Name: Smothered Beef Chop Scalloped Potato Casserole Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 bone-in beef shoulder chops (about 1 inch thick); 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and black pepper to taste; 2 pounds Yukon Gold potatoes, thinly sliced; 1 medium onion, thinly sliced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 cup beef broth; 1 ½ cups shredded cheddar cheese; 1 teaspoon dried thyme; ½ teaspoon paprika; Chopped parsley for garnish (optional)

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There’s something delightfully nostalgic and undeniably comforting about Smothered Beef Chop Scalloped Potato Casserole. Every forkful brings together deeply savory, juicy beef chops, tender golden potatoes, and a luscious cheddar cheese sauce. It’s one of those dishes that has the power to gather friends and family around the table, drawn in by the irresistible bubbling aroma. If you’re after a showstopping yet low-fuss main course that’s sure to become a new favorite, this casserole is calling your name!

Smothered Beef Chop Scalloped Potato Casserole Recipe - Recipe Image

Ingredients You’ll Need

You only need simple, staple ingredients to make Smothered Beef Chop Scalloped Potato Casserole truly shine. Each component enhances the casserole’s flavor, creates irresistible layers, and adds that welcoming homemade warmth.

Beef Shoulder Chops: Choose bone-in for maximum tenderness and deep, beefy flavor that holds up beautifully as it bakes.
Olive Oil: Helps you achieve a gorgeous sear and locks in the juiciness for those chops.
Garlic Powder: Adds subtle, aromatic depth without overpowering the other flavors.
Onion Powder: Provides a gentle base flavor and enhances the onions in the casserole.
Salt and Black Pepper: Essentials to season every layer and amplify the overall savoriness.
Yukon Gold Potatoes: With their buttery texture, these slice up perfectly and bake into creamy, tender perfection.
Onion: Sautéed until sweet and soft, it melts seamlessly into the cheese sauce.
Butter: Richness for the sauce and a touch of classic indulgence.
All-Purpose Flour: Thickens the cheese sauce to creamy, dreamy consistency.
Whole Milk: Makes the sauce silky and helps bind the casserole together.
Beef Broth: Infuses the cheese sauce with an extra layer of depth and umami.
Shredded Cheddar Cheese: Melts into gooey ribbons and delivers that crave-worthy cheesy finish.
Dried Thyme: A subtle herby note that works wonders with both beef and potatoes.
Paprika: Introduces gentle warmth and a little pop of color to the filling.
Chopped Parsley (optional): A sprinkling adds fresh color and a bright, herbal finishing touch.

How to Make Smothered Beef Chop Scalloped Potato Casserole

Step 1: Prepare and Sear the Beef Chops

Begin by patting your beef shoulder chops dry and seasoning them generously with garlic powder, onion powder, salt, and black pepper. Warm the olive oil in a large skillet over medium-high heat. Sear each chop for about 3–4 minutes per side until they’re gorgeously golden and developing a crave-worthy crust. Transfer the chops to a plate and set aside—they’ll finish cooking in the oven, soaking up all the potato and cheese goodness.

Step 2: Create a Velvety Cheese Sauce

Using the same skillet (don’t wipe it out—those browned bits are pure flavor), melt the butter and toss in the sliced onions. Let them cook for a few minutes until soft and just starting to caramelize. Sprinkle the flour over and stir until the onions are coated, letting it cook for a minute to get rid of any raw taste. Gradually whisk in the milk and then the beef broth, stirring constantly so the sauce thickens without clumping. Once silky, add in dried thyme, paprika, and the cheddar cheese—stir for a minute until everything melts together in tempting, gooey harmony.

Step 3: Layer the Potatoes and Sauce

Lightly grease a 9×13-inch baking dish to prevent sticking. Layer half of your thinly sliced Yukon Gold potatoes across the base. Spoon on half the cheese sauce, spreading it evenly so every bite gets its fair share. Repeat with the remaining potatoes and finish with the rest of that luscious sauce. These layers bake together beautifully, ensuring the potatoes are soft and flavorful all the way through.

Step 4: Nestle in the Beef Chops

Carefully arrange the seared beef chops on top of the potato and sauce layers, gently pressing them down so they settle slightly into the casserole. Cover the dish tightly with foil to keep all that precious moisture in. Bake at 375°F for 45 minutes—the chops will infuse their flavor through the casserole and finish cooking to juicy perfection.

Step 5: Uncover and Finish Baking

Remove the foil and return the dish to the oven for another 25–30 minutes. This is when everything comes together: the potatoes get irresistibly tender, the cheese bubbles up and turns golden, and the edges become slightly crisp. Let the casserole rest for at least 10 minutes before serving. It’ll slice more neatly, and those layers will stay picture-perfect.

