Old Fashioned Cheesy Scalloped Potato Hamburger Casserole The Secret Recipe Club

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OLD-FASHIONED CHEESY SCALLOPED POTATO & HAMBURGER CASSEROLE ~ THE SECRET RECIPE CLUB



Old-Fashioned Cheesy Scalloped Potato & Hamburger Casserole ~ The Secret Recipe Club image

Provided by [email protected]

Time 3h40m

Number Of Ingredients 12

2 lbs. red potatoes, unpeeled and sliced thinly (up to 3 lbs. can be used per size of pan / can sub ipeeled/i russet potatoes) *see notes
2 Tbl. butter
1 medium-sized white onion, diced
1 lb. lean ground beef
2 cups whole milk
1 cup heavy cream
1/3 cup flour
1/2 tsp. coarse ground black pepper, or to taste
1 1/2 tsp. salt
1/2 tsp. garlic powder
1 1/2 cups shredded extra-sharp cheddar cheese
1 1/2 cups shredded mozzarella and provolone blend cheese (I used Sargento's Off the Block Traditional)

Steps:

  • Preheat oven to 350º F. *If using a 9 x 13 baking dish, grease with butter or cooking spray.
  • Heat the 2 Tbl. butter in cast iron skillet. Add onions and cook for 1 to 2 minutes. Add beef and cook until no longer pink. Move skillet from heat, and with a slotted spoon remove beef and onions from skillet and place into a medium sized bowl. Pour out grease from skillet. Wipe out skillet with paper towel and butter insides and bottom if using to bake in.
  • In large bowl, whisk flour, salt, garlic powder and black pepper with milk and cream until completely combined.
  • Using a mandoline (or kitchen knife), slice potatoes into 1/8-inch slices. Layer 1/3 of the potato slices into the cast iron skillet (or baking dish). Sprinkle on 1/3 of the beef mixture, then 1/3 of the cheeses, then pour on 1/3 of the cream and milk mixture.
  • Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover skillet (or baking dish) with lid or foil and bake for 1 hour. Remove lid or foil, and bake for an additional 35 - 45 minutes or until potatoes are tender. (*Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.) *I added an additional 1/2 cup cheese on top during last 15 minutes.)
  • Let rest for at least 15 minutes before serving.
  • *Garnish with a little snipped green onion or chopped parsley if you'd like.

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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