Dutch Potato Casserole (Aardappel Anders) with Ground Beef
Thin layers of potato and browned ground beef and leek, topped with a bacon-onion roux and a golden, crisp cheese crust, the from-scratch version of the jarred Dutch classic Aardappel anders. Rated 5 stars by 33 home cooks.
Ingredients
Sauce
- 6 oz. bacon bits
- 1 shallot finely sliced
- 1 clove garlic squeezed or sliced finely
- 2 tablespoons all-purpose 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 leeks 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
Instructions
Sauce
- 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 all-purpose 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 - 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 leeks
- 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.
NOTES
1. Beef: Instead of ground beef, you can also use half ground pork and half ground beef, ground chicken, or vegetarian ground beef.
2. Leek: You can also use finely chopped cabbage, green peas or carrots cut into julienne instead of leek.
3. Bacon: Would you rather go without bacon? Then add some sun-dried tomatoes or finely chopped mushrooms. You don't have to bake the first one. If you use mushrooms, fry them brown first.
4. Milk: Instead of milk, you can also use cream or soy milk.
5. Storage
- 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 the baking dish in the refrigerator.
- Reheat: Reheat, covered with aluminum foil in the oven, for 30 minutes at 320 °F (160 °C).
Nutrition
Calories: 941kcal | Carbohydrates: 54g | Protein: 42g | Fat: 62g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1021mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2573IU | Vitamin C: 48mg | Iron: 7mg
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