Beefy Scalloped Potatoes

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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 9x13" 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.