A Ground Beef Scalloped Potatoes Recipe From Cheeky Kitchen
If you're looking for a ground beef scalloped potatoes meal that even kids will love, you've come to the right place! Our recipe has all the bases covered!
Ingredients
- 1 ½ lbs. Lean ground beef
- 1 Medium yellow onion finely diced
- 2 Cloves garlic minced
- 1 tsp. Salt divided
- ½ tsp. Freshly cracked black pepper
- ½ tsp. Paprika
- 4 Large Russet or Yukon Gold potatoes peeled and sliced into thin ⅛-inch rounds
- 1 can 10.5 oz. Condensed cream of mushroom soup (or cream of celery)
- ½ cup Sour cream
- ¼ cup Whole milk
- 2 ½ cups Sharp cheddar cheese shredded and divided
- 2 tbsp. Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F. Lightly coat a 9×13-inch glass or ceramic baking dish with non-stick cooking spray and set it aside.
- Heat a large skillet over medium-high heat. Add the lean ground beef and diced yellow onion. Cook for 5 to 6 minutes, breaking the meat up with a firm wooden spoon, until the beef is fully browned and the onions are soft.
- Add the minced garlic, ½ teaspoon of the salt, the black pepper, and the paprika to the skillet. Cook for 1 more minute until fragrant, then drain away any heavy pooling grease and remove the pan from the heat.
- In a medium mixing bowl, combine the condensed cream of mushroom soup, sour cream, whole milk, the remaining ½ teaspoon of salt, and exactly 1 ½ cups of the shredded cheddar cheese. Whisk firmly until the elements form a thick, uniform sauce baseline.
- Arrange half of your thin potato slices in an overlapping layer across the entire bottom of the prepared baking dish.
- Spread half of the cooked ground beef mixture evenly over the potato layer, then spoon half of the creamy cheese sauce baseline over the meat, smoothing it out with a spatula.
- Repeat the layers one more time: arrange the remaining potato slices, top with the rest of the ground beef, and spread the remaining cheese sauce uniformly over the surface.
- Cover the baking dish tightly with aluminum foil. This step is critical because it traps the interior steam needed to soften the potato matrix.
- Bake at 375°F for 40 to 45 minutes. Carefully remove the foil and poke the center with a fork to ensure the potatoes are completely fork-tender.
- Scatter the remaining 1 cup of shredded cheddar cheese evenly across the top of the casserole. Return the dish to the oven uncovered for an additional 8 to 10 minutes, or until the cheese matrix is entirely melted, bubbly, and lightly golden around the edges.
- Remove the casserole from the oven and let it stand flat on a cooling rack for 10 minutes. This resting window allows the rich sauce to tighten slightly so it scoops beautifully. Garnish with fresh parsley and serve hot.