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From @Essen Recipes

Cheesy Potato and Ground Beef Casserole

1 hr 25 min · Serves 4

1 hr 25total
20 minhands on
16steps
4servings

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Ingredients

For the beef

  • 1 lb (450 g) ground beef
  • Salt and black pepper to taste
  • 1 shallot, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 tbsp tomato paste
  • 1 tsp sweet paprika
  • Dash of Worcestershire sauce (optional)
  • 1 cup (240 ml) beef broth

For the potato layer

  • 4 medium potatoes, thinly sliced
  • Salt to taste

For the cream sauce

  • 1 cup (240 ml) heavy cream
  • 2 tbsp crème fraîche or sour cream
  • 2 tbsp butter
  • Pinch of nutmeg
  • 1/2 tsp mustard
  • Salt and black pepper to taste
  • To top
  • 1 cup shredded white cheddar cheese
  • 1 cup shredded orange cheddar cheese
  • Chopped fresh parsley (optional)

To assemble and bake

    Method

    For the beef

    1. Heat a large skillet over medium-high heat, add the ground beef, season with salt and pepper, and let brown slightly.

    2. Add the chopped shallot and cook, stirring, for 2 to 3 minutes.

    3. Add the sliced garlic and cook for 30 seconds.

    4. Stir in the tomato paste and sweet paprika, cooking for 1 minute.

    5. Add the Worcestershire sauce if using, and the beef broth.

    6. Bring to a simmer, reduce the heat, and let simmer for 7 minutes.

      Then 7 min of waiting

    For the potato layer

    1. Turn off the heat under the skillet and layer the thinly sliced potatoes over the beef in an overlapping pattern.

    2. Lightly season the potatoes with salt.

    For the cream sauce

    1. Preheat the oven to 350°F (180°C).

    2. In a small saucepan over low heat, combine the heavy cream, crème fraîche, butter, nutmeg, and mustard.

    3. Warm gently, whisking, until smooth and butter is melted; do not allow to boil.

    4. Season with salt and pepper to taste.

    To assemble and bake

    1. Pour the cream sauce evenly over the potato layer in the skillet.

    2. Top with the shredded white cheddar, then the shredded orange cheddar.

    3. Bake at 350°F (180°C) for 45 to 60 minutes, until the potatoes are tender and the top is golden and bubbling.

      Then 45 min of waiting

    4. Garnish with chopped parsley if desired, and serve.

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