Kittencal's Scalloped Potato and Ground Beef Casserole
by Tavolino
A hearty and comforting casserole featuring thinly sliced potatoes layered with a savory ground beef mixture and a rich, creamy sauce, topped with melted cheddar cheese.
Ingredients
- Ground beef 680 g
- Onion (for meat) 150 g
- Green bell pepper 100 g
- Garlic cloves 12 g
- Dried chili flakes 1 g
- Seasoning salt 7.5 g
- Black pepper 2 g
- Russet potatoes 900 g
- Cheddar cheese 225 g
- Condensed cream of chicken soup 600 g
- Onion (for sauce) 100 g
- Light cream 180 ml
- Sour cream 120 g
- Parmesan cheese 25 g
- Garlic powder 3 g
Preparation
- 1
Preheat the oven to 175°C and grease a 33x23 cm baking dish.
- 2
Peel the 900 g potatoes and slice them into thin rounds.
- 3
In a skillet, cook 680 g ground beef, 150 g onion, 100 g bell pepper, and 1 g chili flakes until browned.
- 4
Drain the excess fat from the skillet using a colander.
- 5
Return the meat to the pan and stir in 12 g garlic, 5 g seasoning salt, and 1 g black pepper; cook briefly.
- 6
In a bowl, mix 600 g soup, 100 g onion, 180 ml cream, 120 g sour cream, 25 g parmesan, 3 g garlic powder, 2.5 g seasoning salt, and pepper.
- 7
Layer half of the sliced potatoes in the baking dish.
- 8
Spread half of the sauce mixture over the potatoes and sprinkle with some of the 225 g cheddar cheese.
- 9
Add the ground beef mixture evenly over the layer.
- 10
Top with the remaining potatoes and the rest of the sauce mixture.
- 11
Cover the dish with foil and bake for 60 minutes.
- 12
Remove the foil and bake for another 25 minutes until the potatoes are tender.
- 13
Sprinkle the remaining cheddar cheese on top and bake for 5 minutes until melted.