Scalloped Potatoes with Grass-Fed Ground Beef.

I love my husband.  He’s so easy going – and that’s wonderful, considering I’ve exposed him to all kinds of radical food challenges like fruit kvass, kombucha, lacto-fermented carrots, and kefir.

But he’s a trooper and he’ll happily eat whatever I fix for him -  be it a vegetarian butternut squash soup or quinoa pilaf.

Ah yes, honey, *gag*, this toasted buckwheat and dried fruit pilaf is delicious. 

Oh babe, you know just what I like *gag*! Kale and beet kvass in my fruit smoothie.

Nothing like a big 'ol plate of beans for dinner - thanks baby! *Gag, gag*

I kid.  He really is easy to please.

Except for beans.  Those are still not allowed on his plate.

That being said, my man loves meat and potatoes as much as the next cowboy and when I include them in the menu, he’s more than happy to oblige and eat. 

And even though this recipe isn’t super fancy or grand, it is meat and potatoes.  And it’s quick to put together.  And it is delicious.  And it does provide us with leftovers. 

All essentials for weeknight cooking.

Scalloped Potatoes with Grass-Fed Ground Beef

You will need:

-           1 ½ pound grass-fed ground beef, cooked and drained

-           4 large russet potatoes or 10-15 smaller potatoes

-           1 large onion

-          3 cloves garlic, minced

-          1 ½ cups cream

-          ½ cup homemade chicken or beef stock

-          1 tablespoon each dried rosemary, thyme, and oregano (or herbs of choice)

-          ¼ teaspoon freshly grated nutmeg

-          Salt & pepper, to taste

-           1 cup grated organic cheddar cheese, optional

Step One:  Using your food processor (or knife), slice the potatoes and onions into super thin slices.  I use the food processor with the slicing blade, just because it makes short work of this – but a good ‘ol knife would do the trick, too.  And as you can see, I was having a counterspace problem.

Step Two:  In a dutch oven (or baking dish of choice – with a lid!) pour the chicken stock. Then, using about one-third of the potatoes you’ve sliced, begin to layer the potatoes in the dish.  This doesn’t have to be exact – just build the casserole as follows:

-          Layer of potatoes

-          Layer of onions

-          Sprinkle of garlic

-          Layer of cooked, ground beef

-          Generous sprinkle of herbs, dusting of nutmeg, salt, and pepper

Repeat the layering method until you’ve used up all your veggies and meat, making sure to end on a layer of potatoes.

Step Three:  On the top layer of potatoes, sprinkle more herbs, nutmeg, salt and pepper.  Top off with grated cheese (optional).  This go round, I omitted the cheese.

Step Four:  Pour the cream over the completed casserole.  Oh, such creamy goodness.  And that’s it – your casserole is complete!  You can either freeze this till later, store in the fridge until you’re ready to bake it, or stick it in the oven right away.

Step Five:  Bake in a 375 degree oven for 45 minutes to an 1 hour, or until the potatoes are tender.  You can remove the lid from the baking dish and broil for a few minutes at the end to get a nice and crispy top, if desired.

This is another great versatile recipe – sliced carrots or parsnips would also be delicious in place of some of the potatoes and if you’ve got fresh herbs this time of year, they can really bring it to life!  Fresh rosemary and chives are my favorite to add in.

Regardless of what I choose to jazz this up with at the given moment, I love making it because I know my dearest Stuart appreciates meat.

Even if it’s ground beef.

Which is why I love him.

The end.