Recipes · Main dishes

Potato and Ground Beef Casserole

Name: Potato and Ground Beef Casserole
Prep time: 30 min
Cook time: 65 min
Total time: 105 min
Yield: 4 servings
Ingredients: butter for greasing the dish; 1 kg (2.2 lb) waxy potatoes peeled, cut into 1/8-inch (3 mm) slices; 1 tbsp vegetable oil; 500 g (1.1 lb) ground beef and pork half beef, half pork; 1 onion finely diced; 2 clove garlic finely chopped; 2 tbsp tomato paste; 1 tsp sweet paprika; 1 tsp dried marjoram; 200 ml (3/4 cup) heavy cream; 200 ml (3/4 cup) milk; 1 pinch ground nutmeg freshly grated; 150 g (5.3 oz) Gouda coarsely shredded; 2 tsp salt 1 tsp for the potatoes, 1/2 tsp for the meat, 1/2 tsp for the sauce; black pepper to taste

AI-written · not yet kitchen-tested

With raw potato slices, thickness decides the result: below 1/8 inch (3 mm) they fall apart, above about 1/4 inch (5 mm) the middle stays hard. A knife in the center tells you whether the casserole is done, not the browned top.

Serves 4
Prep 30 min
Cook 65 min
Rest 10 min
Total 105 min
medium

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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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butter for greasing the dish
1 kg (2.2 lb) waxy potatoes peeled, cut into 1/8-inch (3 mm) slices
1 tbsp vegetable oil
500 g (1.1 lb) ground beef and pork half beef, half pork
1 onion finely diced
2 clove garlic finely chopped
2 tbsp tomato paste
1 tsp sweet paprika
1 tsp dried marjoram
200 ml (3/4 cup) heavy cream
200 ml (3/4 cup) milk
1 pinch ground nutmeg freshly grated
150 g (5.3 oz) Gouda coarsely shredded
2 tsp salt 1 tsp for the potatoes, 1/2 tsp for the meat, 1/2 tsp for the sauce
black pepper to taste

Method

Heat the oven to 400 °F (200 °C) conventional, or 350 °F (180 °C) convection. Grease a deep baking dish, about 8 × 12 inches (20 × 30 cm) and at least 2 inches (5 cm) tall, with butter.
Peel the potatoes and cut or slice them into 1/8-inch (3 mm) slices. Do not soak them, because the starch helps the cream set. Toss with 1 teaspoon salt and pepper.
Heat the oil in a large skillet over high heat. Brown the ground meat in it for 6 to 8 minutes, breaking it into crumbles, until the liquid has evaporated and the meat takes on color. Cook the onion and garlic with it for 2 minutes, then stir in the tomato paste, paprika and marjoram for 1 minute and season with 1/2 teaspoon salt and pepper.
Layer half of the potato slices in the dish like roof tiles, spread the meat mixture on top and cover with the remaining potatoes.
Whisk the cream, milk, 1/2 teaspoon salt, pepper and nutmeg together and pour it evenly over the casserole. Cover the dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil, scatter the cheese on top and bake for another 20 to 25 minutes, until the top is golden brown and a knife slides through all the potato layers in the middle without resistance.
Let the casserole rest for 10 minutes so the sauce sets and the pieces cut cleanly.

Tip: A mandoline gives even slices. With a knife, even thickness matters more than cutting them extra thin.

Tip: If the cheese gets too dark before the potatoes are done, cover the dish loosely with foil and keep baking.

Food safety: Always cook ground meat all the way through: the core temperature at the coldest point must reach at least 158 °F (70 °C) and be held there for at least 2 minutes; use a kitchen thermometer. Do not taste raw ground meat.