For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Scalloped Potatoes with Grass-Fed Ground Beef
- 1 ½ pound grass-fed ground beef, cooked and drained
- 4 large russet potatoes or 10-15 smaller potatoes
- 1 large onion
- 3 cloves garlic, minced
- 1 ½ cups cream
- ½ cup homemade chicken or beef stock
- 1 tbsp each dried rosemary, thyme, and oregano ((or herbs of choice))
- ¼ tsp freshly grated nutmeg
- 1 cup grated organic cheddar cheese, optional
Using your food processor (or knife), slice the potatoes and onions into super thin slices. I use the food processor with the slicing blade, just because it makes short work of this – but a good ‘ol knife would do the trick, too. And as you can see, I was having a counterspace problem.
In a Dutch oven(or baking dish of choice – with a lid!) pour the chicken stock. Then, using about one-third of the potatoes you’ve sliced, begin to layer the potatoes in the dish. This doesn’t have to be exact – just build the casserole as follows:
– Layer of potatoes
– Layer of onions
– Sprinkle of garlic
– Layer of cooked, ground beef
– Generous sprinkle of herbs, dusting of nutmeg, salt, and pepper
Repeat the layering method until you’ve used up all your veggies and meat, making sure to end on a layer of potatoes.
On the top layer of potatoes, sprinkle more herbs, nutmeg, salt and pepper. Top off with grated cheese (optional). This go round, I omitted the cheese.
Pour the cream over the completed casserole. Oh, such creamy goodness. And that’s it – your casserole is complete! You can either freeze this till later, store in the fridge until you’re ready to bake it, or stick it in the oven right away.
Bake in a 375 degree oven for 45 minutes to an 1 hour, or until the potatoes are tender. You can remove the lid from the baking dish and broil for a few minutes at the end to get a nice and crispy top, if desired.