Get ready to wrap yourself in pure comfort with Smothered Beef Chop Scalloped Potato Casserole! This is that one-pan wonder that brings together juicy beef chops, layers of tender potatoes, and a creamy, cheesy sauce all bubbling together in the oven. Every forkful is a warm, satisfying slice of home — perfect for hungry families, cozy Sundays, or those nights when you want your kitchen to smell like pure love. If you’ve been dreaming about the ultimate casserole, this seriously hearty dish might just become your new tradition.
Ingredients You’ll Need
You’ll be delighted at how simple, everyday ingredients build such deep flavor in this Smothered Beef Chop Scalloped Potato Casserole. Each component shines in its own way, coming together to create a truly comforting classic!
- Beef Shoulder Chops: Choose 4 bone-in, about 1-inch thick for rich flavor and beautiful presentation.
- Salt and Black Pepper: Essential for seasoning the beef fully — don’t skimp!
- Olive Oil: A bit is all you need to get those chops nicely seared for locking in flavor.
- Yellow Onion: Sliced onion melts into the sauce, adding sweetness and body.
- Garlic: Just a few cloves, minced, pack in big aromatic punch.
- Russet Potatoes: Four cups, thinly sliced so they turn soft and creamy in the bake — use a mandoline for best results.
- All-Purpose Flour: Helps thicken the sauce so it clings perfectly to the potatoes and beef.
- Whole Milk: Lends richness and creaminess to the sauce.
- Beef Broth: Provides savory depth that ties the whole dish together.
- Dried Thyme: Infuses the casserole with a comforting, slightly woodsy note.
- Paprika: Gives color and gentle warmth.
- Onion Powder: Boosts the base flavors, complementing the fresh onions.
- Garlic Powder: Adds another touch of savory-ness without overpowering.
- Shredded Cheddar Cheese: Melts into a gooey, golden-brown topping — irresistible!
- Chopped Fresh Parsley (optional): Sprinkled on at the end for a pop of color and freshness.
How to Make Smothered Beef Chop Scalloped Potato Casserole
Step 1: Prep and Sear the Beef Chops
Start by preheating your oven to 375°F (190°C). Pat the beef chops dry and season them liberally with salt and black pepper on both sides. Heat a large skillet with a splash of olive oil over medium-high, then sear the beef chops for about 3 minutes on each side. You’re just looking for a deep golden crust here, not to cook them through. Searing locks in their juices and gives a rich, savory base to your Smothered Beef Chop Scalloped Potato Casserole.
Step 2: Sauté Onions and Garlic
In the same skillet, add your sliced onions right into the flavorful bits left behind. Cook these down for about 5 minutes until they turn soft and a little caramelized, then toss in the minced garlic and stir for another minute. The fragrance at this stage is pure magic!
Step 3: Build the Creamy Sauce
Next, sprinkle the flour over the cooked onions and garlic, stirring until everything’s nicely coated. Slowly pour in the milk and beef broth, stirring constantly to avoid lumps. Add thyme, paprika, onion powder, and garlic powder. Bring this mixture to a gentle simmer, letting it bubble for 3 to 4 minutes while it thickens into a beautiful, fragrant sauce.
Step 4: Layer the Potatoes and Beef
Grease a 9×13-inch baking dish and start by spreading half of your thinly sliced potatoes on the bottom. Pour half the sauce across these potatoes. Arrange your seared beef chops over the top of the potatoes, then layer with the remaining potatoes and finish with the rest of your sauce. You’re making comfort in every layer — don’t rush this step!
Step 5: Bake and Finish with Cheese
Cover the dish tightly with foil and pop it into the hot oven for 1 hour. After an hour, carefully remove the foil and scatter shredded cheddar cheese over the top. Return the dish to the oven, uncovered, for another 20 to 25 minutes. The casserole will bubble, the potatoes will turn fork-tender, and the cheese will melt to golden, irresistible perfection. Let it rest 10 minutes out of the oven to set and make serving easier.
How to Serve Smothered Beef Chop Scalloped Potato Casserole
Garnishes
For a fresh touch, sprinkle chopped fresh parsley over your Smothered Beef Chop Scalloped Potato Casserole just before serving. The parsley isn’t just for looks — it brightens the flavors and gives a little herbal lift to all that rich, creamy goodness.
