Amish Farmhouse Feast
Great and well recieved comfort meal for dinners
Prep15m
Cook4h
Yield4
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Ingredients
- For the Beef Mixture:
- 2 pounds 85% lean ground beef
- 1 medium yellow onion, diced (about 1 cup)
- 3 large cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- .
- For the Potato Layers:
- 4 cups peeled and thinly sliced russet or Yukon Gold potatoes (2–3 large)
- 1 ½ cups shredded extra sharp yellow cheddar cheese
- .
- For Cooking:
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add ground beef, breaking it up with a spoon, and cook until browned and cooked through. Drain excess fat.
- Stir in cream of mushroom soup, milk, salt, pepper, and Worcestershire sauce. Simmer for 2–3 minutes, then remove from heat.
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
- Spread half of the beef mixture evenly over the potatoes.
- Sprinkle with half of the shredded cheddar cheese.
- Repeat layers with remaining potatoes, beef mixture, and cheese.
- Cover tightly with foil and bake for 1 hour, until potatoes are tender.
- Remove foil and bake an additional 15 minutes to brown the cheese on top.
- Let rest for 10 minutes before serving.
- Garnish with chopped fresh parsley.
