Ground Pork and Potato Casserole
Layers of seasoned ground pork, tender sliced potatoes, and a creamy cheese sauce are baked together until golden and bubbly.
Ingredients
- 1 lb ground pork 450 g
- 2 lbs russet potatoes thinly sliced to 1/8-inch, 900 g
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 tbsp unsalted butter 28 g
- 2 tbsp all-purpose flour 18 g
- 1 cup whole milk 240 ml
- 1 cup chicken broth 240 ml
- 1 ½ cups shredded sharp cheddar cheese divided, 170 g
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt plus more to taste
- ¼ tsp black pepper plus more to taste
- ½ cup panko breadcrumbs (optional) 30 g
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- In a large skillet over medium-high heat, cook the ground pork until browned, about 8-10 minutes, breaking it apart with a spoon. Drain excess fat. Stir in the thyme, paprika, salt, and pepper. Remove pork from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the onions and stir constantly for 1 minute. Gradually whisk in the milk and chicken broth. Bring to a simmer, whisking often until the sauce thickens, about 3-5 minutes. Remove from heat.
- Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Top with half of the cooked pork, then pour half of the sauce over it. Sprinkle with ¾ cup of cheddar cheese.
- Repeat the layers with the remaining potatoes, pork, and sauce. Top with the remaining ¾ cup of cheese. If using, sprinkle the panko breadcrumbs evenly over the top.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the potatoes are fork-tender and the top is golden. The casserole is done when an instant-read thermometer inserted into the center registers 160°F (71°C).
- Let the casserole rest for 5 to 10 minutes before you slice and serve it.
Notes
Food Safety: For safety, always cook ground meat dishes to a minimum internal temperature of 160°F (71°C).
Slicing Potatoes: Slicing the potatoes thinly and uniformly is important for even cooking. A mandoline slicer makes this task quick and easy.
Make Ahead: You can assemble the casserole without the breadcrumbs up to one day in advance. Cover and refrigerate. You may need to add 10-15 minutes to the covered baking time.
Sauce Check: The sauce should be thick enough to coat the back of a spoon before you pour it over the layers.