Monday, February 22, 2010

French Meat and Potato Casserole



Here is what you will need:
1 1/2 lbs. beef (any kind of roast)
5 medium sized peeled potatoes
1 medium onion
1 1/4 cup shredded mozzarella cheese
1/2 cup mayonnaise
1/4 cup shredded Parmesan cheese
cooking spray
Salt and Pepper to taste
1. Preheat the oven to 375F
2. Spray (or grease) the bottom and sides of a 9X13 casserole dish
3. Peel the potatoes
4. Either slice the potatoes in rings very thinly or use a mandolin to juvenile them. I have a German BORNER mandolin which I LOVE .... The size of the potato slices are like french fries.
5. Rinse the meat and pat dry with a paper towel. Cut into approximately 1inch squares about 1/2 inch tin thickness. As you cut them, lay them down into the greased casserole pan.

...... Now, while you prepare the meat, add the potatoes to a pot of water and bring to a boil. Let boil only for 5 minutes. This way, the potatoes will be almost cooked and it will decrease the baking time.
6. Sprinkle the meat with salt and pepper to taste.
7.Cut the onion into "half-rings" and layer on top of the seasoned meat, distributing evenly.

8. By now your potatoes should have partially cooked. Drain the water and dump the potato slices right on top of the meat.
9. Spread the potatoes evenly above the meat.
10. Now, sprinkle the cheese evenly over the potatoes.
11. Before spreading the mayonnaise onto the cheese I usually add about 2-3tbs of water into the mayonnaise. This will thin the consistency of the mayo and make it easier to spread. This way you also don't need to use as much mayo and the entire casserole won't be as "fatty".
12. First, I use a spoon and scoop put the mayo and place it over the cheese and then I evenly spread it.
13. Now spread the mayo on the cheese14. Now sprinkle the Parmesan cheese evenly over the mayo.
15. Bake at 370F for 35-40 minutes or until the cheese has melted and is gold.

1 comment :

  1. I never thought it would be good with beef, always made it with pork. Artem loved it, thanks.