Description
This creamy ground beef and potato casserole is a comforting dish perfect for family dinners.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and cut into 1” thick pieces
- 3/4 cup heavy whipping cream, warmed
- 1/2 tsp fine sea salt
- 1/4 cup shredded Parmesan cheese
- 1 large egg, lightly beaten
- 2 Tbsp unsalted butter, melted, for brushing the top
- 1 Tbsp chopped fresh parsley or chives, for garnish
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1 1/2 tsp salt, divided
- 1/2 tsp black pepper, plus more to taste
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1/2 cup beef broth
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, cook potatoes in boiling water until fork-tender, about 15 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
- Add ground beef to the skillet, cooking until browned. Season with 1 tsp salt and black pepper.
- Stir in flour and beef broth, mixing until thickened. Remove from heat.
- In a separate bowl, mix warm cream, Parmesan cheese, remaining salt, and egg.
- Layer half of the potatoes in a greased baking dish, top with the beef mixture, and add the remaining potatoes.
- Pour the cream mixture over the top and brush with melted butter.
- Bake for 25-30 minutes, until golden and bubbly. Garnish with parsley or chives before serving.
Notes
- For extra flavor, consider adding spices such as thyme or rosemary.
- Can be prepared ahead of time and baked when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg