Description
Classic Potato and Ground Beef Casserole
Ingredients
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 tsp paprika
Salt and pepper to taste
4 medium potatoes, thinly sliced
2 cups shredded mozzarella cheese
1 cup milk
1/2 cup heavy cream
2 tbsp butter
2 tbsp all-purpose flour
1/4 tsp nutmeg (optional)
Fresh parsley for garnish
Directions
Cook the Beef Mixture:
Preheat your oven to 375°F (190°C).
In a skillet, cook the ground beef with diced onion and minced garlic over medium heat until browned. Stir in paprika, salt, and pepper. Remove from heat and set aside.
Prepare the Cream Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk and heavy cream, whisking constantly to avoid lumps. Cook until thickened, about 3-4 minutes. Stir in nutmeg (if using) and season with salt and pepper.
Layer the Casserole:
In a greased baking dish, layer half of the sliced potatoes on the bottom. Top with half of the ground beef mixture and sprinkle with 1 cup of mozzarella cheese. Repeat with another layer of potatoes, ground beef, and cheese.
Add the Sauce:
Pour the cream sauce evenly over the top, letting it seep through the layers.
Bake:
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Serve and Garnish:
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: ~400 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a perfect casserole. First, ensure your potatoes are sliced uniformly (about 1/8-inch thick) for even cooking. A mandoline slicer works best. After browning the beef, drain any excess fat to prevent a greasy final dish. When making the cream sauce (a simple béchamel), keep the heat at medium and whisk constantly while adding the milk and cream to create a perfectly smooth, lump-free base. For layering, press each potato layer down gently to create a solid base and help the sauce distribute. Finally, the initial covered bake steams the potatoes, while the final uncovered bake creates the desirable golden crust.
Serving Suggestions
This hearty casserole is a complete meal on its own, but it pairs wonderfully with a light, acidic side to cut through the richness. Consider a simple arugula salad with a lemon vinaigrette, steamed green beans, or roasted carrots. For a heartier spread, serve with crusty bread to soak up any extra sauce.
How-to Summary
In summary, this casserole is built in three key stages: 1) Cook the seasoned ground beef with onions and garlic. 2) Create a simple, creamy béchamel sauce. 3) Layer potatoes, beef, and cheese in a dish, pour the sauce over top, and bake until golden and bubbly. The result is a comforting, all-in-one dinner.
Frequently Asked Questions
Can I prepare this casserole ahead of time? Yes. Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time when cooking from cold.
Can I use a different type of cheese? Absolutely. Cheddar, Gruyère, or a Monterey Jack blend are excellent alternatives to mozzarella for a sharper flavor.
How do I know when the potatoes are fully cooked? The top should be golden brown, and a sharp knife inserted into the center should meet little resistance when piercing the potato slices.
Can I substitute the heavy cream? For a slightly lighter version, you can use all whole milk. The sauce will be a bit less rich but still delicious.
Is it necessary to peel the potatoes? It’s a matter of preference. Leaving the skins on adds texture, nutrients, and saves time. Just scrub them well before slicing.
Common Mistakes to Avoid
- Skipping the potato rinse: Not rinsing the sliced potatoes of excess starch can lead to a gummy texture. Soak them in cold water for 10 minutes, then pat dry.
- Underseasoning the layers: Season each component—the beef, the sauce, and even the potato layers—with salt and pepper. This builds depth of flavor.
- Adding the sauce hot: Let the cream sauce cool for a few minutes before pouring to prevent it from instantly cooking the eggs (if you were to add any) or causing the cheese to clump.
- Not letting it rest: Cutting in immediately will cause it to be soupy. Letting it sit for 5-10 minutes allows the sauce to set for perfect slices.
Conclusion
The Classic Potato and Ground Beef Casserole is the epitome of reliable comfort food. With its simple layers of savory beef, tender potatoes, creamy sauce, and melted cheese, it’s a guaranteed crowd-pleaser that turns basic ingredients into a satisfying, family-friendly feast. Mastering the easy techniques outlined here will ensure a delicious result every time, making this recipe a valuable addition to your weekly dinner rotation.