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Thursday, August 17, 2017

Hamburger and Potato Casserole with a Bechamel Twist


I was trying to figure out what to cook for supper with the things I had on hand. The cabinets are getting pretty bare, and those that know me, know that "running to the store" is not an option out here. I need a couple of hours to be able to do the shopping. Well, I had ground beef in the freezer and thawed it out. I had a few potatoes, a couple of onions and some cheese. Most recipes would call for some cream of mushroom or broth next, but I didn't have any on hand. I decided to go with a bechamel with a garlic kick. Here's a step by step, and the recipe is at the end.

Layer potatoes and onions.

Next combine hamburger, spices and bechamel,
then top the potatoes and onions.

Next Cheese!

Another layer of potatoes and onions.

More meat mixture.

Continue layering.

After 4 hours cooking on high.

All plated and ready to gobble up! It went fast!



1 1/2 lbs ground beef
¼ cup flour
2 cups milk
2 garlic cloves, run through a garlic press
1 tsp salt
¼ tsp. Pepper
3 lbs. peeled russet potatoes, sliced
1 sliced onion
3 cups shredded sharp cheese
Salt and Pepper, to taste


Brown the ground beef on the stove top. Remove meat and reserve grease. Add flour to grease and stir to cook the flour to make a roux. Add a little butter if needed. Slowly whisk in milk until smooth. Bring to a boil. Sauce won’t thicken until mixture comes to a boil. Stir in meat and seasonings.


In a Crock Pot* base, layer 1/3 of the potatoes. Salt and Pepper the potatoes, to taste. Add 1/3 of the onions, 1/3 of the meat mixture, and 1 cup of the cheese. Repeat the layers ending with cheese.

Cover and cook on high for 4 hours or until the potatoes get soft.
*If you don’t have a crock pot, layer as instructed in a casserole deep dish and cook at 350 degrees for 45 minutes to 1 hour, or until potatoes are fork tender.





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