Rosemary & Beef Scalloped Potatoes

Rosemary Beef Scalloped Potatoes Recipe by Ash's In The Kitchen

Dinner last night turned out so good! I had to tinker with the recipe a bit as I was making it, so I’ve altered the recipe. Made a Vinaigrette Coleslaw to go with it and it added some delicious tang to the whole meal!

3 large Russet Potatoes; peeled, thinly sliced and soaked

3 lbs. extra lean Ground Beef

1 medium Onion; diced

2 Garlic Cloves; minced

½ cup Tomato; diced

3 Tablespoons Rosemary; chopped

1 ½ teaspoon Salt

1 teaspoon Black Pepper

1 ½ teaspoon Garlic Powder

2 teaspoon Smoked Paprika

⅔ cup Flour

2 cups Whole Milk

2 cups Parmesan Cheese

¼ cup Cream Cheese; softened

  1. In large cast iron skillet over medium-high heat, brown the ground beef with the onions, garlic and tomato until cooked through. Drain and add in the seasonings and flour. Stir until everything is coated.
  2. Slowly pour in the milk and 1 cup of the Parmesan, whisking until thickened.
  3. Preheat oven to 400°F.
  4. Line a springform pan with parchment paper and layer with sliced potatoes. Scoop in a layer of the beef filling and add a second layer of potatoes. Repeat until the beef mixture is used up. Top with remaining the Parmesan and cover with foil.
  5. Place in large skillet or on a sheet pan and bake for 1 ½ hours or until the potatoes are tender. Uncover and spread the cream cheese over top. Place back in the oven for an additional 10 minutes.
  6. Cool for 10 minutes, then release the springform, slice and serve!
  7. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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