Side Dishes
Pair this hearty casserole with something light to balance things out: think a crisp green salad dressed in vinaigrette, simple steamed green beans, or roasted carrots. Those sides cut through the richness and round out the comfort-food feast beautifully.
Creative Ways to Present
If you want to impress, serve the casserole in individual ramekins for a more elegant (and charming!) touch at dinner parties. Or, try using a ring mold for neatly plated servings. You can even set up a potato bar with fun toppings like extra cheddar, chives, or crispy fried onions and let everyone dress up their own portion.
Make Ahead and Storage
Storing Leftovers
Leftover Smothered Beef Chop Scalloped Potato Casserole keeps beautifully in the fridge for up to 3 days. Place it in an airtight container to retain its flavor and prevent the potatoes from drying out. The casserole actually tastes even better the next day, as all those flavors mingle and meld!
Freezing
Yes, you can freeze this casserole! Let it cool completely, then wrap tightly with plastic wrap and foil, or place slices in freezer bags. It’ll stay good in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat your casserole in a 350°F oven, covered with foil so it doesn’t dry out, until warmed through — about 25 to 30 minutes. For single servings, the microwave works in a pinch, but an oven or toaster oven will better preserve that lovely potato texture and keep the cheese topping delightfully melty.
FAQs
Can I substitute pork chops for beef in this casserole?
Absolutely! Pork chops work just as well in Smothered Beef Chop Scalloped Potato Casserole. Just keep an eye on their thickness and adjust the cooking time as needed—pork may cook a bit faster than beef.
Do I have to peel the potatoes?
Peeling is optional, especially if you love extra texture and fiber. However, russet potato skins can be a bit thicker, so if you want that ultra-creamy layered look, peeling is best.
How do I get my potatoes uniformly sliced?
A mandoline slicer is your best friend here! It ensures perfectly thin, even slices so the potatoes all cook at the same rate. If you don’t have one, take your time with a sharp knife for the thinnest slices you can manage.
Can I make Smothered Beef Chop Scalloped Potato Casserole ahead of time?
Definitely! Assemble the casserole (minus the cheese topping), cover and refrigerate up to 24 hours ahead. Add the cheese and bake as directed when you’re ready, adding a few extra minutes to account for the cold start.
What’s the best way to check if the casserole is done?
Use a fork to test the center — the potatoes should be soft and easily pierced, and the cheese should be melted and bubbling. If in doubt, a few extra minutes in the oven won’t hurt!
Final Thoughts
There’s nothing quite as soul-satisfying as sharing a bubbling dish of Smothered Beef Chop Scalloped Potato Casserole with the people you love. Cozy, hearty, and deeply flavorful, this recipe is bound to join your regular rotation. Give it a try, make it your own, and write a delicious new chapter in your comfort food story!
Print
Smothered Beef Chop Scalloped Potato Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Smothered Beef Chop Scalloped Potato Casserole. Tender beef chops smothered in a savory sauce, layered with thinly sliced potatoes, and baked to perfection with a cheesy topping.
Ingredients
For the Beef Chops:
- 4 bone-in beef shoulder chops (about 1 inch thick)
- Salt and black pepper to taste
- 1 tablespoon olive oil
For the Sauce:
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
For Assembly:
- 4 cups thinly sliced russet potatoes, peeled
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Sear beef: Season beef chops with salt and pepper. Sear in a skillet. Remove and set aside.
- Cook onions and garlic: In the same skillet, cook onions until softened, then add garlic.
- Make sauce: Sprinkle in flour, pour in milk and broth, add seasonings. Simmer until thickened.
- Layer potatoes and chops: In a greased baking dish, layer potatoes, sauce, beef chops, remaining potatoes, and sauce.
- Bake: Cover with foil and bake for 1 hour. Uncover, add cheese, and bake until bubbly.
- Rest and serve: Let rest before serving. Garnish with parsley if desired.
Notes
- You can substitute pork chops for beef if preferred.
- Use a mandoline slicer for evenly thin potato slices.
- For extra richness, add a splash of heavy cream to the sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
