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Ingredients
- 1 1/2 lbs ground beef
- 1/4 cup flour
- 2 cups milk
- 2 garlic cloves, run through a garlic press
- 1 tsp salt
- 1/4 tsp. Pepper
- 3 lbs. peeled russet potatoes, sliced
- 1 sliced onion
- 3 cups shredded sharp cheese
- Salt and Pepper, to taste
Preparation
Step 1
Brown the ground beef on the stove top. Remove meat and reserve grease. Add flour to grease and stir to cook the flour to make a roux. Add a little butter if needed. Slowly whisk in milk until smooth. Bring to a boil. Sauce won’t thicken until mixture comes to a boil. Stir in meat and seasonings.
In a Crock Pot* base, layer 1/3 of the potatoes. Salt and Pepper the potatoes, to taste. Add 1/3 of the onions, 1/3 of the meat mixture, and 1 cup of the cheese. Repeat the layers ending with cheese.
Cover and cook on high for 4 hours or until the potatoes get soft.
*If you don’t have a crock pot, layer as instructed in a casserole deep dish and cook at 350 degrees for 45 minutes to 1 hour, or until potatoes are fork tender.