Monday, January 22, 2018

Cheesy Beef and Potato Casserole

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Every time I make a casserole I ask myself why I don't make them more often. They can be prepped ahead of time, come together using just one or two pans and they usually make enough for lots of leftovers. Those are all words that interest me when I'm busy and can realize, with relief, that dinner is already in the fridge, just waiting for me to reheat it.


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If you live in the Midwest, you've probably heard the term funeral potatoes or possibly wedding potatoes or hot pot. They're all just casseroles that typically contain potatoes in a creamy cheese sauce. And while they all sound like delicious side dishes, I wanted to turn it into more of a one pot main dish with ground beef.

You can use shredded potatoes instead of the thin slices, if you prefer. But, if you have a mandoline slicer (a very useful kitchen tool, by the way) then it makes quick work of prepping the potatoes. Likewise feel free to use your favorite cheese. I love smoked Gouda but both cheddar and Gruyere would be amazing in this. The result is layers of beef and creamy, cheesy potatoes that are full of flavor. And of course I gave it a crunchy topping because crunchy toppings are everything. Just make a quick side salad and you have a hearty meal. Enjoy!

Cheesy Beef and Potato Casserole
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by Hungry Couple
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ingredients (6 Servings)
  • 1 lb. Ground beef
  • 2 Tablespoons unsalted butter, divided
  • 1 Onion, peeled and diced
  • 2 Cloves garlic, peeled and finely minced
  • 3 Tablespoons all purpose flour
  • 2 Cups milk
  • 3 Cups shredded smoked Gouda cheese
  • 1/2 Cup Greek yogurt
  • 1/4 Cup chopped scallions or chives
  • 4 Idaho baking potatoes, peeled and thinly sliced
  • 1 Teaspoon dried oregano
  • Salt and pepper to taste
Topping:
  • 1/4 Cup seasoned panko breadcrumbs
  • 2 Tablespoons Parmesan cheese
  • 2 Tablespoons olive oil
Instructions
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Brown the ground beef in a large cast iron pan, season with salt and pepper to taste and then move to a separate dish.

Add one tablespoon of butter to the pan along with the diced onion. Saute for a few minutes on medium heat until the onion becomes translucent. Add the garlic and continue cooking for another few seconds.

Push the onion and garlic mixture to the sides of the pan, melt in the remaining tablespoon of butter and whisk in the flour until thoroughly coated. Whisk in the milk until there are no more lumps of flour.

Stir in the smoked Gouda cheese, yogurt and scallions. Stir until smooth, season with the oregano, salt and pepper to taste and add the browned beef into the sauce. Set aside.

Preheat the oven to 350 degrees and butter a 9 x 13 baking dish or another cast iron pan.
Peel and slice the potatoes into thin, uniform rounds. This is best done on a mandoline slicer.

Line the bottom of the pan with a third of the potato rounds and season with salt. Top with half the beef mixture. Add another third of the potatoes over the beef and season with salt. Top with the remaining beef. Add the final third of the potatoes.

Make the topping by stirring together the breadcrumbs, Parmesan cheese and olive oil. Crumble evenly over the top layer of potatoes and cover with aluminum foil.

Bake for 30 minutes, remove the foil and raise the heat to 400. Bake for an additional 30 minutes or until the crumb topping is a light golden brown.

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This recipe is sponsored by the Idaho Potato Commission. For more information and recipes, please visit their website. Thank you for supporting the products I love and use in my kitchen.


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