This is an excellent recipe for basic scalloped potatoes. I made it without the beef and reduced everything by 1/4, however, next time I will only half the sauce and use 2 potatoes as the sauce was not enough to cover the potatoes when split that way. I will definitely make this again!
This great. I cubed the potatoes with skins on and par-boiled. Cut the recipe in half and topped with more cheese, paprika and parsley.
This will be a regular at my house whenever I have left over beef. I followed the directions and the only thing I changed was I didn’t precook the potatoes. I cooked them for the regular time of 60 minutes, but at the end of 60 minutes I turned the oven up to 375 degrees sprinkled some panic bread crumbs on top. Was very good. I think the only thing I would change next time is to use sharp cheddar cheese.
This is extremely like the recipe my mother made and the one I make only instead of melting the cheese in the white sauce she layered schredded cheese and it melted throughout the casserole. This is an excellent and easier way to get the same outcome……. A DELICIOUS SIDE !! (Crumbled saltine crackers sprinkled on top also add a little crunch for texture.) Thank You for sharing this wonderful recipe. It is a “Go To” for sure.
Ingredients:
cooking spray
8 potatoes, peeled and thinly sliced
1/2 cup butter
1 onion, finely chopped
1/2 cup all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups milk
2 cups shredded Cheddar cheese
3 cups ground beef.
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced beef and half of the Cheddar cheese sauce. Repeat layering potatoes, beef, and sauce.
Bake in the preheated oven until the top is lightly browned, about 1 hour.
Source :allrecipes.com
