Scalloped Potato and Beef Casserole :

Ingredient :

For the Potatoes:

▪️4 medium potatoes, thinly sliced

▪️1 tablespoon olive oil

▪️1/2 teaspoon salt

▪️1/4 teaspoon pepper

For the Beef Mixture:

▪️1 pound ground beef

▪️1 small onion, diced

▪️2 cloves garlic, minced

▪️1 can (14.5 oz) diced tomatoes, drained

▪️1 teaspoon Italian seasoning

▪️1/2 teaspoon smoked paprika (optional)

▪️Salt and pepper to taste

For the Sauce:

▪️3 tablespoons butter

▪️3 tablespoons all-purpose flour

▪️2 cups milk

▪️1 1/2 cups shredded cheddar cheese

▪️1/2 teaspoon garlic powder

▪️1/2 teaspoon onion powder

▪️Salt and pepper to taste

‍ Instructions :

1. Prepare the Potatoes:

Preheat your oven to 375°F (190°C).

Toss the thinly sliced potatoes with olive oil, salt, and pepper. Set aside.

2. Cook the Beef Mixture:

Heat a skillet over medium heat. Add the ground beef and cook until browned.

Add the onion and garlic, cooking until softened.

Stir in the drained tomatoes, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.

3. Make the Cheese Sauce:

In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute.

Gradually whisk in the milk, cooking until thickened.

Stir in the cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.

4. Assemble the Casserole:

Grease a 9×13-inch baking dish. Layer half the potatoes on the bottom.

Spread half of the beef mixture over the potatoes, followed by half of the cheese sauce.

Repeat the layers with the remaining potatoes, beef mixture, and cheese sauce.

5. Bake:

Cover the casserole with foil and bake for 40 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden.

6. Serve:

Let the casserole rest for 5 minutes before serving. Enjoy!