Ingredients
- 3 pounds red potatoes, peeled and sliced 1/4-inch thick
- Salt
- 1 pound carrots sliced
- Vegetable oil, to coat pan
- 1 pound lean ground beef
- 1/2 onion, chopped
- 2 garlic cloves
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- Black pepper
- 2 cups milk
- 1 can Cream of mushroom soup
- 2 cups grated sharp Cheddar plus 1/2 cup pepperjack cheese plus 1/4 cup parmesan cheese
- 1 bunch of green onions sliced thinly
- 1/2 cup unseasoned dry breadcrumbs
Preparation
Step 1
Place the potatoes and carrots in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and pepper and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
In a large skillet, add a little oil to coat the pan. Combine the beef, garlic, salt, pepper and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
Preheat the oven to 350 degrees F.
Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, add cream of mushroom soup then stir in half of the cheese combinaiton and browned beef and onions.
Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the green onions, rest of cheese and breadcrumbs on top of the casserole and bake until the crumbs and cheese are toasted, about 5 minutes longer.