Ingredients:
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5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
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2 -3 tablespoons chopped onions
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1 lb ground beef ( really lean is preferable)
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salt and pepper
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Cheese sauce (the same one I use for macaroni and cheese)
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2 cups milk ( I use skim)
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3 tablespoons butter
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3 tablespoons flour
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1/2 teaspoon salt
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1/2 teaspoon pepper
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8 ounces shredded sharp cheddar cheese
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ketchup ( optional condiment)
Directions:
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1. I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.
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2.Preheat oven to 350.
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3.Brown hamburger and onion.
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4.Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is – you can always salt it later if it needs it).
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5.Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
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6.Make Cheese sauce:.
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7.Melt 3 T butter in saucepan over med-high heat.
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8.Add 3 T flour, and the salt and pepper. Stir quickly to blend.
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9.Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
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10.Reduce heat, stir till thickened and bubbly.
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11.Remove from heat and add shredded cheddar. Stir until cheese melts.
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12.Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it’s well coated.
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13.Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
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14.Even with the leanest ground beef, this can get little pools of grease on top – I just spoon these off. It doesn’t mean the whole thing is greasy – just cheesy.
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15.My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).
Source : allrecipes.com
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