By Franco Namani
Oven Baked Potato Casserole
10 steps
Prep:30minCook:1h
If you're craving a great dish for your family gathering, try making my grandmother's potato casserole recipe, a delicious layered potato dish that will turn heads at any occasion. It's two layers of thinly sliced potatoes with a center layer of beef mixture and a sprinkle of aromatic, dried herbs for an extra kick of flavor that can't be beat.
The addition of cheese is the only modification I made to this recipe (you can leave it out if you don't like cheese, or you may use any kind of cheese other than cheddar if you like).
Updated at: Thu, 17 Aug 2023 08:06:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
77
High
Glycemic Load
25
High
Nutrition per serving
Calories445.4 kcal (22%)
Total Fat27.7 g (40%)
Carbs32.6 g (13%)
Sugars4.5 g (5%)
Protein17.1 g (34%)
Sodium424.6 mg (21%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1kgpotatoes
peeled, Russet or Gold Rush Potatoes
2 teaspoonsdried herbs
oregano, basil, thyme
1 teaspoonground black pepper
1 ½ cupsvegetable broth
stock
¼ cupcheddar cheese
shredded
60gunsalted butter
1 Tbspparsley
chopped, for garnishing
Filling Ingredients
Instructions
Step 1
Slice your potatoes thinly (about 3 to 4mm thick). Use a food processor or mandolin to get even slices, but this isn’t essential.
Step 2
Now heat butter and oil in large skillet over medium/ medium high heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes, transfer to colander to drain.
Step 3
Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
Step 4
Add water, brown sugar, salt and half of the dried herbs & the black pepper. Stir from time to time (but not too much). Just before the end of the cooking time, add the pomegranate molasses and let cook for a minute or two more..
Step 5
Cook over MED heat for 10-15 minutes, until mixture has thickened, Remove from heat and prepare the potato.
Step 6
Preheat the oven to 190°C. While waiting for the oven to heat up, layer up your potato sliced like a lasagna. Spray your baking dish with oil (a medium sized dish (12 x 9 inch dish). Cover the bottom of the dish with 1/2 of the potato slices. Sprinkle over balance of herbs and the black pepper then spread the filling over the potato layer.
Step 7
Spread the final layer of potatoes on the top of your casserole. Press the potatoes down with your fingers, then sprinkle with the shredded cheese on top, place the dish on a baking sheet, then carefully pour over the broth/stock.
Step 8
Dot the top of the potato bake all over with the butter, then bake for 1 hour to 1 hour and a quarter or until your potato bake is nicely browned on top and bubbling, most of the broth/stock has been absorbed, and the potatoes are tender.
Step 9
Let stand for 20 minutes to let more of the broth/stock be absorbed. Sprinkle with a little chopped fresh parsley if you like before serving.
Note:
Step 10
Do not wash or soak potatoes after peeling them, as this will remove all the starch, which is needed to thicken the juices in potato casserole.
Notes
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