This homemade potato casserole brings together juicy layers of ground meat and vegetables, paper-thin slices of potato, and a silky béchamel under a golden cheese crust. Everything bakes in one dish, and the step-by-step method keeps the flavor deep and the layers evenly cooked.
Ingredients
- Ground meat — 500g (1.1 lbs)
- Potatoes — 4–5 pcs.
- Onion — 1 pc.
- Carrot — 1 pc.
- Bell pepper — 1 pc.
- Tomato sauce or paste — 150–200ml (2/3–3/4 cup)
- Unsalted butter — 50g (3 1/2 tbsp)
- Flour — 2 tbsp
- Milk — 400–500ml (1 2/3–2 cups)
- Hard cheese — 150g (5 1/3 oz)
- Bay leaf — 1–2 pcs.
- Salt, dried herbs, and black pepper — to taste
- Fresh herbs (parsley) — for serving
- Vegetable oil — for sautéing
Step-by-Step Recipe
- Prepare the meat layer: heat a skillet with a little vegetable oil and sauté the ground meat until it changes color, breaking up any clumps.
- Add the finely chopped onion, carrot, and bell pepper, then add the bay leaf. Season with salt and dried herbs. Cook for 5–7 minutes, until the vegetables soften.
- Pour in the tomato sauce, stir, and simmer for 3–4 minutes so the filling takes on a richer, deeper flavor. Remove the bay leaf.
- Prepare the potatoes: peel them, slice into very thin rounds, and rinse in cold water to remove excess starch. Pat dry with a towel.
- Béchamel: in a saucepan, melt the butter, add the flour, and whisk over medium heat for about 1 minute, just until lightly toasted and fragrant. Gradually pour in the milk, whisking constantly until smooth and thickened. Season with salt and pepper, then stir in some of the grated cheese until melted.
- Preheat the oven to 180–200 °C (356–392 °F). Lightly grease a baking dish with oil.
- Assemble: spread in part of the meat mixture, then a neat layer of potatoes, spoon over some béchamel, and sprinkle with cheese. Repeat once more. Finish with a final layer of potatoes, then cover generously with sauce and the remaining cheese.
- Bake for 35–45 minutes, until the top is deeply golden and the potatoes are tender. Let the casserole rest for 10 minutes, then finish with parsley and serve.
Serving and Storage
Serve in generous squares with a light salad or tangy pickled vegetables. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat covered with foil at 160 °C (320 °F) for 10–15 minutes.
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Tips and Variations
- Cheese: stir part of the cheese into the béchamel for a creamier texture, and save the rest for the top.
- Seasoning: paprika, granulated garlic, or Italian herbs work well with the meat filling.
- Substitutions: use turkey instead of beef, or a mix of beef and pork. The milk can also be replaced with a mixture of milk and 10–20% cream.
- Potato prep: the thinner the slices, the faster and more evenly they will bake.
Nutritional Value
| Nutrition | Per serving |
|---|---|
| Calories | ≈ 540 kcal |
| Protein | ≈ 25 g |
| Fat | ≈ 35 g |
| Carbohydrates | ≈ 30 g |
Frequently Asked Questions
Do I need to boil the potatoes first?
No, when sliced thinly, the potatoes bake beautifully in the oven under the sauce and cheese. Just keep an eye on slice thickness and baking time.
What can I use instead of béchamel?
You can use 20% cream reduced slightly with salt and pepper, or a 1:1 mix of sour cream and milk. The texture and flavor will be different, but still lovely.
Which cheeses work best on top?
Any semi-hard cheese that melts well is a good choice: Gouda, pizza mozzarella, Monterey Jack, or Cheddar. A little Parmesan adds extra aroma.