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Vintage Beef and Potato Bake

A rich and creamy bake combining tender layers of potatoes and hearty beef, enhanced with Italian seasoning and cheese for ultimate comfort.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds lean ground beef Opt for grass-fed for richer flavor.
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 2.5 pounds Yukon Gold or Russet potatoes, peeled and sliced into 1/8-inch rounds Choose organic for a creamier texture.
  • 1 can (10.5 ounces) cream of mushroom soup, undiluted Substitute with gluten-free version if needed.
  • 1 cup sour cream Can substitute with coconut cream for a vegan version.
  • 0.5 cup beef broth
  • 2 cups shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, cut into small pieces
  • Fresh chopped parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a heavy-bottomed cast iron skillet over medium-high heat, cook the ground beef and onion until browned, approximately 7-10 minutes. Drain excess fat.
  3. Stir in minced garlic, salt, pepper, garlic powder, Italian seasoning, and Worcestershire sauce; cook for another minute to marry the flavors.
  4. In a separate bowl, mix the cream of mushroom soup, sour cream, and beef broth until smooth and creamy.
Layering and Baking
  1. Layer half of the potato slices in your baking dish, followed by the beef mixture and half of the cream sauce. Sprinkle with 1 cup of mozzarella cheese.
  2. Add the remaining potato slices on top, pour the second half of the creamy sauce over, and dot with pieces of butter.
  3. Cover the dish with aluminum foil and bake for 60 minutes. Remove the foil, add the remaining mozzarella and Parmesan, and bake uncovered for an additional 20-25 minutes until bubbly and golden brown.
  4. Let it rest for 10 minutes before serving.

Notes

For a beautiful presentation, serve the dish garnished with freshly chopped parsley. Consider pairing with a light salad or roasted vegetables.