𝐶𝑟𝑒𝑎𝑚𝑦 𝐵𝑒𝑒𝑓 𝑎𝑛𝑑 𝑃𝑜𝑡𝑎𝑡𝑜 𝐴𝑢 𝐺𝑟𝑎𝑡𝑖𝑛 𝐶𝑎𝑠𝑠𝑒𝑟𝑜𝑙𝑒

𝑆𝑙𝑜𝑤 𝐶𝑜𝑜𝑘𝑒𝑟 𝐵𝑒𝑒𝑓 & 𝑃𝑜𝑡𝑎𝑡𝑜 𝐴𝑢 𝐺𝑟𝑎𝑡𝑖𝑛

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

1 lb ground beef 🍖
6 medium Yukon Gold potatoes, thinly sliced 🥔
1 medium onion, finely chopped 🧅
3 cloves garlic, minced 🧄
1 cup beef broth 🍲
1 cup heavy cream 🥛
2 cups shredded cheddar cheese 🧀
1 teaspoon dried thyme 🌿
1 teaspoon smoked paprika 🌶️
Salt and pepper to taste 🧂
Fresh parsley for garnish 🌿

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

1. Prepare the beef: In a large skillet over medium-high heat, add the ground beef 🍖 and cook it for about 5-7 minutes, breaking it up as it browns. Stir occasionally to ensure the beef cooks evenly. Season the beef generously with salt and pepper 🧂. Once the beef is fully cooked and no longer pink, drain any excess fat from the skillet and transfer the beef to a plate. Set aside.

2. Sauté the aromatics: In the same skillet, with a little bit of leftover beef fat, add the chopped onion 🧅 and minced garlic 🧄. Sauté for about 3-4 minutes, or until the onions are translucent and softened, and the garlic is fragrant. These aromatics will give the dish a robust flavor and form the base of the casserole’s taste. Remove the skillet from heat.

3. Prepare the potatoes: While the onions are cooking, thinly slice the Yukon Gold potatoes 🥔 into uniform slices, about 1/8 inch thick. You can use a mandoline slicer to ensure even cuts, which will help the potatoes cook uniformly in the slow cooker.

𝟰. 𝗟𝗮𝘆𝗲𝗿 𝘁𝗵𝗲 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝗶𝗻 𝘁𝗵𝗲 𝘀𝗹𝗼𝘄 𝗰𝗼𝗼𝗸𝗲𝗿: 𝗚𝗿𝗲𝗮𝘀𝗲 𝘆𝗼𝘂𝗿 𝘀𝗹𝗼𝘄 𝗰𝗼𝗼𝗸𝗲𝗿 𝘄𝗶𝘁𝗵 𝗮 𝗹𝗶𝘁𝘁𝗹𝗲 𝗯𝘂𝘁𝘁𝗲𝗿 𝗼𝗿 𝗻𝗼𝗻-𝘀𝘁𝗶𝗰𝗸 𝘀𝗽𝗿𝗮𝘆. 𝗦𝘁𝗮𝗿𝘁 𝗯𝘆 𝗹𝗮𝘆𝗲𝗿𝗶𝗻𝗴 𝗵𝗮𝗹𝗳 𝗼𝗳 𝘁𝗵𝗲 𝘀𝗹𝗶𝗰𝗲𝗱 𝗽𝗼𝘁𝗮𝘁𝗼𝗲𝘀 🥔 𝗶𝗻 𝘁𝗵𝗲 𝗯𝗼𝘁𝘁𝗼𝗺 𝗼𝗳 𝘁𝗵𝗲 𝘀𝗹𝗼𝘄 𝗰𝗼𝗼𝗸𝗲𝗿, 𝗼𝘃𝗲𝗿𝗹𝗮𝗽𝗽𝗶𝗻𝗴 𝘁𝗵𝗲𝗺 𝘀𝗹𝗶𝗴𝗵𝘁𝗹𝘆 𝘁𝗼 𝗰𝗿𝗲𝗮𝘁𝗲 𝗮𝗻 𝗲𝘃𝗲𝗻 𝗹𝗮𝘆𝗲𝗿. 𝗦𝗽𝗿𝗶𝗻𝗸𝗹𝗲 𝗵𝗮𝗹𝗳 𝗼𝗳 𝘁𝗵𝗲 𝗰𝗼𝗼𝗸𝗲𝗱 𝗴𝗿𝗼𝘂𝗻𝗱 𝗯𝗲𝗲𝗳 🍖 𝗼𝗻 𝘁𝗼𝗽 𝗼𝗳 𝘁𝗵𝗲 𝗽𝗼𝘁𝗮𝘁𝗼𝗲𝘀, 𝗳𝗼𝗹𝗹𝗼𝘄𝗲𝗱 𝗯𝘆 𝗵𝗮𝗹𝗳 𝗼𝗳 𝘁𝗵𝗲 𝘀𝗮𝘂𝘁é𝗲𝗱 𝗼𝗻𝗶𝗼𝗻𝘀 𝗮𝗻𝗱 𝗴𝗮𝗿𝗹𝗶𝗰 🧅🧄. 𝗥𝗲𝗽𝗲𝗮𝘁 𝘄𝗶𝘁𝗵 𝘁𝗵𝗲 𝗿𝗲𝗺𝗮𝗶𝗻𝗶𝗻𝗴 𝗽𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗯𝗲𝗲𝗳 𝗺𝗶𝘅𝘁𝘂𝗿𝗲, 𝗰𝗿𝗲𝗮𝘁𝗶𝗻𝗴 𝗮 𝘀𝗲𝗰𝗼𝗻𝗱 𝗹𝗮𝘆𝗲𝗿.

