Scalloped Potato and Ground Beef Casserole
Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture Instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce Feel free to throw in some cooked chopped green beans mushrooms corn niblets to the ground beef mixture or whatever you wish I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked This casserole is very versatile and you dont have to worry about the exact amounts To save time you may cook the ground beef mixture a day ahead and refrigerate All ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly
Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture Instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce Feel free to throw in some cooked chopped green beans mushrooms corn niblets to the ground beef mixture or whatever you wish I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked This casserole is very versatile and you dont have to worry about the exact amounts To save time you may cook the ground beef mixture a day ahead and refrigerate All ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
- 2 lbs ground beef
- sauce
- fresh ground black pepper
- 1 medium onions chopped
- 1 small green bell peppers seeded and chopped (optional)
- 4 garlic cloves finely chopped ( or to taste)
- 1/2 teaspoon dried chili pepper flakes ( adjust to taste) (optional)
- 1 teaspoon seasoning salt or 1/2 teaspoon white salt
- 1/2 teaspoon fresh ground black pepper ( or to taste)
- 5 - 6 russet potatoes ( peeled and sliced thinly, or use as many as desired)
- 2 cups shredded cheddar cheese ( or to taste)
- 2 (10 3/4 ounce) cans condensed cream of chicken soup undiluted ( using any other flavor of soup will not be as good)
- 1 small onions chopped ( about 1/3 cup)
- 3/4 cup light cream (milk)
- 1/2 teaspoon seasoning salt
- Carbohydrate 37.1090532915975 g
- Cholesterol 231.91195125 mg
- Fat 79.7161679583299 g
- Fiber 2.60002536453858 g
- Protein 50.9056463809883 g
- Saturated Fat 33.9600593206823 g
- Serving Size 1 1 Serving (558g)
- Sodium 1443.99646478329 mg
- Sugar 34.509027927059 g
- Trans Fat 16.4840151178332 g
- Calories 1074 calories
Step-by-step
- In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
- Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
- For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; add potatoes, mix well to combine.
- In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer half the potato/ soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture, then remaining potatoes/soup. Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
- Bake covered with foil for about 1 hour at 350 degrees F.
- Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
- Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.
Will the potatoes actually soften underneath that heavy layer of meat, or should they be partially cooked beforehand? Combining starchy russets with condensed soup creates a distinct variation on traditional au gratin preparations that traces back to mid-century American home cooking, where convenience products merged with hearty European-style potato bakes. Slicing the tubers uniformly ensures even starch gelatinization while the heavy dairy base reduces down into a thick, clinging binder during the initial hour of covered baking.
Achieving the Proper Potato Tenderness
Russets work exceptionally well here because their high starch content breaks down and thickens the surrounding liquid, unlike waxy varieties that retain a firm bite. Tossing the raw slices directly into the sour cream and soup mixture coats every surface with moisture, insulating the pieces so they soften evenly rather than drying out at the edges. Because raw starches release varying amounts of water depending on storage age, monitoring the internal temperature with a probe or piercing the center with a thin metal skewer remains the only foolproof method for determining doneness.
- Slice potatoes to a consistent 1/8-inch thickness using a mandoline to guarantee uniform cooking times.
- Bake covered with aluminum foil at 350 degrees F for the first 60 minutes to trap steam.
- Uncover for the final 20 to 30 minutes to evaporate excess moisture and brown the surface proteins.
- Place a rimmed baking sheet underneath the casserole dish to catch overflows during the active bubbling phase.
