Print Recipe

Scalloped Potatoes with Grass-Fed Ground Beef

Prep Time30 mins
Cook Time1 hr
Course: Main Course
Keyword: beef, Potatoes


  • 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.