Beef and Scalloped Potatoes Reviews:
I should have followed my gut on this, but I hate to change a recipe, particularly when I’m the first to review it. I see absolutely no reason to parboil the potatoes in this recipe. If you just slightly overcook the potato slices, you end up with a dish of broken and mashed-up potatoes…yeah, that’s what happened to me. I felt certain I’d like the taste, and I certainly did, but the potato consistency was not “scalloped potatoes.” Have made a good number of scalloped and au gratin potato recipes over the years, and I’ve never pre-cooked the potatoes, particularly sliced potatoes, and I never will again. You won’t be disappointed in the cheese sauce or the taste of this recipe, but I’d recommend you NOT parboil the potatoes, and adjust your cooking time, if necessary (and save yourself a dirty pan to wash).
This will be my go to recipe for scalloped potatoes. I followed the recipe except I didn’t have the mustard so I omitted that. I also didn’t parboil the potatoes like another reviewer suggested. Instead I sliced my potatoes quite thin and baked them longer. Love the flavor of the cheese sauce. It’s just like how my mom made them!
I did read the reviews on this recipe. The only two things I did differently from the recipe were not parboiling the potatoes and no mustard (my husband is not a fan of mustard). I used Yukon Gold potatoes sliced about 1/4 inch and baked for 2 1/2 hours. Sometimes a good recipe just needs to bake to be done to perfection.
Loved it! I followed advise from other reviewers and did not boil potatos before hand. I sliced the potatoes very thin, added a pinch of cayenne pepper to sauce, increased temp to 375 and cooked for 65 minutes. It was delicious! I will definitely be making this again!
Beef and Scalloped Potatoes Ingredients:
8 potatoes, peeled and thinly sliced
1/2 cup butter
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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