The taste of the Ovenschotel Aardappel Anders (Dutch cream potato casserole) with ground meat is creamy, nicely seasoned, and with a crispy cheese au gratin. A delicious bite where the vegetables, ground beef, and potatoes alternate. The creamy potato is deliciously flavored with bacon and shallot. An easy recipe that can be in the oven in 15 minutes. Ideal for a weekday evening.
Dutch Ovenschotel Aardappel Anders
Do you remember those jars of Aardappel Anders that, in my experience, were often served for dinner in the past? No exception with us. The potatoes were cooked done in the creamy sauce and were given a delicious layer with crunchy spots (those were the best).
You are probably familiar with the dish from the jar, but today I am sharing this traditional potato recipe with you in the form of a delicious oven dish.
Dutch creamy potato casserole Aardappel Anders is easy to make and ideal for a weeknight. With crispy leeks, creamy potatoes, bacon, and loosely fried minced meat! You will definitely be making this more often.
The recipe is adapted from the Dutch blog Elisabethsmagazine.
What do you need for this Dutch Creamy Potato Casserole
To prepare Dutch Aardappel Anders you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
Which minced meat do you use?
This recipe uses ground beef, but half ground pork / half ground beef is also a good choice.
A tip for the potato slices
To keep things I use easy, pre-cooked potato slices (I often use them for potato casserole).
But if you want to prepare them yourself follow this method: Peel the potatoes and wash them. Cut into slices. Place the slices in a pan of boiling water and cook for 10 minutes. Drain the potatoes and let them steam dry for a while. Now you let them cool to room temperature and you can use them.
Great cheese for this casserole
Use Gouda or Cheddar, both are great melting cheeses. You don't need cheese that's got a distinctive flavor. The casserole got enough taste of itself.
How do you prepare the Dutch Aardappel Anders Casserole
A recipe with extensive steps, the right amount of ingredients and which you can also easily print can be found at the bottom of the blog.
Fry the bacon for a minute and add the finely sliced onion. Bake until translucent. Add the squeezed garlic and stir-fry for 30 seconds. Sprinkle some flour on top and give it a stir. Bake for 2 minutes. Pour milk into the skillet and stir so you'll get a roux. Add while stirring the stock with your onion bacon mixture. Put aside.
Add oil in a second skillet and brown the ground beef. Add the leek and fry for 2 minutes. Turn the heat off.
Grease a casserole dish and spread the ground beef - leek mixture in the casserole. Top with slices of potato. Pour the onion - bacon sauce over the casserole dish. Sprinkle grated cheese on top. Bake for 25 minutes in a preheated oven at 390 °F (200 °C).
- Bake flour - Make sure to bake the flour for 2 minutes, otherwise you will taste flour afterwards.
- Oven temperature - Heat the oven to 390 °C (200 °C) for a conventional oven and 355 °F (180 °C) for a convection oven with heat fan.
- More veggies - Want to prepare this casserole with more veggies? Add half a pound finely sliced white cabbage. Or mix a cup of halved cherry tomatoes with the ground beef - leek mixture.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- 1 frying pan
- 1 A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- 1 casserole pan 13 x 9 inch
- 6 oz. bacon bits
- 1 shallot finely sliced
- 1 clove garlic squeezed or sliced finely
- 2 tablespoons flour
- ½ cup milk
- 1½ cup vegetable stock cold (or beef stock)
Potato casserole with ground beef
- 2 tablespoons sunflower oil
- 1 pound ground beef or half ground pork / half ground beef
- 1 pound leek sliced in thin strips
- 1 ½ pound potatoes preboiled, in thin slices
- 6 oz. grated cheese like Gouda
Ingredients you need per step are listed below the step in Italic
- Heat a skillet and fry the bacon strips for two minutes.6 oz. bacon bits
- Add the chopped shallot and fry for three minutes until translucent.1 shallot
- Place the crushed garlic clove in the pan. Stir fry for 30 seconds.1 clove garlic
- Sprinkle the flour on top of the bacon-onion mixture and mix. Bake for two minutes.2 tablespoons flour
- Then carefully pour in the milk, while stirring.½ cup milk
- Add the stock while stirring.1½ cup vegetable stock
- Turn off the heat.
Potato casserole with ground beef
- Preheat the oven to 390 °F (200°C).
- Heat the oil in a pan and add the ground beef. Bake until brown.1 pound ground beef, 2 tablespoons sunflower oil
- Add the leeks to the meat and stir-fry for 5 minutes.1 pound leek
- Turn off the heat.
- Place the leek-beef mixture in the baking dish.
- Spread the potato slices on top.1 ½ pound potatoes
- Pour the bacon-onion sauce over the potatoes. Divide that well.
- Sprinkle with the grated cheese.6 oz. grated cheese
- Bake in the oven for 25 minutes until golden brown.
- Refrigerator - You can make the baking dish up to two days in advance. Keep it covered in the fridge until ready to bake.
If you have any leftovers, you can keep them covered in the fridge for up to two days.
- Freezer - You can also freeze this recipe. Cover the bowl and freeze it. You can then keep it for up to a month. Keep in mind that freezing changes the structure of the potatoes slightly.
- Defrost - Defrost the baking dish in the refrigerator and warm it, covered with aluminum foil, for 30 minutes at 320 °F (160°C).