How to Serve Smothered Beef Chop Scalloped Potato Casserole

Garnishes

A sprinkle of chopped fresh parsley right before serving adds inviting color and a pop of herbal freshness. If you like, a dusting of extra sharp cheddar or a few snips of fresh chives bring brightness to each plate. These little flourishes make your Smothered Beef Chop Scalloped Potato Casserole look as fabulous as it tastes.

Side Dishes

Since the casserole is decadent and hearty, simple sides shine best. Try a crisp green salad tossed with a tangy vinaigrette, or steamed green beans with a squeeze of lemon. A slice of buttered sourdough or a fluffy dinner roll is perfect for soaking up every last drop of that cheesy sauce.

Creative Ways to Present

For a casual gathering, serve the casserole straight from the baking dish at the table for that warm, family-style feel. For a dinner party, plate each serving with a beef chop sitting atop a bed of scalloped potatoes—add a swirl of sauce and a sprig of parsley for extra flair. You can even use mini casserole dishes for individual portions, which look adorable and make hosting a breeze.

Make Ahead and Storage

Storing Leftovers

Allow your Smothered Beef Chop Scalloped Potato Casserole to cool to room temperature, then transfer leftovers into an airtight container. Store in the refrigerator for up to 3 days. The flavors actually mingle and deepen overnight, so it’s a terrific lunch or quick dinner the next day!

Freezing

This casserole is a freezer hero. Slice it into portions and wrap each one well in plastic wrap and foil or use a freezer-safe container. You can freeze it for up to 2 months—just let it thaw overnight in the refrigerator before reheating for best texture.

Reheating

To reheat, place a slice (or however much you need) in a baking dish, cover loosely with foil, and bake at 350°F until hot and bubbling, about 20 minutes. For a quick fix, you can microwave it too—just cover and use medium power to keep everything moist and melty.

FAQs

Can I substitute another type Main Course

Absolutely! Pork chops are a great alternative and will taste wonderful with the cheesy potatoes. You could even try boneless chicken thighs, though keep in mind the baking time may vary slightly—just be sure the meat cooks through and stays juicy.

What’s the best way to slice the potatoes evenly?

A mandoline is the secret weapon here—it’s quick and gives you consistently thin slices so your Smothered Beef Chop Scalloped Potato Casserole bakes evenly. If you don’t have a mandoline, just use a sharp knife and try to keep the slices uniform.

Can this casserole be made gluten-free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free blend, and double-check that your broth and other ingredients are certified gluten-free. The result will be just as creamy and satisfying.

Can I assemble this casserole ahead of time?

Definitely. You can layer everything together, cover tightly, and refrigerate for up to 24 hours before baking. When you’re ready to cook, just add a few extra minutes to the covered baking time and proceed as directed.

Why do I need to let the casserole rest before serving?

Letting the Smothered Beef Chop Scalloped Potato Casserole rest allows the sauce to thicken and settle, making it easier to slice and serve neatly. This little pause really enhances the texture, so don’t skip it!

Final Thoughts

If you’re longing for a meal that wraps you in warmth and makes everyone at the table feel cared for, Smothered Beef Chop Scalloped Potato Casserole is your answer. Gather your ingredients, invite your favorite people over, and discover why this comfort-food classic is worth coming home to again and again!

Smothered Beef Chop Scalloped Potato Casserole Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this hearty and comforting Smothered Beef Chop Scalloped Potato Casserole, a delicious twist on a classic dish. Tender beef chops nestled in layers of creamy, cheesy potatoes, baked to perfection. A satisfying meal that’s sure to please your family and friends.

Ingredients

Scale

Beef Chops:

4 bone-in beef shoulder chops (about 1 inch thick)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste

Potato Layers:

2 pounds Yukon Gold potatoes, thinly sliced
1 medium onion, thinly sliced

Cheese Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup beef broth
1 ½ cups shredded cheddar cheese
1 teaspoon dried thyme
½ teaspoon paprika

Garnish:

Chopped parsley for garnish (optional)

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Instructions

Preheat: Preheat the oven to 375°F.
Season Beef Chops: Season beef chops with garlic powder, onion powder, salt, and pepper.
Sear Chops: Sear the chops in a skillet until browned. Remove and set aside.
Make Cheese Sauce: In the same skillet, make a cheese sauce with butter, onions, flour, milk, beef broth, cheese, thyme, and paprika.
Layer Potatoes: In a baking dish, layer sliced potatoes and cheese sauce, then place seared beef chops on top.
Bake: Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 25–30 minutes until golden.
Rest and Serve: Let it rest for 10 minutes before serving. Garnish with parsley if desired.