GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE

Gwen's Old-Fashioned Potato-Beef Casserole image

Yield serves 6

Number Of Ingredients 10

3 pounds white or red potatoes, peeled and sliced 1/4-inch thick
1 pound lean ground beef
1/2 cup chopped onion
4 tablespoons (1/2 stick) butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
2 cups grated sharp Cheddar cheese
1/2 cup unseasoned dry bread crumbs

Steps:

Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6 × 9 × 2-inch casserole dish.
In a large skillet, combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, 12 to 15 minutes. Pour off the excess fat.
Preheat the oven to 350°F.
Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, whisk in the salt and pepper, then stir in the cheese and browned beef.
Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes until heated through and bubbling. Sprinkle the bread crumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
From Gwen
Potatoes cook quickly. Test often for tenderness and don't overcook them.
Note
Because all the ingredients are fully cooked, if they are still hot when you assemble the casserole, the baking time can be greatly reduced or even eliminated; simply brown the crumb topping under the broiler for a couple of minutes.