Beef potato comfort (Print Version)
# Ingredients:
→ Meat Mixture
01 -
1/2 teaspoon onion powder
02 -
Salt and pepper as you like
03 -
1 1/2 pounds of ground beef
04 -
1/2 teaspoon garlic powder
→ Creamy Sauce
05 -
1/4 cup regular flour
06 -
2 cups of milk, split into two portions
07 -
Salt and pepper to your liking
→ Casserole Layers
08 -
1 cup shredded cheese, preferably cheddar
09 -
1 medium onion, sliced into rings
10 -
4-5 medium-sized russet potatoes, thinly sliced
# Instructions:
01 -
Set your oven to 375°F. Spread oil generously onto a 9×13 pan so the food doesn't stick.
02 -
Mix the beef, garlic powder, onion powder, and a dash of salt and pepper in a bowl by hand until well blended. Shape the mix into six patties of the same size.
03 -
Heat a skillet and brown each patty on both sides. Don't fully cook them – just let a crust form. Then, move them to a plate.
04 -
With the beef drippings in your skillet, mix 1 cup of milk and the flour until smooth. Gradually add the rest of the milk, all while whisking, until it turns into a thick, smooth sauce. Sprinkle in the amount of salt and pepper you prefer.
05 -
Lay down half the potato slices across the bottom of your pan. Place half the onion slices evenly on top.
06 -
Spread your cooked patties out evenly over the potato and onion layer.
07 -
Layer the rest of the potato slices over the meat patties, followed by the remaining onions.
08 -
Evenly drizzle all of your prepared gravy on top, making sure it sinks into every layer of the dish.
09 -
Seal the dish with aluminum foil and bake it for around 60 minutes so the potatoes soften and flavors soak in.
10 -
Take it out, remove the foil, and sprinkle cheddar over the top. Slip it back into the oven, this time uncovered, and bake another 15 minutes or so until the cheese is bubbly and golden in spots.
# Notes:
01 -
Using a mandoline makes cutting potatoes thin and uniform, helping them cook evenly.
02 -
Toss in some sliced mushrooms or bell peppers for extra layers of flavor.
03 -
Leftovers taste even better the next day and heat up perfectly.
04 -
Swap half the milk for beef broth to make the sauce richer.