Scalloped Potato Casserole
Scalloped potatoes, mushrooms, and ground beef, in a cheesy sour cream sauce with fresh chives, baked until golden brown and bubbly.
Servings: 8 people
Ingredients
- 4 large russet potatoes cleaned and sliced thin, 1/16" with a knife or mandolin
- 1 lb ground beef
- ½ cup mushrooms sliced
- ½ cup sour cream
- 3 tablespoon mayonnaise
- 1 ½ cups milk preferably 2%, but another kind is fine
- ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- ¾ teaspoon salt
- pinch black pepper
- 2 ½ cups colby-jack cheese shredded off the block
- 3 tsbp freshly chopped chives or dried (plus more for garnishing)
Instructions
- Preheat oven to 400 degrees
- In a large, oven safe skillet, brown ground beef on stove top. Meanwhile, using a mandolin or carefully with a sharp knife, cut clean potatoes, skin on into 1/16 inch slices.
- When the ground beef is done, remove from heat. If your skillet is not oven-safe, transfer into a regular casserole dish. Add potatoes, mushrooms, sour cream and mayonnaise, milk, garlic and onion powder, and salt and pepper. Toss together until the sour cream and mayonnaise is completely blended and there are no lumps.
- Add 2 cups of the cheese, reserving the other half cup for later. Add chives and toss again until evenly combined.
- Cover with foil and bake until potatoes are tender, about 30 minutes.
- Remove foil, sprinkle on remaining ½ cup of cheese and bake uncovered until golden brown. Remove from oven and sprinkle on additional fresh chives over the top.