Imagine coming home after a long day to a dish that fills your home with the aroma of tender beef and creamy, cheesy potatoes. That’s what this Smothered Beef and Scalloped Potato Casserole brings to your table.
There’s something magical about combining perfectly browned beef with layers of thinly sliced potatoes bathed in a rich, savory sauce. This recipe came into my life during a particularly busy season when I needed something comforting yet manageable for weeknight dinners. The beauty of this casserole is how it transforms simple ingredients into a restaurant-quality meal that tastes even better the next day. The beef stays incredibly tender while the potatoes absorb all those wonderful flavors from the onion-garlic sauce. Whether you’re feeding hungry teenagers or hosting Sunday dinner, this dish never fails to impress.
Table of Contents
Ingredients for Smothered Beef and Scalloped Potato Casserole
When building this casserole, quality ingredients make all the difference. I always choose well-marbled beef steaks because they stay juicier during the long baking time. For the potatoes, Yukon Golds are what I reach for since they hold their shape beautifully while still creating that creamy texture we’re after. If you love hearty potato dishes, you might also enjoy my Cheesy Ranch Potatoes and Smoked Sausage for another comfort food favorite.
- 4 beef cube steaks or thinly sliced sirloin steaks (about 1/2 to 3/4-inch thick)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 large onion (thinly sliced) – yellow onions work best for their natural sweetness
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk (whole milk creates the richest sauce)
- 1 cup beef broth – low-sodium broth gives you better control over seasoning
- 2 pounds potatoes (thinly sliced, about 1/8-inch thick) – Yukon Gold or Russet work best
- 1 cup shredded cheddar cheese (freshly grated melts smoother)
- 1 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Starting this recipe early enough to let the casserole rest after baking helps everything set beautifully and makes serving much easier. The total time from start to finish is about 1 hour and 50 minutes, so plan accordingly.
Step 1: Preheat your oven to 350°F and season both sides of the beef generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, then brown the beef for about 2-3 minutes per side until they develop a golden crust. The exact time depends on thickness, so look for that nice brown color rather than watching the clock. Remove them to a plate and set aside.
Step 2: Lower the heat to medium and add the sliced onions to the same skillet with all those flavorful browned bits. Cook for about 5 minutes, stirring occasionally, until the onions become soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn since burnt garlic turns bitter.
Step 3: Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes to create a roux. This step prevents lumps and creates a silky sauce. Gradually pour in the milk and beef broth while whisking continuously. Keep stirring until the sauce thickens enough to coat the back of a spoon, then remove from heat. The sauce will thicken more as it bakes, so don’t worry if it seems a bit thin.
Step 4: Layer half of the thinly sliced potatoes in a 9×13-inch casserole dish, slightly overlapping them for even coverage. Pour half of the onion sauce over the potatoes, making sure to distribute it evenly. Sprinkle half of the shredded cheese over the sauce layer.
Step 5: Repeat the layering process with the remaining potatoes, sauce, and cheese. Sprinkle the paprika evenly over the top for a beautiful color and subtle smoky flavor. Place the browned beef on top of the casserole, pressing them gently into the layers. If you enjoy hearty beef and potato dishes, my Garlic Butter Steak Bites and Potatoes uses a similar flavor profile.
Step 6: Cover the dish tightly with aluminum foil and bake for 1 hour. The foil traps steam, ensuring the potatoes cook through completely. Remove the foil and continue baking for 15-20 minutes until the beef is fork-tender and the top develops golden brown, slightly crispy edges.
Step 7: Let the casserole rest for 10 minutes before serving. This crucial step allows the sauce to thicken further and makes slicing much cleaner. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Perfect Sides for Your Beef Casserole
Since this casserole is rich and hearty, pairing it with lighter, fresher sides creates wonderful balance on your plate.
Crisp Garden Salad: A simple mixed greens salad with cherry tomatoes and a tangy vinaigrette cuts through the richness of the creamy casserole and adds refreshing crunch to every bite.
Steamed Green Beans: Lightly steamed green beans with a touch of butter and lemon zest provide a bright, vegetal contrast that complements the savory beef and potatoes beautifully. You could also try these alongside my Short Rib Ragu with Parmesan Mashed Potatoes for another beef dinner option.
Roasted Brussels Sprouts: Caramelized Brussels sprouts with a balsamic glaze add a slightly sweet and nutty element that pairs wonderfully with the smoky paprika in the casserole.
Honey Glazed Carrots: Sweet, tender carrots with a light honey glaze bring natural sweetness that balances the savory flavors while adding vibrant color to your dinner table.
Crusty Garlic Bread: While the casserole is filling on its own, a few slices of warm, buttery garlic bread are perfect for soaking up every last bit of that delicious sauce. For another satisfying beef dish, check out my Creamy Parmesan Garlic Beef Bowtie Pasta.
Making It Last: Storage Tips
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers something to look forward to.
When reheating, cover the casserole with foil and warm it in a 325°F oven for about 20 minutes to maintain moisture and prevent the edges from drying out. You can also reheat individual portions in the microwave for 2-3 minutes, though the oven method preserves texture better.
This casserole freezes well for up to 2 months. Let it cool completely, wrap tightly in plastic wrap and then foil, and freeze. Thaw overnight in the refrigerator before reheating. This makes it an excellent make-ahead option for busy weeks when you want comfort food without the work.
FAQs
Can I use ground beef instead?
Yes! Brown 1.5 pounds of ground beef with the onions and garlic, drain excess fat, then proceed with making the sauce. Layer the beef mixture between the potato layers instead of placing steaks on top.
What if I don’t have a mandoline for slicing potatoes?
A sharp knife works perfectly well. Just aim for consistent thickness (about 1/8 inch) so all the potatoes cook evenly throughout the casserole. Thicker slices need longer baking time.
Can I make this casserole dairy-free?
Yes, substitute the milk with unsweetened almond milk or oat milk, and use dairy-free cheese. The texture will be slightly different but still delicious. You may need to add an extra tablespoon of flour to help the sauce thicken properly.
Smothered Beef and Scalloped Potato Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Season both sides of the beef generously with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Brown the beef for 2-3 minutes per side until golden. Remove to a plate and set aside.
- Reduce heat to medium and add sliced onions to the same skillet. Cook for 5 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the onion mixture and stir constantly for 2 minutes to create a roux. Gradually add milk and beef broth while whisking continuously until the sauce thickens enough to coat the back of a spoon. Remove from heat.
- Layer half of the sliced potatoes in a 9×13-inch casserole dish, slightly overlapping them. Pour half of the onion sauce over the potatoes and sprinkle with half of the shredded cheese.
- Repeat layering with remaining potatoes, sauce, and cheese. Sprinkle paprika evenly over the top.
- Place browned beef on top of the casserole, pressing gently into the layers. Cover tightly with aluminum foil and bake for 1 hour.
- Remove foil and bake for an additional 15-20 minutes until beef is fork-tender and potatoes are tender with golden brown edges.
- Let the casserole rest for 10 minutes before serving. Garnish with freshly chopped parsley.
Notes
