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A casserole dish shows a beef and potato layered dish, covered with melted cheese.
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Loaded Scalloped Potatoes

Loaded Scalloped Potatoes have all the comfort and familiarity of the classic side dish, taken to another level with the addition of ground beef, vegetables, savoury sauce, and cheese! Finished with sour cream and fixings, this Loaded Scalloped Potato Casserole is a deliciously filling meal.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Resting time10 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: Casserole, Cheese, Ground Beef, Potatoes
Servings: 8

Equipment

  • Large saucepan
  • Casserole dish 9" x 12"
  • Aluminum foil

Ingredients

  • Non-stick cooking spray
  • 1 lb. ground beef
  • Salt & pepper
  • 1 Tbsp neutral oil such as avocado oil
  • 2 large carrots peeled & diced
  • ½ large white onion diced
  • 2 cloves garlic minced
  • 1 Tbsp all-purpose flour
  • 1 Tbsp fresh thyme leaves chopped
  • 1 Tbsp fresh rosemary leaves chopped
  • ¼ cup red wine
  • 1 cup beef stock
  • 2 tsp Worcestershire sauce
  • ½ cup heavy cream
  • 4 large yellow potatoes peeled & sliced 1/8 inch
  • 1 cup cheddar cheese grated

Garnishes

  • Sour cream, herbs, and crumbled bacon for garnish See note

Instructions

  • Preheat oven to 375°F. Prepare a 9x12 casserole dish by spraying with non-stick cooking spray or brushing on a bit of neutral oil.
  • Prepare vegetables: Peel & dice carrots, dice onion, mince garlic cloves, chop herbs, peel and slice potatoes.
  • In a large skillet over medium high heat, add ½ tablespoon oil. When heated, add ground beef and cook, crumbling, until nice and browned — about 5-6 minutes. Add salt & pepper. Remove ground beef from pan and set aside.
  • Return the pan to the stove and add remaining ½ tablespoon oil. Add carrots, onions, and garlic. Cook, stirring constantly until onions start to get translucent, about 5 minutes.
  • Add flour and herbs and stir for about 1 minute so that the flour cooks slightly.
  • Add ground beef back into the pan, plus the beef stock and Worcestershire sauce. Stir until it comes to a boil.
  • Add the heavy cream and heat until the cream comes to a bubble. Stir until thickened, just a few minutes. Remove from heat.
  • In the casserole dish, layer a third of the meat mixture, following by a layer of the sliced potatoes. Repeat until all meat mixture is used, ending with potatoes.
  • Cover casserole dish with foil and bake 45-60 minutes, or until potatoes are fork-tender.
  • When potatoes are done, remove the casserole dish from the oven and turn on the broiler. Remove foil, and cover the entire top of the potatoes with the grated cheese. Broil for about 5 minutes or until the cheese is melted, bubbling, and slightly browned.
  • Let the scalloped potato dish rest for about 10 minutes before digging in!
  • Serve with dollops of sour cream, more herbs, and optionally you could add crumbled bacon or bacon bits.
  • Enjoy!

Notes

Note about the garnishes: They are optional, but the scalloped potatoes are very delicious without them.
Did you make Loaded Scalloped Potatoes? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.