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Layers of thinly sliced potatoes and onions smothered in a creamy garlic, parmesan sauce! With ground beef added to this beefy scalloped potatoes, this recipe makes a great one-dish casserole. All you need is a fresh salad and your meal is complete.

I have never been much of a fan of plain scalloped potatoes. For us, it had always been potatoes au gratin until I discovered this recipe. This has been my go-to potato side dish when I want sliced potatoes in a creamy sauce. In reality, this Beefy Scalloped Potato recipe is different than most scalloped potato recipes! Beefy Scalloped Potatoes has all of the components of a magnificent casserole. Potatoes, onions, ground beef, creamy delicious bechamel sauce, it’s all there! The long baking time causes the flavors to completely permeate the potatoes. This is what makes this casserole truly delicious!

There is a difference between scalloped potatoes and potatoes au gratin. Scalloped potatoes are cooked in cream or milk and potatoes au gratin have cheese. This recipe does have some parmesan so really could be called either? I call this recipe scalloped potatoes because my au gratin recipe has LOTS of cheese and is prepared very differently. The sauce in this method is always the perfect thickness. The secret of this, is thickening the bechamel sauce before layering.

History of Scalloped Potatoes

There are different stories about the origin of scalloped potatoes. Some believe that they originated in England or America. The name may have come from the word escalloped, which is a technique for cutting small thin rounds of meat and baking in sauce. Evidently, this is a french word so kinda makes you wonder about the true origins of this delicious casserole. Some say the name may come from the Old English word “collop”, which means to slice thinly. Wherever this tasty tater dish came from, we love it and will keep making it!

Ingredients for Beefy Scalloped Potatoes

• Butter:
• Garlic: Hey, I love garlic, what can I say?
• Flour: To thicken the Bechamel.
• Salt:
• Pepper:
• Milk: Base of the creamy Bechamel sauce.
• Parmesan: Just a hint of parmesan goodness.
• Potatoes: Thinly sliced, with or without skins.
• Onion: Very thinly sliced in rings.
• Extra Lean Ground Beef: Browned and crumbled.

Method

1. First, wash and slice potatoes and let them sit in a bowl of cool water.
2. Slice Onion.
3. Cook the ground beef and set aside.
4. Melt the butter in a large saucepan with the chopped garlic.
5. Immediately add the flour, salt, and pepper, and stir.
6. Add the milk and stir until thickened.
7. Add the parmesan and ground beef and mix in.
8. In a greased 9×13″ casserole dish, layer potatoes and onions about half-way up.
9. Next, pour half of the sauce mixture over the potatoes and onions.
10. Layer the rest of the potato and onion slices.
11. Pour the rest of the meaty sauce.
12. Cover with foil.
13. Bake at 350°F for 1 hour.
14. Remove the foil and bake for another 30-60 minutes, until potatoes are cooked.

Beefy Scalloped Potatoes

Layers of thinly sliced potatoes and onions smothered in a creamy garlic, parmesan sauce! With ground beef added, this recipe makes a great one-dish casserole. All you need is a fresh salad and your meal is complete.

Author:RebekahCooking Method:BakedCuisine:American, European, FrenchCourses:Lunch, Main CourseRecipe Keys:BeefHomemade

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Prep Time20 minsCook Time90 minsTotal Time1 hr 50 minsDifficulty:IntermediateServings:6Calories:520Best Season:Suitable throughout the year

Ingredients

Servings

• 1 lb Exta Lean Ground Beef
• 6 Potatoes (medium)
• 1 Onion (medium)
• 4 tbsp Butter
• 2 clove Garlic (chopped)
• 4 tbsp Flour
• 1 ¹⁄₂ tsp Salt
• ¹⁄₈ tsp Pepper
• 2 ¹⁄₂ cup Milk
• ¹⁄₂ cup Parmesan Cheese (grated)

Instructions

Video

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How to Make Beefy Scalloped Potatoes

1. Wash and thinly slice the potatoes. Place in a bowl of cool water.

   

2. Thinly slice the onion.

   

3. Cook the ground beef until there is no pink left. Set aside.

4. Melt the butter in a large saucepan with the garlic.

   Add the flour, salt and pepper and stir.

   

5. Add the milk and stir until thickened.

6. Add the parmesan and ground beef. Stir and remove from heat.

   

7. In a greased 9x13" casserole dish, layer half of the potatoes and onions.

   Pour half of the sauce mixture over the potatoes and onions.

   

8. Layer the rest of the potatoes and onions and pour the remaining sauce on the top.

9. Cover with foil and bake at 350F for 1 hour.

10. Remove the foil and bake for another 30-60 minutes, until the potatoes are cooked.

    Enjoy!

    

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 520kcal

Calories from Fat 197kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 11g56%

Trans Fat 0.8g

Cholesterol 96mg32%

Sodium 498mg21%

Potassium 1371mg40%

Total Carbohydrate 51g17%

Dietary Fiber 5.2g21%

Sugars 7.7g

Protein 30g60%

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Vitamin C 58 mg

Calcium 22 mg

Iron 24 mg

Thiamin 28 mg

Riboflavin 37 mg

Niacin 50 mg

Vitamin B6 76 mg

Folate 17 mcg

Vitamin B12 111 mcg

Pantothenic Acid 32 mg

Phosphorus 61 mg

Magnesium 26 mmol

Zinc 74 mcg

Selenium 45 mg

Copper 37 mg

Manganese 23 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.