Cheesy Ground Beef Potato Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.8 kg russet potatoes, peeled and sliced
02 -
450 g ground beef
03 -
1 onion, diced
04 -
300 ml cream of chicken soup
05 -
354 ml evaporated milk
06 -
120 ml whole milk
07 -
2 teaspoons salt, divided
08 -
1 teaspoon black pepper, divided
09 -
2 teaspoons onion powder
10 -
400 g cheddar cheese, shredded
# Instructions:
01 -
Preheat oven to 175°C.
02 -
In a skillet over medium heat, brown the ground beef with diced onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper until beef is fully cooked. Drain excess fat and set aside.
03 -
In a bowl, whisk together cream of chicken soup, evaporated milk, whole milk, 1 teaspoon salt, 1/4 teaspoon pepper, and onion powder until fully combined. Set aside.
04 -
Grease a 33 x 23 cm baking dish. Layer 1/3 of the sliced potatoes on the bottom, top with 1/3 of the ground beef mixture, and 100 g shredded cheddar cheese. Lightly sprinkle with salt and pepper. Repeat layering for a total of three layers.
05 -
Evenly pour the prepared milk mixture over the layered ingredients.
06 -
Cover with aluminum foil and bake in the preheated oven for 60 minutes.
07 -
Check potatoes for tenderness. If tender, remove the foil and sprinkle remaining cheese over the top.
08 -
Return the dish to the oven uncovered and bake for 5 minutes until cheese is melted and golden.
09 -
Remove from oven and let stand for 15 minutes to allow the casserole to set before portioning.
# Notes:
01 -
Use a mandoline slicer for even potato slices, ensuring even cooking.