Saturday, July 19, 2014
1 lb of ground beef
1/2 small onion
3 cloves of garlic
1 TSB of parsley
2 TBS butter
Few dashes of Worcestershire sauce
1/2 stick of butter
1/4 cup of flour
2 cups of shredded cheddar cheese
2 tsp of Dijon mustard
Few dashes of hot sauce
2 cups of milk
5 red potatoes, peeled and sliced
15 Ritz crackers
Start by boiling the potatoes until just done, don't over cook. Layer in the bottom of a 13 x9 in pan. sprinkle with salt and pepper
In a pan add onion (I chopped it really fine) and pressed garlic to a pan with a little butter, add ground beef and cook until no longer pink. Add Worcestershire sauce.
In the pot you used for the potatoes, obviously empty now, melt half a stick of butter. Once melted add flour and stir for a few minutes until browned slightly, just enough to get rid of the flour taste.
Add hot sauce and stir. Gradually add milk and whisk. Allow to come almost to a boil and start to thicken. Add cheese and Dijon mustard and stir to melt cheese.
Add ground beef mixture to the cheese mixture and pour on top of potatoes.
Crush Ritz crackers and add to the top. Bake for about 20 minutes until top is bubbly. Longer if you mixture has been in the fridge. (I made this the night before and added the crackers the next day before baking, took about 35 mins)
I served it with grilled butter bread and a pickle.
This was better. Next time I will add half a block of cream cheese to the cheese mixture and I will use hash browns instead of the sliced potatoes. I may even double the cheese/beef mixture.