Beef potato dinner (Print Version)
# Ingredients:
→ Meat Mixture
01 -
1/2 tsp onion powder
02 -
1/2 tsp garlic powder
03 -
1 1/2 lbs ground beef
04 -
Salt and pepper as needed
→ Creamy Sauce
05 -
Salt and pepper as needed
06 -
1/4 cup all-purpose flour
07 -
2 cups milk, split in half
→ Layering Ingredients
08 -
1 medium onion, thin slices
09 -
4-5 medium russet potatoes, cut into thin slices
10 -
1 cup shredded cheddar cheese
# Instructions:
01 -
Turn on your oven and set it to 375°F. Use some oil or butter to grease a 9×13 pan so your dish won't stick.
02 -
Mix the ground beef with onion powder, garlic powder, and some salt and pepper. Work it together with your hands, then divide and shape it into six patties.
03 -
Heat up a skillet and brown each side of your patties. You're just going for color here, not fully cooking them. Set them aside once they're browned.
04 -
Start by whisking 1 cup of milk and flour together in the same skillet. Once smooth, slowly add in the other cup of milk while whisking. Let it thicken into a creamy gravy, then season with salt and pepper.
05 -
Line the base of your greased pan with half of the sliced potatoes, then layer half of the sliced onions right on top.
06 -
Arrange the browned patties evenly over the potato and onion layer.
07 -
Add the remaining sliced onions and potatoes on top to complete your layers.
08 -
Evenly pour the gravy across everything in your baking dish. Make sure it flows through all the layers.
09 -
Wrap the dish in foil and let it bake in the oven for one hour. This will soften the potatoes and let everything cook together nicely.
10 -
Take the dish out, pull off the foil, and sprinkle the shredded cheese over the top. Put it back in the oven uncovered for 15 more minutes until the cheese is melted and golden.
# Notes:
01 -
Use a mandoline slicer for even potato cuts that cook better.
02 -
If you like extra flavor, toss in some mushrooms or bell peppers between the layers.
03 -
Tastes even better the next day as the flavors blend more after reheating.
04 -
Replace half the milk with beef broth for a richer, deeper sauce.