𝟱. 𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗰𝗿𝗲𝗮𝗺𝘆 𝘀𝗮𝘂𝗰𝗲: 𝗜𝗻 𝗮 𝗺𝗲𝗱𝗶𝘂𝗺 𝗺𝗶𝘅𝗶𝗻𝗴 𝗯𝗼𝘄𝗹, 𝘄𝗵𝗶𝘀𝗸 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿 𝘁𝗵𝗲 𝗯𝗲𝗲𝗳 𝗯𝗿𝗼𝘁𝗵 🍲, 𝗵𝗲𝗮𝘃𝘆 𝗰𝗿𝗲𝗮𝗺 🥛, 𝗱𝗿𝗶𝗲𝗱 𝘁𝗵𝘆𝗺𝗲 🌿, 𝘀𝗺𝗼𝗸𝗲𝗱 𝗽𝗮𝗽𝗿𝗶𝗸𝗮 🌶️, 𝗮𝗻𝗱 𝗮 𝗽𝗶𝗻𝗰𝗵 𝗼𝗳 𝘀𝗮𝗹𝘁 𝗮𝗻𝗱 𝗽𝗲𝗽𝗽𝗲𝗿 🧂. 𝗧𝗵𝗶𝘀 𝘀𝗮𝘂𝗰𝗲 𝘄𝗶𝗹𝗹 𝗰𝗼𝗮𝘁 𝘁𝗵𝗲 𝗽𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗯𝗲𝗲𝗳, 𝗰𝗿𝗲𝗮𝘁𝗶𝗻𝗴 𝗮 𝗹𝘂𝘀𝗰𝗶𝗼𝘂𝘀, 𝗰𝗿𝗲𝗮𝗺𝘆 𝘁𝗲𝘅𝘁𝘂𝗿𝗲 𝗮𝘀 𝗶𝘁 𝗰𝗼𝗼𝗸𝘀. 𝗣𝗼𝘂𝗿 𝘁𝗵𝗲 𝗺𝗶𝘅𝘁𝘂𝗿𝗲 𝗲𝘃𝗲𝗻𝗹𝘆 𝗼𝘃𝗲𝗿 𝘁𝗵𝗲 𝗹𝗮𝘆𝗲𝗿𝘀 𝗶𝗻 𝘁𝗵𝗲 𝘀𝗹𝗼𝘄 𝗰𝗼𝗼𝗸𝗲𝗿, 𝗲𝗻𝘀𝘂𝗿𝗶𝗻𝗴 𝗮𝗹𝗹 𝘁𝗵𝗲 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝗮𝗿𝗲 𝗰𝗼𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝘁𝗵𝗲 𝘀𝗮𝘂𝗰𝗲. 𝗧𝗵𝗲 𝗹𝗶𝗾𝘂𝗶𝗱 𝘄𝗶𝗹𝗹 𝘁𝗵𝗶𝗰𝗸𝗲𝗻 𝗮𝗻𝗱 𝗶𝗻𝗳𝘂𝘀𝗲 𝗲𝘃𝗲𝗿𝘆𝘁𝗵𝗶𝗻𝗴 𝘄𝗶𝘁𝗵 𝗳𝗹𝗮𝘃𝗼𝗿 𝗮𝘀 𝗶𝘁 𝘀𝗹𝗼𝘄 𝗰𝗼𝗼𝗸𝘀.

6. Add the cheese: Sprinkle 1 1/2 cups of shredded cheddar cheese 🧀 over the top of the casserole, reserving 1/2 cup for later. The cheese will melt and become golden, forming a rich and indulgent crust over the potatoes and beef.

7. Cook the casserole: Cover the slow cooker with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours ⏲️, depending on your time preference. The long, slow cooking process will allow the potatoes to become tender and the flavors to meld together beautifully. About 30 minutes before the cooking time is up, sprinkle the remaining 1/2 cup of cheddar cheese 🧀 on top and allow it to melt and brown slightly for an even richer finish.

8. Garnish and serve: Once the casserole is finished cooking, remove the lid and allow it to rest for about 10 minutes to cool slightly and set. This will make it easier to slice and serve. Garnish the top with freshly chopped parsley 🌿 for a pop of color and added freshness. Serve the casserole hot, enjoying the layers of tender potatoes, savory beef, and creamy cheese sauce in every bite! 🍽️

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 𝟮𝟬 𝗺𝗶𝗻𝘂𝘁𝗲𝘀 | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 𝟲-𝟳 𝗵𝗼𝘂𝗿𝘀 (𝗹𝗼𝘄) 𝗼𝗿 𝟯-𝟰 𝗵𝗼𝘂𝗿𝘀 (𝗵𝗶𝗴𝗵)
𝗞𝗰𝗮𝗹: 𝟰𝟱𝟬 𝗸𝗰𝗮𝗹 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴 | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 𝟲

~ Donald Recipes