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

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1/2 tsp Garlic powder
  • 2 lb Red potatoes
  • 1 White onion, medium-sized

• Baking & Spices

  • 1/2 tsp Black pepper, coarse ground
  • 1/3 cup Flour
  • 1 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Cheddar cheese, sharp
  • 1 cup Heavy cream
  • 1 1/2 cups Mozzarella and provolone blend cheese
  • 2 cups Whole milk

Found on wildflourskitchen.com

Ingredients

• 2 lbs. red potatoes, unpeeled and sliced thinly (up to 3 lbs. can be used per size of pan / can sub peeled 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
• ⅓ cup flour
• ½ tsp. coarse ground black pepper, or to taste
• 1½ tsp. salt
• ½ tsp. garlic powder
• 1½ cups shredded extra-sharp cheddar cheese
• 1½ cups shredded mozzarella and provolone blend cheese (I used Sargentos Off the Block Traditional)

Directions

• 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 ⅛-inch slices. Layer ⅓ of the potato slices into the cast iron skillet (or baking dish). Sprinkle on ⅓ of the beef mixture, then ⅓ of the cheeses, then pour on ⅓ 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 ½ 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 youd like.