Whenever I see this dish, I say 'Put this stuff in my belly now!'

Dive into a heartwarming dish perfect for family gatherings or a cozy dinner on a chilly night: Smothered Beef Patties Scalloped Potato Casserole. This savory casserole combines tender beef patties with rich, creamy scalloped potatoes, creating a dish that's both comforting and flavorful. Originating as a hearty Midwestern comfort food, this recipe has evolved to incorporate diverse ingredients and cooking techniques, making it a versatile addition to your cooking repertoire. It's an excellent choice for those looking to explore layering flavors and textures in their meals.

This casserole pairs wonderfully with a crisp green salad or steamed vegetables, offering a fresh contrast to the rich flavors of the dish. A side of buttered rolls or crusty bread can help sop up the delicious gravy and sauces, making each bite even more satisfying. If you want to ramp up the comfort factor, consider serving it alongside a warm soup like tomato basil or creamy corn chowder.

Servings: 6

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
4 tablespoons flour
2 cups beef broth
1 cup whole milk
1/4 cup sour cream
6 large russet potatoes, peeled and thinly sliced
1 cup shredded cheddar cheese
2 tablespoons fresh parsley, chopped

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Season with salt, black pepper, and smoked paprika. Cook until the beef is browned and fully cooked through.

Sprinkle the flour over the beef mixture and stir well to combine. Gradually add the beef broth, stirring constantly to avoid lumps. Continue cooking until the mixture thickens into a gravy, then reduce heat to low and stir in the milk and sour cream. Simmer for another 5 minutes.

Place a layer of thinly sliced potatoes in the bottom of a greased 9x13-inch baking dish. Spoon a portion of the beef mixture over the potatoes, spreading it out evenly. Repeat the layering process, finishing with a final layer of the beef mixture.

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.

Remove from the oven and let it rest for about 10 minutes before serving. Garnish with fresh parsley.

For a different flavor profile, you can substitute ground turkey or chicken for the beef. Adding sliced mushrooms or bell peppers to the beef mixture can enhance the dish's depth. For a lighter version, use Greek yogurt instead of sour cream and reduce the cheese topping. You can also switch up the cheese variety—try using Gruyère or Colby Jack for a unique twist.