), one skillet, one baking dish, and zero stress. Here’s the magic: brown up some beef, heat up a little cream, and then let a generous pile of blue cheese melt right into that simmering cream. Pour that dreamy sauce all over your beef, sprinkle on even more blue cheese, and let the oven work its golden, bubbly magic.
The result? Creamy, beefy, blue cheesy bliss. I’m not kidding when I say this stuff is filling—I ate a third of the dish and was set for the day. It’s like edible hibernation.
This is comfort food for people who want maximum flavor with minimum effort. No chopping, no fussy steps, no endless ingredient lists. Just pure, carnivorous satisfaction. If you’re in the mood for something ridiculously easy, unapologetically rich, and totally bacon-free (for once), you’re in the right place. Let’s get into it!
Step-by-Step Instructions on How to Make This Gratin
Let’s break this down and make it even easier—with plenty of photos along the way, because who doesn’t love a good food close-up that certainly makes you drool?
Here’s what you’ll need to get started: 1 pound (450 g) of ground beef, 1/2 cup (120 ml) of heavy cream, and 6 ounces (170 g) of crumbled blue cheese—just split into two bowls: 4 ounces (115 g) for the sauce and 2 ounces (55 g) for the topping. (Some unrefined sea salt might also be handy, but I didn’t add any salt to this dish). That’s it! Simple ingredients, maximum flavor.
Check out the photo below to see the full lineup before we get cooking!
First, make sure to preheat your oven to 350°F (175°C). In a skillet over medium-high heat, cook the ground beef, breaking it into crumbles as it cooks.
Ready! If you want, season with salt to taste—but remember, blue cheese is pretty salty, and we are using plenty of it!
Transfer the cooked, crumbled beef to a baking dish (an 8×8-inch or similar-sized dish works well)…
…spreading it evenly. Set aside.
Add the heavy cream to a small saucepan.
Bring to a gentle simmer, stirring occasionally.
Once the cream is simmering, reduce the heat to low and add 4 oz (115 g) of crumbled blue cheese.
Stir until the cheese has completely melted…
…and the sauce is smooth, about 3—5 minutes.
Drizzle the blue cheese sauce evenly over the ground beef layer.
Like this.
Sprinkle the remaining 2 oz (55 g) of blue cheese crumbles on top.
Looks yummy!
Bake in the preheated oven for about 20 minutes…
…until the dish is bubbling around the edges and the top is golden and slightly crispy.
Remove from oven and let rest for 5 minutes before serving. Looks perfect!
Dig in and let your taste buds do a happy dance!
Here’s the recipe for you to enjoy:
Ground Beef and Blue Cheese Gratin
Ingredients
- 1 lb = 450 g ground beef
- 1/2 cup = 120 ml heavy cream
- 6 oz = 170 g crumbled blue cheese, divided
- unrefined sea salt to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium-high heat, cook the ground beef, breaking it into crumbles as it cooks. Season with salt to taste—but remember, blue cheese is pretty salty!
- Transfer the cooked, crumbled beef to a baking dish (an 8x8-inch or similar-sized dish works well), spreading it evenly.
- Add the heavy cream to a small saucepan. Bring to a gentle simmer, stirring occasionally.
- Once the cream is simmering, reduce the heat to low and add 4 oz (115 g) of crumbled blue cheese.
- Stir until the cheese has completely melted and the sauce is smooth, about 3—5 minutes.
- Drizzle the blue cheese sauce evenly over the ground beef layer.
- Sprinkle the additional 2 oz (55 g) of blue cheese crumbles on top.
- Bake in the preheated oven for about 20 minutes, until the dish is bubbling around the edges and the top is golden and slightly crispy.
- Remove from oven and let rest for 5 minutes before serving.
Tips for Variations
Want to mix things up? Here are a few simple tweaks to keep your gratin exciting (and still totally carnivore):
1. Bacon Lover’s Dream:
If you can’t resist the call of bacon, swap the 2 oz (55 g) of blue cheese topping for the same amount (or more!) of cooked, crumbled bacon. You’ll get a smoky, crispy finish that’s pure bliss—no extra seasoning required.
2. Parmesan Power:
Not a blue cheese fan? No problem! Use Parmesan instead. Swap all the blue cheese for freshly grated Parmesan (same amounts: 6 oz/170 g total, divided for sauce and topping). You’ll get a rich, savory gratin with a golden, cheesy crust—still zero carbs and 100% satisfying. This is actually the sauce I use for my keto and carnivore lasagnas!
3. Double Down on Creaminess:
If you want your gratin extra creamy—and more sauce—add an extra splash of heavy cream (up to 1 cup = 240 ml total). This makes the sauce even richer and more mellow in taste.
4. Meat Swap:
Try swapping the ground beef for ground lamb or pork for a different twist. Just keep the rest of the ingredients the same—salt only for seasoning!
5. Extra Cheesy:
Can’t get enough cheese? Use two or three different types of cheese, like mozzarella, cheddar, Swiss, or Gouda. Use double the amount given in the recipe. Remember to sprinkle some extra cheese on top before baking! This is the one dish where “too much cheese” isn’t a thing.
These variations are really simple: just meat, cheese, cream, and salt. No herbs, no spices—just pure, satisfying carnivore comfort food!
Oh my…. OH MY! I will save this recipe for baking weather ~ thank you Elviira!
Thanks, Mary! I hope you like it as much as I do!