Ingredients
Equipment
Method
- Brown the ground beef in a large, deep skillet until no pink remains. Drain the fat and set the meat aside.
- In the same skillet, add vegetable oil and the peeled, cubed potatoes. Cook until golden and slightly crisp on the outside, about 5-7 minutes. Remove and set aside.
- Using the same pan with the browned bits, add the chopped onion and flour. Cook until the onions become translucent and begin to caramelize.
- Return the browned potatoes and beef to the pan. Pour in the milk and stir to combine everything well.
- Cover the pan and simmer on low to medium heat for about 40 minutes, stirring occasionally to prevent sticking as the sauce thickens.
- During the final 10 minutes of cooking, sprinkle the cheese over the top and cover again, allowing it to melt completely.
- Season with salt and pepper to taste before serving.
Nutrition
Notes
For the best results, use starchy potatoes like Russets that will break down slightly during cooking to help thicken the sauce. This dish reheats beautifully - store leftovers in an airtight container in the refrigerator for up to 3 days.
For a complete meal, serve with a crisp green salad or steamed vegetables to balance the richness of the dish. If you prefer a creamier version, substitute half-and-half for the milk.