Description
A polished take on rustic comfort featuring layered potatoes, ground beef, and a savory sauce, baked until golden.
Ingredients
Scale
- 1 lb (450 g) ground beef (preferably 85/15)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 lb (900 g) russet or Yukon Gold potatoes, thinly sliced
- 1 cup frozen peas (optional)
- 1 cup beef broth (low-sodium preferred)
- 1/2 cup sour cream (room temperature)
- 1 tbsp Dijon mustard
- 2 tbsp all-purpose flour
- 2 tbsp butter (melted and slightly cooled)
- 1 cup grated sharp cheddar (or a mix of Gruyère and cheddar)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, finely chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish.
- Brown the ground beef in a large skillet over medium-high heat, about 6–8 minutes. Season with salt and pepper. Drain excess fat, leaving 1 tablespoon.
- In the same skillet, add the sliced onion and cook until translucent, about 8 minutes. Add garlic for the final minute and deglaze with a splash of beef broth.
- Stir the beef back into the onion mixture and sprinkle flour over, stirring for 1 minute. Gradually add beef broth, stirring until slightly thickened. Remove from heat and whisk in sour cream and Dijon until smooth.
- Layer potato slices in the prepared dish, season with salt and pepper, then spoon one-third of the beef mixture over. Repeat twice more, finishing with potatoes and remaining cheese.
- Cover with foil and bake for 35 minutes. Remove foil and bake an additional 15–20 minutes until golden and fork-tender.
- Let rest for 10 minutes before serving. Garnish with parsley or chives.
Notes
Use room temperature butter; slice potatoes uniformly; ensure proper resting to keep layers intact.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg