Add the egg mixture: Pour half of the egg and milk mixture evenly over the beef layer.
Repeat the layers: Repeat the process with another layer of potatoes, the remaining ground beef mixture, and then the rest of the egg mixture.
Top with cheese: Sprinkle the grated cheddar cheese on top of the casserole.
Step 5: Bake the Casserole
Bake in the oven: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the top is golden brown, the potatoes are tender, and the casserole is bubbling. You can test the potatoes by inserting a fork into the center to ensure they are fully cooked.
Let it rest: After baking, remove the casserole from the oven and let it rest for 10-15 minutes. This will allow the flavors to set and make slicing easier.
Step 6: Serve
Serve hot: Slice the casserole into squares or wedges and serve hot. It pairs perfectly with a simple salad or steamed vegetables.
Nutrition Facts (Per Serving, based on 6 servings)
Calories: 380 kcal
Protein: 22g
Carbohydrates: 27g
Fiber: 3g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 480mg
Sugars: 6g
Frequently Asked Questions (FAQs)
1. Can I use a different type of cheese?
Yes, you can use different cheeses based on your preference. Mozzarella, Gouda, or even a mix of cheeses can be used for a different flavor. If you want a sharper taste, try using Parmesan or Gruyère.
2. Can I substitute the ground beef with another protein?
Absolutely! You can use ground turkey, chicken, or even vegetarian substitutes like lentils or plant-based ground meat for a lighter or vegetarian version of this casserole.
3. Can I make this dish ahead of time?
Yes, this casserole can be assembled a day in advance. Simply refrigerate it overnight and bake it the next day. If baking from the fridge, you may need to add an extra 10-15 minutes to the baking time.
4. Can I freeze the casserole?
Yes, this casserole freezes well. After baking, let it cool completely before wrapping it tightly in plastic wrap or foil. Store it in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat in the oven at 180°C (350°F) for 20-30 minutes.
Tips for Making the Perfect Ground Beef and Potato Casserole
Slice the Potatoes Thinly: To ensure the potatoes cook evenly, slice them as thinly as possible. You can use a mandolin to get consistent slices for even cooking.
Cook the Beef Well: Be sure to brown the ground beef well and cook the vegetables until soft for maximum flavor in the filling.
Layering: Ensure each layer is even and well-seasoned to avoid any bland bites. You can even season each layer with a little extra salt and pepper for depth of flavor.
Add Herbs: Feel free to add some fresh or dried herbs to enhance the flavor. Thyme, rosemary, or oregano work well in this casserole.
Adjust the Cheese: While cheddar works wonderfully, don’t be afraid to experiment with a mix of cheeses or try adding some grated Parmesan for extra flavor.
Storage Tips
Refrigeration: Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 180°C (350°F) until hot throughout, or microwave individual portions.
Freezing: For longer storage, freeze the casserole after it has cooled completely. Wrap it tightly with plastic wrap and foil, and store in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and bake in the oven.
2. Can I substitute the ground beef with another protein?
Absolutely! You can use ground turkey, chicken, or even vegetarian substitutes like lentils or plant-based ground meat for a lighter or vegetarian version of this casserole.
3. Can I make this dish ahead of time?
Yes, this casserole can be assembled a day in advance. Simply refrigerate it overnight and bake it the next day. If baking from the fridge, you may need to add an extra 10-15 minutes to the baking time.
4. Can I freeze the casserole?
Yes, this casserole freezes well. After baking, let it cool completely before wrapping it tightly in plastic wrap or foil. Store it in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat in the oven at 180°C (350°F) for 20-30 minutes.
Tips for Making the Perfect Ground Beef and Potato Casserole
Slice the Potatoes Thinly: To ensure the potatoes cook evenly, slice them as thinly as possible. You can use a mandolin to get consistent slices for even cooking.
Cook the Beef Well: Be sure to brown the ground beef well and cook the vegetables until soft for maximum flavor in the filling.
Layering: Ensure each layer is even and well-seasoned to avoid any bland bites. You can even season each layer with a little extra salt and pepper for depth of flavor.
Add Herbs: Feel free to add some fresh or dried herbs to enhance the flavor. Thyme, rosemary, or oregano work well in this casserole.
Adjust the Cheese: While cheddar works wonderfully, don’t be afraid to experiment with a mix of cheeses or try adding some grated Parmesan for extra flavor.
Storage Tips
Refrigeration: Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 180°C (350°F) until hot throughout, or microwave individual portions.
Freezing: For longer storage, freeze the casserole after it has cooled completely. Wrap it tightly with plastic wrap and foil, and store in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and bake in the oven.
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