Creamy Baked Meat and Potato Casserole

This Creamy Baked Meat and Potato Casserole is a comforting, crowd-pleasing dish perfect for family dinners, holidays, or any special occasion. With layers of seasoned meat, creamy potatoes, and a rich béchamel sauce, this casserole is a satisfying meal that combines bold flavors and velvety textures. Follow this step-by-step recipe to create a dish that will have everyone asking for seconds.

Ingredients

For the Meat Layer:

• 1 lb (450 g) ground beef or lamb
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste

For the Potato Layer:

• 4 medium potatoes, peeled and thinly sliced
• 1 tbsp butter
• Salt and pepper to taste

For the Béchamel Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups (500 ml) milk
• 1/4 tsp nutmeg (optional)
• 1 cup shredded mozzarella or cheddar cheese (for layering)
• Salt and pepper to taste

For Garnish:

• Fresh parsley, chopped
• Grated Parmesan cheese (optional)

 

Step-by-Step Instructions

1. Prepare the Meat Layer

1. Heat the oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Sauté the aromatics: Add the chopped onion and minced garlic. Cook for 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant.
3. Cook the meat: Add the ground beef or lamb to the skillet. Break it apart with a wooden spoon and cook until browned, about 7-8 minutes. Drain any excess fat if necessary.
4. Season the meat: Stir in paprika, dried oregano, salt, and pepper. Mix well and cook for an additional 2 minutes. Remove from heat and set aside.

2. Prepare the Potato Layer

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Slice the potatoes: Peel and thinly slice the potatoes into even rounds, about 1/8 inch thick, for even cooking.
3. Season the potatoes: In a large bowl, toss the potato slices with melted butter, salt, and pepper until evenly coated.
4. Layer the potatoes: Grease a baking dish (9×13 inches) with butter or non-stick spray. Arrange a single layer of potatoes on the bottom of the dish.

3. Make the Béchamel Sauce

1. Melt the butter: In a medium saucepan, melt 3 tablespoons of butter over medium heat.
2. Add the flour: Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
3. Add the milk: Gradually pour in the milk while whisking continuously to avoid lumps. Continue cooking and whisking until the sauce thickens, about 5-7 minutes.
4. Season the sauce: Stir in nutmeg (if using), salt, and pepper to taste. Remove from heat.

4. Assemble the Casserole

1. Layer the meat: Spread the cooked meat mixture evenly over the bottom layer of potatoes in the baking dish.
2. Add more potatoes: Arrange another layer of potato slices on top of the meat.
3. Pour the béchamel sauce: Spread half of the béchamel sauce over the potatoes, ensuring they’re evenly coated.
4. Add cheese: Sprinkle a layer of shredded mozzarella or cheddar cheese over the sauce.
5. Repeat the layers: Repeat the process with another layer of meat, potatoes, and the remaining béchamel sauce. Finish with a generous sprinkling of cheese on top.

5. Bake the Casserole

1. Cover and bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
2. Uncover and finish: Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbling.
3. Check for doneness: Insert a fork into the casserole to ensure the potatoes are tender.

6. Garnish and Serve

1. Garnish the dish: Sprinkle freshly chopped parsley and grated Parmesan cheese over the top before serving.
2. Let it rest: Allow the casserole to rest for 10 minutes before slicing. This will help the layers set and make serving easier.
3. Serve: Dish out warm slices of the casserole onto plates and enjoy with a side salad or steamed vegetables.

Tips for Success

1. Use a mandoline for slicing potatoes: This ensures even thickness, which is crucial for uniform cooking.
2. Choose the right potatoes: Russet or Yukon Gold potatoes work best as they hold their shape and have a creamy texture.
3. Season each layer: For maximum flavor, season every layer as you assemble the casserole.
4. Customize the meat layer: Add diced bell peppers, mushrooms, or carrots for added texture and flavor.
5. Make ahead: This casserole can be assembled a day in advance and stored in the refrigerator. Bake it just before serving.

Why You’ll Love This Recipe

• Comforting and hearty: The rich, creamy layers make this casserole the ultimate comfort food.
• Family-friendly: Picky eaters will adore the savory meat and cheesy potato layers.
• Perfect for any occasion: Whether it’s a weeknight dinner or a festive gathering, this dish is always a hit.
• Easy to customize: Swap out the meat, add veggies, or use a different type of cheese to make it your own.
• Great leftovers: This casserole reheats beautifully, making it ideal for meal prep.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 18g
• Carbohydrates: 25g
• Fat: 18g
• Fiber: 3g

 

This Creamy Baked Meat and Potato Casserole is guaranteed to become a staple in your recipe collection. With its irresistible layers of seasoned meat, tender potatoes, and cheesy béchamel, it’s a dish that brings comfort and joy to every bite. Try it tonight and watch it become a family favorite!