Description
A hearty casserole featuring smoked beef, thinly sliced potatoes, and a creamy cheddar sauce, perfect for family dinners.
Ingredients
Scale
- 5 lbs smoked brisket or smoked chuck roast
- shredded
- 4 large Russet potatoes
- thinly sliced (about 1/8‑inch)
- 1 medium onion
- diced
- 2 cloves garlic
- minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup heavy cream
- ½ cup low‑sodium chicken broth
- 1 cup shredded sharp cheddar cheese
- plus extra for topping
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley
- chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9‑by‑13‑inch baking dish.,In a large skillet, melt butter with olive oil over medium heat; sauté the diced onion and minced garlic until translucent, about 3‑4 minutes.,Add the shredded smoked beef to the skillet, stirring to combine and warm through for 2‑3 minutes; set aside.,In a saucepan, combine heavy cream, chicken broth, shredded cheddar, smoked paprika, salt, and pepper; heat gently, stirring until the cheese melts and the sauce thickens slightly.,Begin layering the casserole: spread a thin layer of sauce on the bottom of the dish, add a single layer of sliced potatoes, then spread half of the beef‑onion mixture, drizzle with sauce, and repeat the layers, ending with a final layer of potatoes and the remaining sauce.,Top the casserole with extra shredded cheddar cheese; cover with foil and bake for 35 minutes.,Remove the foil and continue baking for an additional 10‑15 minutes, or until the potatoes are fork‑tender and the cheese on top is golden brown.,Allow the casserole to rest for 10 minutes before serving; garnish with chopped fresh parsley.
Notes
- Nutrition is approximate.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6 servings
Keywords: Smoked Beef Potato Casserole