eCook Meal
Beef Rump & Cheesy Potato Bake
with caramelised onion & a sun-dried tomato 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 & rosemary. To balance the richness, a sun-dried tomato 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, combine the lemon juice with a drizzle of olive oil and mix to emulsify. Add the green leaves and sun-dried tomatoes, and toss to coat.
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 rosemary. Remove from the pan, discard the rosemary, 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, combine the lemon juice with a drizzle of olive oil and mix to emulsify. Add the green leaves and sun-dried tomatoes, and toss to coat.
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 rosemary. Remove from the pan, discard the rosemary, 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, combine the lemon juice with a drizzle of olive oil and mix to emulsify. Add the green leaves and sun-dried tomatoes, and toss to coat.
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 rosemary. Remove from the pan, discard the rosemary, 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, combine the lemon juice with a drizzle of olive oil and mix to emulsify. Add the green leaves and sun-dried tomatoes, and toss to coat.
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 rosemary. Remove from the pan, discard the rosemary, 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
R178.37
for 4 servings · R44.59 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 5% of packR2.67
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R191.24 · 1% of packR2.12
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
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Grated Cheddar Cheese needs 120 gBulk Cheddar Cheese 850 g 850 g at R174.99 · 14% of packR24.70
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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 R159.99 · 64% of packR102.39
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 & Cheesy Potato Bake?
The preparation time for Beef Rump & Cheesy Potato Bake with caramelised onion & a sun-dried tomato salad is between 25 and 45 minutes.
What is the total time required to make Beef Rump & Cheesy Potato Bake with caramelised onion & a sun-dried tomato salad?
The total time required to make Beef Rump & Cheesy Potato Bake with caramelised onion & a sun-dried tomato salad is between 40 and 60 minutes.
How many servings does Beef Rump & Cheesy Potato Bake provide?
4 servings
What are the main ingredients in Beef Rump & Cheesy Potato Bake?
Beef, Beef Rump, Cake Flour, Fresh Rosemary, Garlic Clove, Garlic Cloves, Grated Cheddar Cheese, Green Leaves, Lemon Juice, Low Fat UHT Milk, Onion, Onions, Potato, Sun-dried Tomatoes
What is the nutritional information of Beef Rump & Cheesy Potato Bake?
Calories: 766, Carbs: 64 grams, Fat: grams, Protein: 52.7 grams, Sugar: 15.3 grams, Salt: 405 grams
How do I prepare Beef Rump & Cheesy Potato Bake?
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 rosemary. Remove from the pan, discard the rosemary, and rest for 5 minutes before slicing and seasoning. FOR FRESHNESS: In a salad bowl, combine the lemon juice with a drizzle of olive oil and mix to emulsify. Add the green leaves and sun-dried tomatoes, and toss to coat. 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 & Cheesy Potato Bake?
Beef, Beef Rump, Cake Flour, Fresh Rosemary, Garlic Clove, Garlic Cloves, Grated Cheddar Cheese, Green Leaves, Lemon Juice, Low Fat UHT Milk, Onion, Onions, Potato, Sun-dried Tomatoes
How many calories does Beef Rump & Cheesy Potato Bake have?
766 calories
How much fat content does Beef Rump & Cheesy Potato Bake have?
grams