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1 lb (450g) ground beef (or ground turkey)
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika (optional)
½ teaspoon dried thyme or Italian seasoning
3-4 medium potatoes, thinly sliced
1 ½ cups shredded cheddar cheese (or a mix of mozzarella and cheddar)
For the Creamy Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk (whole milk or half-and-half)
½ cup sour cream
½ teaspoon salt
½ teaspoon mustard powder (optional, for extra flavor)
½ teaspoon garlic powder
½ cup shredded cheese (for extra creaminess)
Instructions
1. Preheat & Prepare the Ingredients
Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish and set aside.
Wash and thinly slice the potatoes (about ⅛-inch thick) for even cooking.
2. Cook the Ground Beef Mixture
In a skillet over medium heat, cook the ground beef until browned.
Add onions, garlic, salt, pepper, paprika, and thyme. Cook for another 2-3 minutes until the onions soften.
Drain excess grease and set aside.
3. Make the Creamy Sauce
In a saucepan, melt butter over medium heat.
Stir in flour and cook for 1 minute to form a roux.
Slowly whisk in milk, sour cream, salt, mustard powder, and garlic powder.
Cook until thickened, then stir in ½ cup shredded cheese until melted.
4. Assemble the Casserole
Arrange half of the sliced potatoes in the baking dish.
Spread half of the beef mixture over the potatoes.
Pour half of the creamy sauce on top and sprinkle ½ cup shredded cheese.
Repeat with the remaining potatoes, beef, sauce, and cheese.
5. Bake to Perfection
Cover with foil and bake for 45 minutes.
Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.
Let it rest for 5-10 minutes before serving.
Serving & Storage Tips
Serving Suggestions: Garnish with fresh parsley or green onions and serve with a side salad or steamed vegetables.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Assemble the casserole and freeze before baking for up to 3 months. Bake directly from frozen, adding 15-20 extra minutes.
Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave individual portions.
Variations & Customizations
Spicy Kick: Add diced jalapeños or a pinch of cayenne to the beef mixture.
Vegetable Boost: Layer in mushrooms, spinach, or bell peppers for extra nutrients.
Gluten-Free: Use cornstarch instead of flour to thicken the sauce.
Dairy-Free: Swap out cheese and milk for dairy-free alternatives like almond milk and vegan cheese.
FAQs
1. Can I use raw potatoes, or do they need to be pre-cooked?
Thinly slicing the potatoes ensures they cook through in the oven. If using thicker slices, you may want to parboil them for 5 minutes.
2. What’s the best cheese to use?
Cheddar is a great choice, but you can mix in mozzarella, Monterey Jack, or even Pepper Jack for more flavor.
3. Can I make this in a slow cooker?
Yes! Layer everything in a crockpot and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
4. Can I substitute the beef for another protein?
Absolutely! Try ground turkey, chicken, sausage, or even lentils for a vegetarian version.
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