description
ingredients
- large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
- 3-4 tablespoons chopped onions
- 1 lb ground beef (really lean is preferable)
- salt and pepper
- Cheese sauce (the same one I use for macaroni and cheese)
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces shredded sharp cheddar, pepper jack or gouda cheese...basically whatever cheese you like, or a mixture of each.
directions
- I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish - I never grease the pan though because of all the fat that's already in this.
- Preheat oven to 350.
- Brown hamburger and onion and drain off fat
- 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).
- Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
Make Cheese sauce:
- Melt 3 T butter in saucepan over med-high heat.
- Add 3 T flour, and the salt and pepper. Stir quickly to blend.
- Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
- Reduce heat, stir till thickened and bubbly.
- Remove from heat and add shredded cheddar. Stir until cheese melts.
- 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.
- 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.
from Cooking-Chefs - more here!