Assemble the casserole:
Preheat oven to 180°C (350°F). Grease a baking dish. Layer half the potatoes on the bottom. Spread the cooked meat over the potatoes. Pour half the béchamel sauce over the meat. Add the remaining potato slices and top with the rest of the sauce. Sprinkle cheese on top.
Bake:
Cover with foil and bake for 40 minutes. Remove foil and bake for another 15–20 minutes until the top is golden and bubbly.
Serving and Storage Tips:
Let the casserole rest for 10 minutes before slicing.
Serve with a side salad or steamed vegetables.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or microwave until thoroughly warmed.
Variations:
Vegetarian: Swap meat for lentils or chopped mushrooms.
Spicy kick: Add chili flakes or diced jalapeños to the meat.
Cheesy twist: Use a blend of cheeses like Gruyère, Parmesan, or pepper jack.
Creamier: Add a dollop of sour cream or cream cheese to the béchamel.
FAQ:
Can I use ground turkey or chicken?
Yes! Ground turkey or chicken works well as a lighter option.
Can I make it ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours in advance. Bake when ready.
Can I freeze it?
Yes, the baked casserole freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Do I need to precook the potatoes?
No need—thin slicing ensures they cook thoroughly in the oven.
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