| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 3 pounds red potatoes, peeled and sliced 1/4-inch thick
- Salt
- Vegetable oil, to coat pan
- 1 pound lean ground beef
- 1/2 onion, chopped
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- Black pepper
- 2 cups milk
- 2 cups grated sharp Cheddar
- 1/2 cup unseasoned dry breadcrumbs
Instructions
- Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don’t overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
- In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
- Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 620 |
| Total Fat | 35 g |
| Saturated Fat | 14 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 24 g |
| Cholesterol | 91 mg |
| Sodium | 1010 mg |
Reviews
I loved this. Very simple, but that’s a good thing in this case. I used about 3/4 of the potatoes that the recipe called for, left the skins on, and them in the salted water sliced to cook them. I used Impossible Burger, since I’m a vegetarian, and skipped the breadcrumbs on the top. I thought seasoned breadcrumbs would be too much seasoning. Comfort food at its best. I will make this again and share the recipe.
I made this according to the recipe and it was great! The only thing I will do differently when I make it again is to make more sauce.
Loved this! I seasoned my meat with what we like n salted n peppered the potatoes as they were by themselves in the casserole dish and added a little bit of seasoning salt to the roux but other than that did exactly as told and it was amazing family loved it
Make this quite often. We love it! Thanks, Trisha
After reading other reviews, I cut back on the potatoes and put spices in the meat while cooking, turned out delicious. Great recipe for just my wife & I.
Like others, 3 lbs of potatoes is way too much! Overall this was bland. More seasoning is required and the bread crumbs needed butter with them.
This is kind of like beef stroganoff in that it not appealing to the eye but it oh so good. This is now a family favorite.
Can this recipe be made ahead and frozen?
Just made this for Sunday lunch and my family LOVED it! Easy recipe but great flavor! Thanks Trisha for sharing!
A good weeknight meal. Warm and satisfying