For beef and potato casserole, organize 3 pounds of peeled and sliced red potatoes, 1 pound of lean ground beef, half an onion, 2 cups of milk and 1/4 cup of all-purpose flour. Also gather 2 cups of grated cheese, 1/2 cup of breadcrumbs, 4 tablespoons of butter, seasonings and vegetable oil. Cook each of the ingredients before combining in a casserole dish and baking for approximately 25 minutes at 350 degrees Fahrenheit.
To prepare the ingredients, cover the uncooked potatoes in a large pan with 1 inch of salted water, and cook until tender. In a large skillet, brown the beef with the chopped onion. Drain the potatoes in the sink before transferring them to the casserole dish, and separately drain the meat of excess fat, reserving it on the side. In a small saucepan, melt the butter, and whisk in the flour. Continue cooking the mixture over medium heat to form a roux, stirring constantly.
Once the roux is bubbling and blond in color, whisk in the milk. When this thickens, add the beef, onions and cheese, and season with salt and pepper. Next, add the now well-integrated beef mixture into the casserole dish, placing it on top of the potatoes. Bake the casserole for an initial 20 minutes, sprinkle the breadcrumbs on top, and return the dish to the oven for an additional five minutes, or until browned.
Because all the primary ingredients of this dish are cooked before baking, subsequent baking time may be abbreviated, depending on the oven. Keep the oven's interior light on, and check for bubbling along the sides of the dish. You may ultimately want to remove the dish earlier.