Authentic Ovenschotel Aardappel Anders: Creamy Dutch Potato Casserole with Savory Ground Beef
Prepare to fall in love with the ultimate comfort food: **Ovenschotel Aardappel Anders**, a truly delightful Dutch cream potato casserole with ground meat. This homemade version elevates the classic to new heights, delivering a symphony of creamy textures, perfectly seasoned flavors, and a golden-brown, crispy cheese au gratin topping. Each spoonful offers a harmonious blend of tender vegetables, savory ground beef, and soft, comforting potatoes. The luscious potato base is infused with the irresistible aroma and taste of smoky bacon and delicate shallots, creating a depth of flavor that’s simply unmatched. Designed for convenience without compromising on taste, this easy recipe can be prepared and ready for the oven in just 15 minutes, making it an ideal, stress-free meal for any busy weekday evening. Get ready for a delicious bite that will quickly become a family favorite!
The Heartwarming History of Dutch Ovenschotel Aardappel Anders
For many, the name “Aardappel Anders” instantly conjures up memories of a classic Dutch dinner staple from childhood. You might recall those familiar jars of creamy potato sauce, which, in my experience, were a frequent and much-loved addition to dinner tables across the Netherlands. There was no exception in our household; the potatoes, cooked tender in that rich, creamy sauce, would develop delightful crunchy spots on top – always the best part! While the jarred version holds a nostalgic place in our culinary history, today, I’m thrilled to share a traditional, from-scratch potato casserole recipe that captures the essence of that beloved dish, but with a fresh, homemade twist.
This homemade Dutch creamy potato casserole, affectionately known as Ovenschotel Aardappel Anders, is not only incredibly easy to prepare but also perfectly suited for a satisfying weeknight meal. It features layers of crispy, flavorful leeks, tender and creamy potatoes, savory bacon bits, and perfectly browned ground meat. The combination creates a robust flavor profile and a comforting texture that will undoubtedly have you adding this recipe to your regular rotation. Forget the packets and jars; making this dish from scratch is a simple pleasure that yields superior results every time.
This delightful recipe is lovingly adapted from the wonderful Dutch blog Elisabethsmagazine, bringing a touch of authentic Dutch cuisine right to your kitchen.
Essential Ingredients for Your Homemade Dutch Creamy Potato Casserole
To craft this authentic and comforting Dutch Aardappel Anders, you’ll need a selection of fresh, high-quality ingredients. While the exact quantities can be found in the comprehensive recipe card at the bottom of this blog post, let’s delve into some of the key components and tips for selecting them:
Selecting the Perfect Minced Meat
While this recipe traditionally calls for **ground beef**, its versatility means you have options. Many home cooks enjoy using a mixture of half ground pork and half ground beef for a richer flavor and slightly different texture. Ground chicken or turkey can also be excellent, lighter alternatives if you’re looking to reduce fat content without sacrificing the hearty essence of the dish. Regardless of your choice, ensure the meat is browned thoroughly to develop its full savory potential before combining it with the other ingredients.
A Tip for Flawlessly Sliced Potatoes
For ultimate convenience and to save precious time, I often rely on **pre-cooked potato slices**. These are a fantastic shortcut, especially for casseroles, as they eliminate the most time-consuming step of preparation. However, if you prefer to prepare your potatoes from scratch, here’s a simple method to achieve perfect slices:
- Peel your preferred potatoes (waxy varieties like Yukon Gold or red potatoes work wonderfully for holding their shape).
- Wash them thoroughly and then slice them evenly into thin, coin-like rounds, about ⅛ to ¼ inch thick. Consistency in thickness ensures even cooking.
- Place the slices in a pot of boiling, salted water and cook for approximately 10 minutes, or until they are just tender but still firm enough to handle without breaking. They should not be fully cooked through, as they will finish cooking in the oven.
- Carefully drain the potatoes and let them steam dry for a few minutes. This step helps remove excess moisture, preventing your casserole from becoming watery.
- Allow them to cool to room temperature before layering them into your casserole dish. This prevents the hot potatoes from cooking the other ingredients prematurely.
Choosing the Right Cheese for a Golden Gratin
The crowning glory of this casserole is its bubbly, golden cheese topping. For this, you’ll want a cheese that melts beautifully and forms a delicious crust. **Gouda or Cheddar** are both excellent choices, offering a mild yet rich flavor that complements the casserole without overpowering it. The beauty of this dish lies in its already abundant flavors, so you don’t necessarily need an assertively flavored cheese. A good melting cheese that provides a pleasant texture and a lovely golden hue is precisely what you’re aiming for.
Beyond these core ingredients, a touch of salt, freshly ground black pepper, and perhaps a pinch of nutmeg can enhance the overall flavor profile. Don’t shy away from tasting as you go and adjusting seasonings to your preference!
Crafting Your Homemade Dutch Aardappel Anders Casserole: A Step-by-Step Guide
Creating this delicious Ovenschotel Aardappel Anders is a straightforward process, broken down into manageable steps for even novice cooks. For a precise list of ingredients and detailed, printable instructions, please refer to the recipe card conveniently located at the bottom of this page. Here’s a more elaborate walkthrough to guide you through each stage of preparation:
Preparing the Creamy Bacon-Shallot Sauce
Start by heating a large skillet over medium heat. Add the bacon bits and fry them for about a minute until they begin to release their fat and crisp up slightly. Then, add the finely sliced shallot to the pan with the bacon. Continue to sauté, stirring occasionally, until the shallot turns translucent and tender, usually about 2-3 minutes. This step builds a flavorful foundation for your sauce. Next, add the squeezed or finely minced garlic and stir-fry for just 30 seconds until fragrant, being careful not to burn it. Sprinkle the all-purpose flour evenly over the bacon-shallot mixture. Stir constantly for about 2 minutes, allowing the flour to cook out and create a roux, which will thicken your sauce. Gradually pour in the milk, whisking continuously to prevent lumps and ensure a smooth, creamy consistency. Finally, slowly add the cold vegetable (or beef) stock while continuing to stir. Bring the mixture to a gentle simmer, then remove it from the heat and set aside.
Sautéing the Ground Beef and Leeks
In a separate large skillet, heat the sunflower oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned and no pink remains. Drain any excess fat. Once the beef is cooked, add the thinly sliced leeks to the skillet with the browned meat. Sauté for another 2-3 minutes, just until the leeks begin to soften but still retain a slight crispness. Turn off the heat and set this mixture aside.
Assembling and Baking Your Casserole
Lightly grease your chosen casserole dish. Spread the ground beef and leek mixture evenly across the bottom of the dish, forming a flavorful base. Arrange the pre-boiled (or freshly prepared) potato slices neatly over the meat and leek layer. Now, generously pour the creamy bacon-shallot sauce over the potatoes, ensuring it’s evenly distributed to coat every slice. Finally, sprinkle the grated cheese generously over the top of the casserole. This cheese layer will melt into a golden, bubbling crust. