Description
A simple and satisfying casserole made with seasoned ground beef, thinly sliced russet potatoes, and a creamy sauce topped with melty cheese.
Ingredients
- 1 lb ground beef (80/20 preferred)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 3 large russet potatoes, very thinly sliced
- 2 tablespoons butter, melted
- ½ teaspoon salt (for potatoes)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1½ cups whole milk
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- ½ teaspoon salt (for sauce)
- ½ teaspoon ground mustard (or 1 tsp Dijon)
- 1 teaspoon dried parsley
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese (extra, for cheesier top)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium and sauté onion until translucent, about 4-5 minutes. Add garlic and cook for 30-45 seconds.
- Add ground beef, salt, pepper, smoked paprika, thyme, and Worcestershire sauce to the skillet. Cook until browned and set aside.
- Toss thinly sliced potatoes with melted butter, salt, garlic powder, and black pepper in a bowl.
- Layer half of the potatoes in the baking dish, spoon the beef mixture over the potatoes, and top with the remaining potatoes.
- Whisk together milk, heavy cream, flour, salt, ground mustard, and parsley. Pour evenly over the casserole.
- Combine shredded cheeses and sprinkle over the top.
- Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbling.
- Let rest for 10-15 minutes before serving.
Notes
Serves great with a side salad or roasted vegetables. Can be made ahead and refrigerated overnight before baking.