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Salisbury Steak and Scalloped Potatoes

Course Main Course
Cuisine American
Cook Time 1 hour
Total Time 1 hour
Servings 4 serving

Ingredients

  • 9 yukon gold potato medium sized , sliced into 1/4u2033 slices
  • 1 tbsp butter / margrarine
  • 1 tbsp flour
  • 1 1/2 cups heavy cream (35%)
  • 1 1/2 cups milk 2 %
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp pepper
  • 1 tbsp thyme
  • 1 1/2 tbsps chopped garlic
  • 1 1/2 cups cheddar cheese , shredded
  • 1 lb ground beef lean
  • 2 tbsps butter
  • 1 onion , diced
  • 2 cups mushroom sliced
  • 1 tsp thyme
  • 2 tbsps flour
  • 1 cup beef stock
  • 2 tbsps water

Instructions

  • Preheat oven to 375F
  • melt butter in a sauce pan over medium heat, stir in flour til fully combined. Gradually whisk in cream then milk, bring to a simmer.
  • Add nutmeg, salt, pepper, thyme and garlic. Reduce heat and simmer for 5 minutes
  • In a 9xd713 baking dish lay out half the potatoes. Cover with half the cheese and pour in half the sauce. Repeat with other half of ingredients.
  • Bake in the oven for 1 hour
  • In a mixing bowl mix together meat, salt, pepper and water. Form into 4 patties about 1/2u2033 thick. Cover and refrigerate for at least an hour
  • Heat oil in a large skillet, brown patties on both sides then remove from pan and set aside.
  • Add butter, onions and garlic, season with salt. Saute til onions soften. roughly 3 minutes
  • Add mushrooms and thyme and saute, stirring frequently for another 5 minutes.
  • add flour in a thin layer over everything, then stir to combine thoroughly. Cook another 1 minute
  • stir in beef stock a bit at a time, stopping to combine with flour to avoid lumps.
  • Bring liquid to a simmer and simmer for 5 minutes
  • Return patties to the pan, cover and cook another 3 minutes.