Homestyle Beef and Potato Bake is a comforting classic that brings together tender slices of potatoes, savory beef, and gooey cheese into a deliciously satisfying dish. Perfect for weeknight dinners or a hearty weekend meal, this recipe is all about warmth and flavor without the fuss.
Ground beef forms the hearty base of the dish, providing richness and protein. Onion and garlic add depth and aroma, enhancing the savory notes of the beef. A sprinkle of salt, black pepper, and dried thyme offers a simple seasoning that brings out the natural flavors. Potatoes are the starchy layer that absorbs all the delicious juices, while cheddar cheese melts into a creamy, tangy topping. The condensed cream of mushroom soup and milk create a luscious sauce that ties everything together. Butter and flour are used to thicken the sauce, ensuring it clings perfectly to each bite. Finally, a sprinkle of fresh parsley adds a pop of color and freshness.
This bake pairs beautifully with a simple green salad or steamed vegetables like broccoli or green beans. A slice of crusty bread is perfect for soaking up the creamy sauce. For a touch of tang, serve with a dollop of sour cream on the side.
First, preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish to prevent sticking. Grab a large skillet, and over medium heat, cook the ground beef, onion, and garlic together until the beef is browned and the onions are translucent. Once cooked, drain any excess fat to keep the dish from becoming greasy.
Season the beef mixture with salt, black pepper, and dried thyme, then set it aside. In your prepared baking dish, layer half of the thinly sliced potatoes, creating an even base.
Next, melt butter in a small saucepan over medium heat. Stir in flour until it forms a paste, then gradually whisk in milk until it thickens. Add the condensed cream of mushroom soup to this mixture, stirring until smooth.
Pour half of the soup mixture over the potato layer and sprinkle with 1 cup of cheddar cheese. Spread the seasoned beef mixture evenly over the cheese layer. Top with the remaining potato slices, then pour the rest of the soup mixture on top, finishing with the remaining cheddar cheese.
Cover the dish with aluminum foil and bake for 45 minutes. Afterward, remove the foil and bake for an additional 15 minutes, allowing the potatoes to become tender and the cheese to turn golden brown. Let the dish stand for 10 minutes before garnishing with fresh parsley and serving warm.
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