Amish Hamburger Steak Bake
A hearty and traditional casserole dish that layers savory beef patties with tender potatoes and a creamy gravy, crowned with melted cheddar.
Ingredients
- 4 –5 medium Russet potatoes thinly sliced (approximately 1/8 inch)
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 2 cups milk divided
- 1 medium onion thinly sliced
- 1 1/2 pounds ground beef
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a mixing bowl, blend ground beef with garlic powder, onion powder, and a generous pinch of salt and pepper. Shape into six uniform patties.
- In a skillet set over medium-high heat, sear the patties on both sides until browned. Transfer to a plate and reserve.
- Using the same skillet, whisk 1 cup of milk with the flour over medium heat until smooth. Gradually stir in the remaining milk while whisking continuously. Cook for 3 to 5 minutes or until the mixture thickens. Add salt and pepper to taste.
- Arrange half the sliced potatoes and onions across the bottom of the prepared baking dish. Lay the seared beef patties over this layer, then cover with the remaining potatoes and onions. Evenly pour the prepared gravy across the entire surface.
- Cover the dish tightly with foil and bake for 1 hour. Uncover, sprinkle with shredded cheddar cheese, and continue baking for an additional 15 minutes until the top is golden and bubbling.
- Allow the casserole to rest for 5 to 10 minutes before serving.
Notes
A mandoline ensures consistent potato slices. Ground turkey or chicken may be used as an alternative to beef. Enhance the nutritional value by including vegetables such as peas or carrots. Resting the bake before cutting promotes cleaner servings.