Beef potato bake (Print Version)
# Ingredients:
→ Patties
01 -
1 1/2 pounds ground beef
02 -
1/2 teaspoon garlic powder
03 -
1/2 teaspoon onion powder
04 -
Pepper and salt to your liking
→ Gravy Mix
05 -
2 cups milk (split in half)
06 -
1/4 cup plain flour
07 -
Salt and pepper as needed
→ Layers
08 -
4 to 5 medium russet potatoes, sliced thin
09 -
1 medium onion, sliced thinly
10 -
1 cup of cheddar, shredded
# Instructions:
01 -
Set your oven to 375°F. Coat a 9×13 dish lightly so nothing sticks later.
02 -
Grab a bowl and mix the ground beef with the onion powder, garlic powder, and some salt and pepper. Squish everything together using your hands, then divide the meat into six patties.
03 -
Warm up a skillet and brown both sides of the patties until they have a nice crust forming. They don't need to be fully cooked yet. Once done, place them aside.
04 -
Using the same skillet with the beef bits left behind, mix 1 cup of milk with the flour until smooth. Slowly stir in the remaining milk while continuously whisking, letting the texture thicken to a smooth gravy. Add salt and pepper for flavor.
05 -
Lay out half of the potato slices across the base of your dish. Toss half the onion slices right on top.
06 -
Place the seared patties evenly on top of the sliced potatoes and onions.
07 -
Add the rest of the potato slices and onions to cover the patties, creating a second full layer.
08 -
Pour the thickened gravy all over the layers, letting it soak through everything inside the dish.
09 -
Wrap the dish tightly with foil and let it bake for 60 minutes. This will soften the potatoes and let the ingredients come together nicely.
10 -
Take off the foil, sprinkle the shredded cheddar cheese across the top, and bake uncovered for another 15 minutes. The cheese should melt and bubble, turning golden around the edges.
# Notes:
01 -
A mandoline slicer keeps your potato slices neat and even, so they cook consistently.
02 -
For a veggie twist, throw in some bell peppers or mushrooms between the layers.
03 -
This dish tastes even better the following day as the flavors settle.
04 -
Switch out half the milk for beef broth to give the gravy a richer taste.