Potato Beef Bake Layers (Print)
Potatoes, creamy beef and melted cheese come together for a bold family oven meal everyone will love.
# Ingredients:
→ Main stuff
01 -
340 g Colby Jack cheese, shredded (split as 90 g, 90 g, 160 g)
02 -
1 tsp fresh-ground black pepper
03 -
1.1 kg Yukon Gold potatoes, washed
04 -
900 g lean ground beef
05 -
1 tbsp onion powder
06 -
240 ml diced sweet yellow onion
07 -
300 g condensed cream of mushroom soup (like Great Value)
08 -
240 ml half-and-half
09 -
1 tbsp minced garlic
10 -
1.5 tsp kosher salt
# Steps:
01 -
Take the dish out of the oven and let it hang out for 15 minutes before digging in.
02 -
Cover the whole thing nice and tight with foil, bake for 70 minutes. Pull off the foil and bake another 20 minutes until the cheese gets all bubbly and turns golden.
03 -
Toss on the rest of the potatoes and beef, pour over the last of the sauce, then top with that big final sprinkle of 160 g shredded cheese.
04 -
Do your next round: more potatoes, the beef-onion mix, 90 g cheese, and more sauce.
05 -
Drain the sliced potatoes. Toss a third of them in the baking dish. Top that with a third of the beef mix, then 90 g of shredded cheese, followed by a third of your sauce.
06 -
In a bowl, stir together the mushroom soup, half-and-half, onion powder, salt, and pepper until it's all smooth.
07 -
Get a big skillet on medium-high, crumble and brown the ground beef with onions and garlic till no pink's left. Pour off the fat.
08 -
Fire up your oven to 350°F. Spray a 23x33 cm casserole dish with some non-stick spray and set aside.
09 -
Cut potatoes in thin 3 mm slices and soak 'em in water. This keeps them from turning brown.
# Notes:
01 -
Soaking the potato slices in water stops them from browning and keeps them nice and firm.