Here is another simple weeknight dinner. 15 minute prep and then into the oven for 90 minutes while you work on those pesky chores! There is just always so much more to do in the summer. Between gardening and yard work and there always seems like there is more cleaning that needs to be done. That pesky spring cleaning seems like it will never be done!
This year I have definitely learned the value of putting down new mulch every year. The weeds have just taken over my whole life, I simply can’t catch up. I am mostly just trying to keep them from over running my veggies at this point. How is everyone’s garden doing this year? I am finally having some success with basil this year. I mean big success. I think we’re going to have to make some basil pesto this year. I garnished this dish with mt first basil cuttings. And they were delicious! This whole dish was a wonderful comfort food. Let me know what you think!
- 5 Yukon Gold Potatoes, sliced (the thicker the slice the longer to cook)
- 1 Yellow Onion, diced
- 1 lb Ground Beef
- 4 Cloves of Garlic, minced
- 1 Tbsp Rosemary
- Salt and Pepper to taste
- 2 Cups Tillamook Thick Shredded Colby Jack Cheese
- Garnish with fresh basil and parsley
- 2 Tbsp Butter
- 2 Tbsp Flour
- 4 Chicken Buillon cubes
- 1 tsp Red pepper Flakes
- 1 Tbsp Garlic Powder
- 1 Tbsp Rosemary
- 1 1/2 Cup Water
- 1/2 Cup Milk
Preheat oven to 350 degrees.
In a medium skillet add 1 tbsp cooking oil and add the onion. Saute over medium heat until the onions are soft. Add the beef and rosemary. Cook until the beef is nicely browned. Drain the fat. Return to heat and add garlic, saute for just another 1-2 minutes. Salt and pepper to taste. Remove from heat.
To make the gravy in a medium saucepan melt the butter with the buillion cubes, rosemary and red pepper flakes. Whisk in the flour. Cook for 1-2 minutes until it starts to brown a little. Slowly add the water 1/2 cup at a time, whisking it together until all the lumps are gone. Add the milk and garlic powder. Bring to a simmer for 5-7 minutes whisking occasionally until it’s thick enough to coat the back of a spoon.
Spray a 9×9 cooking dish with cooking spray. Lay down half the potato slices in a single layer slightly overlapping them. Cover with half the beef, sauce and cheese. Repeat a second layer of potatoes, beef, sauce and cheese. Cover with tin foil.
Bake for an hour, test the potatoes with a fork. There should be minimal resistance. Bake longer if needed.
Top with your favorite garnish…I always for go for basil and parsley.