Scalloped Potatoes with Ground Beef

Ground Beef Scalloped Potatoes turns a classic side into a full meal. Thin-sliced Yukon Golds simmer in a rich, garlic-and-thyme-infused cream base, then layer with seasoned 95% lean ground beef and a blanket of Gruyere between every layer. A quick broil at the end crisps the top layer of cheese into a golden crust. This casserole holds up well for make-ahead dinners, potlucks, or leftovers reheated all week.

Total Time: 40 minutes

Servings: 4–6

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Ground Beef Scalloped Potatoes Ingredients

• 1 16-ounce package Pre 95% lean ground beef

• 1 teaspoon cooking oil

• 3 teaspoons coarse salt, divided

• 3 cloves of garlic, mashed

• 3 tablespoons butter, divided

• 4 pounds Yukon Gold potatoes, about 8 medium, peeled

• 2 cups half and half

• 6 cups whole milk

• 1 quart low-sodium chicken stock

• 1 tablespoon Minor's low-sodium chicken stock base, or other low-sodium bouillon cube

• 3 sprigs fresh thyme

• 1 teaspoon chopped fresh thyme, reserved for garnish

• ½ teaspoon finely ground pepper

• Pinch fresh nutmeg, about 5 or 6 passes over microplane grater

• 11 ounces freshly grated Gruyere, Jarlsberg, or other high-quality Swiss-type cheese

Equipment:

• 9x13-inch (3-quart) baking dish

• Mandoline slicer, optional

• Microplane grater, optional

Recipe Notes

This recipe yields more cooking liquid than needed for assembly. Extra liquid can be added to broth, stew, or soup recipes in place of milk or cream. It will keep 1 week in refrigerator or 1 month in freezer.

Instructions:

1. Preheat oven to 350º F.

2. Remove ground beef from package and blot dry with paper towel. Heat skillet over medium-high heat and add beef. Cook, breaking up with wooden spoon. Add 1 teaspoon salt and continue to cook until no longer pink, about 6 minutes. Set aside.

3.  Brush dish with 1 tablespoon melted butter.

4.  Slice potatoes into ⅛-inch-thick slices, using thick blade of mandoline slicer or sharp knife.

5.  Place potatoes in large saucepan. Add remaining butter, garlic cloves, half and half, milk, chicken stock, stock base or bouillon, thyme sprigs, remaining salt, pepper, and nutmeg. Bring to slow boil over medium-high heat, stirring gently to blend ingredients. Reduce heat to medium-low and cook potatoes 10 minutes, keeping liquid at very low simmer to avoid scalding. (Why: a hard boil can break the dairy and cause it to curdle.) Let cool slightly, 5 to 10 minutes. Remove thyme sprigs, allow to cool and reserve cooking liquid for another use.

6. Using slotted spoon, transfer one layer's worth of potatoes to prepared dish, keeping as many slices intact as possible. Arrange potatoes by hand into solid, slightly overlapping layer; layer does not need to be perfectly even. Top with even layer of ground beef, then even layer of cheese.

7. Repeat layers with remaining potatoes, beef, and cheese. Tuck any potato fragments into top layer or open spaces along sides of dish. Reserve about ⅓ cup cheese to add after baking.

8. Cover with foil and bake 45 minutes. Test potatoes with sharp knife; if not completely tender, bake 5 minutes more.

9. Remove foil and set broiler to high. Sprinkle reserved cheese over top. Broil until cheese is melted and browned, about 1 to 2 minutes.

10. Remove from oven. Garnish with reserved chopped thyme and a few grates each of nutmeg and pepper, reserved from above.

11. Let Ground Beef Scalloped Potatoes cool at least 15 minutes before serving.

12. Make-Ahead & Storage: Potatoes can be made ahead to this point and refrigerated 1 day. To reheat, place in 250º F oven 20 minutes, or microwave on medium 1 to 2 minutes. Leftovers keep covered in refrigerator 3 days. To freeze, wrap tightly in foil and place in freezer bag, pushing out as much air as possible before sealing. Potatoes keep in freezer 1 month. Defrost before reheating: remove foil, place in baking dish that provides tightest fit, cover with foil, and place in preheated 300º F oven until warmed through, about 20 to 30 minutes.