Ground Beef Casserole Potatoes (Print Version)
Layers of beef, potatoes, and cheese baked until golden with rich, creamy sauce.
# Ingredients:
→ Main Ingredients
01 -
1.8 kg russet potatoes, peeled and thinly sliced
02 -
450 g ground beef
03 -
1 medium onion, finely diced
→ Dairy & Dairy Alternatives
04 -
300 g cheddar cheese, shredded
05 -
295 ml evaporated milk
06 -
120 ml whole milk
→ Sauces & Condiments
07 -
285 g canned cream of chicken soup
→ Seasonings
08 -
10 ml salt
09 -
5 ml ground black pepper
10 -
10 ml onion powder
# Instructions:
01 -
Preheat oven to 175°C.
02 -
In a skillet over medium heat, sauté ground beef with diced onion, 2.5 ml salt, and 1.25 ml pepper until beef is fully browned. Strain excess fat and set mixture aside.
03 -
In a mixing bowl, combine cream of chicken soup, evaporated milk, whole milk, 5 ml salt, 1.25 ml pepper, and onion powder. Whisk until thoroughly blended.
04 -
In a greased 23 x 33 cm baking dish, create a base layer with one third of the sliced potatoes. Top evenly with one third of the ground beef mixture and 75 g of shredded cheddar cheese. Lightly season with salt and pepper. Repeat layering two additional times, using remaining potatoes, beef mixture, and cheese.
05 -
Pour milk and soup mixture evenly over layered ingredients. Cover the dish with aluminium foil and bake for 60 minutes.
06 -
Remove foil. Check potatoes for tenderness. Sprinkle remaining cheddar cheese over the top and return to oven, uncovered, for 5 minutes until cheese is fully melted.
07 -
Remove from oven and allow to rest for 15 minutes to set before portioning and serving.
# Notes:
01 -
For an even slice, use a mandoline to cut potatoes to consistent thickness for uniform cooking.
02 -
Allow the dish to rest after baking to ensure a creamy and set consistency when serving.