Description
This Hearty Smothered Beef Chop Scalloped Potato Casserole combines tender slow-simmered beef chops with creamy, cheesy scalloped potatoes in a comforting baked casserole. Seasoned to perfection and simmered in a savory gravy, the shredded beef melds beautifully with layers of thinly sliced potatoes coated in a rich cheddar cheese sauce, creating a satisfying meal perfect for family dinners or cozy gatherings.
Ingredients
Scale
Beef and Seasonings
- 6 boneless beef chops
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
Potatoes and Vegetables
- 4 cups thinly sliced potatoes (about 4 medium potatoes)
- 1 small onion, thinly sliced
Cheese Sauce and Gravy
- 2 cups shredded cheddar cheese, divided
- 2 tbsp all-purpose flour
- 2 cups milk, divided
- 1/2 cup chicken broth
- 1 tsp dried thyme
- 1/2 tsp paprika
- 2 tbsp butter
Instructions
- Season and Brown Beef Chops: Season the beef chops with salt, black pepper, garlic powder, and onion powder. Heat olive oil in a Dutch oven over medium-high heat, then brown the beef chops on both sides until nicely seared. Remove and set aside.
- Sauté Onions and Prepare Gravy: In the same pot, add the thinly sliced onion and sauté until softened. Gradually whisk in chicken broth and milk, bringing the mixture to a gentle simmer while stirring constantly. Add dried thyme and paprika to infuse flavor.
- Simmer Beef Chops: Return the browned beef chops to the pot with the gravy. Cover and cook on low heat for 1.5 to 2 hours, or until the meat is fall-apart tender. Remove the chops, shred the beef, and keep the gravy warm.
- Preheat Oven and Prepare Potatoes: Preheat your oven to 375°F (190°C). Peel and thinly slice the potatoes to ensure even cooking.
- Make Cheese Sauce: In a separate saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes to form a roux. Gradually add milk while whisking constantly until smooth. Simmer the sauce until thickened, then season with salt and pepper. Stir in half of the shredded cheddar cheese until melted and creamy.
- Coat Potatoes: Toss the thinly sliced potatoes gently with the creamy cheese sauce until each slice is evenly coated.
- Assemble the Casserole: Grease a 9×13 inch baking dish. Layer half of the coated potatoes evenly, then add the shredded beef on top, followed by a generous amount of the savory beef gravy. Top with the remaining coated potatoes and sprinkle the remaining cheddar cheese over the top.
- Bake Covered, Then Uncovered: Cover the casserole with foil and bake for 45 to 60 minutes. Remove the foil and continue baking for another 30 to 45 minutes until the cheese is golden brown and the potatoes are tender when pierced with a fork.
- Rest Before Serving: Allow the casserole to rest for 15 to 20 minutes after baking to set and enhance flavors before serving.
Notes
- Use a sharp knife or mandoline to slice potatoes thinly and evenly for uniform cooking.
- Make sure to brown the beef chops well to develop maximum flavor before simmering.
- The casserole can be assembled ahead and refrigerated before baking; adjust bake time accordingly.
- Leftovers refrigerate well and can be reheated in the oven or microwave.
- For a richer sauce, substitute whole milk with half-and-half or add a splash of heavy cream.
- Ensure the pot used for simmering beef chops can go on the stovetop and is deep enough for liquid and meat.
