Beef Potato Casserole (Print Version)
# Ingredients:
01 -
6 average-sized potatoes, peeled and cut into thin rounds.
02 -
2 tablespoons of butter or olive oil.
03 -
One onion, finely chopped.
04 -
2 garlic cloves, finely grated or crushed.
05 -
1 teaspoon of minced fresh thyme leaves.
06 -
500 grams of minced beef.
07 -
1 teaspoon of table salt.
08 -
1 teaspoon of onion bouillon powder.
09 -
1 teaspoon of ground black pepper.
10 -
1 teaspoon of smoked paprika.
11 -
1 teaspoon of dried oregano.
12 -
2 tablespoons of all-purpose flour.
13 -
250 ml of beef stock.
14 -
125 ml of whole milk.
15 -
Around 100 grams of grated Emmental or Comté cheese.
16 -
Freshly chopped parsley, if you like.
# Instructions:
01 -
Turn your oven to 190°C to preheat.
02 -
Peel the potatoes and slice them as evenly thin as possible.
03 -
In a big frying pan, melt butter and cook onion, garlic, and thyme till soft.
04 -
Add minced meat and cook while breaking it into bits till it’s no longer pink.
05 -
Mix in salt, pepper, bouillon, paprika, and oregano to season the meat.
06 -
Remove any extra grease, stir in flour, and cook for a minute.
07 -
Gradually pour in the milk and broth, stirring till it’s creamy and thick.
08 -
Butter a baking tray, then spread half the potato slices and half the beef mixture in layers.
09 -
Repeat with the rest of the potatoes and meat.
10 -
Put foil on top and bake for about 45 minutes or until the potatoes soften.
11 -
Remove foil, sprinkle cheese over the top, and bake for another 10 to 15 minutes till melted and golden.
12 -
Let it sit for 10 to 15 minutes before dishing it out.
# Notes:
01 -
Pop it under a grill at the end to crisp up the top.
02 -
Cheese goes in during the last step for best results.
03 -
Avoid overcooking the meat while prepping.
04 -
Resting helps the sauce get thicker.
05 -
You can put it together ahead of time and bake it later.
06 -
Perfect choice for a big family meal.
07 -
It freezes nicely if you want to save it.