eCook Meal
Beef Rump & Potato au Gratin
with caramelised onion & a cucumber ribbon salad
Also known as gratin dauphinois, the world will forever be grateful that the French created this decadently delicious potato recipe. Thin slices of potato are cooked in a creamy Mornay sauce with caramelised onion, which is crowned with a golden dome of melted cheese. Served with a pan-seared beef rump basted in butter & thyme. To balance the richness, a zesty cucumber & olive salad completes the dish. C’est parfait!
Serving guide
Choose your portion size.
CARAMELISED Onions
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease a shallow ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FOR FRESHNESS
In a salad bowl, toss together the Cucumber, lemon juice (to taste), olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme. Remove from the pan, discard the thyme, and rest for 5 minutes before slicing and seasoning.
RESTAURANT QUALITY MEAL
Plate up the juicy Beef slices alongside the creamy Potato gratin. Serve the fresh salad on the side and get ready to dive in!
CARAMELISED Onions
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease a shallow ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FOR FRESHNESS
In a salad bowl, toss together the Cucumber, lemon juice (to taste), olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme. Remove from the pan, discard the thyme, and rest for 5 minutes before slicing and seasoning.
RESTAURANT QUALITY MEAL
Plate up the juicy Beef slices alongside the creamy Potato gratin. Serve the fresh salad on the side and get ready to dive in!
CARAMELISED Onions
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease a shallow ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 30-35 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FOR FRESHNESS
In a salad bowl, toss together the Cucumber, lemon juice (to taste), olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme. Remove from the pan, discard the thyme, and rest for 5 minutes before slicing and seasoning.
RESTAURANT QUALITY MEAL
Plate up the juicy Beef slices alongside the creamy Potato gratin. Serve the fresh salad on the side and get ready to dive in!
CARAMELISED Onions
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease a shallow ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 30-35 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FOR FRESHNESS
In a salad bowl, toss together the Cucumber, lemon juice (to taste), olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM RUMP
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme. Remove from the pan, discard the thyme, and rest for 5 minutes before slicing and seasoning.
RESTAURANT QUALITY MEAL
Plate up the juicy Beef slices alongside the creamy Potato gratin. Serve the fresh salad on the side and get ready to dive in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R240.76
for 4 servings · R60.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pitted Green Olives needs 80 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 33% of packR29.38
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Grated Cheddar Cheese needs 120 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 14% of packR24.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
Not in the Woolies basket — source these elsewhere:
- Low Fat UHT Milk
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Rump & Potato au Gratin?
The preparation time for Beef Rump & Potato au Gratin with caramelised onion & a cucumber ribbon salad is between 25 and 45 minutes.
What is the total time required to make Beef Rump & Potato au Gratin with caramelised onion & a cucumber ribbon salad?
The total time required to make Beef Rump & Potato au Gratin with caramelised onion & a cucumber ribbon salad is between 40 and 60 minutes.
How many servings does Beef Rump & Potato au Gratin provide?
4 servings
What are the main ingredients in Beef Rump & Potato au Gratin?
Beef, Beef Rump, Cake Flour, Cucumber, Fresh Thyme, Garlic Clove, Garlic Cloves, Grated Cheddar Cheese, Lemon Juice, Low Fat UHT Milk, Onion, Onions, Pitted Green Olives, Potato
What is the nutritional information of Beef Rump & Potato au Gratin?
Calories: 776, Carbs: 59 grams, Fat: grams, Protein: 52 grams, Sugar: 12.1 grams, Salt: 663 grams
How do I prepare Beef Rump & Potato au Gratin?
RESTAURANT QUALITY MEAL: Plate up the juicy beef slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in! OH-YUM RUMP: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme. Remove from the pan, discard the thyme, and rest for 5 minutes before slicing and seasoning. FOR FRESHNESS: In a salad bowl, toss together the cucumber, lemon juice (to taste), olives, a drizzle of olive oil, and seasoning. Set aside. ASSEMBLE THE GRATIN: Lightly grease a shallow ovenproof dish and spread out the potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese. READY THE ROUX: Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the potato and the caramelised onions. Add a splash of water or milk (optional) if the sauce is too thick. CARAMELISED ONIONS: Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and set aside.
What should be prepared from my kitchen to make Beef Rump & Potato au Gratin?
Beef, Beef Rump, Cake Flour, Cucumber, Fresh Thyme, Garlic Clove, Garlic Cloves, Grated Cheddar Cheese, Lemon Juice, Low Fat UHT Milk, Onion, Onions, Pitted Green Olives, Potato
How many calories does Beef Rump & Potato au Gratin have?
776 calories
How much fat content does Beef Rump & Potato au Gratin have?
grams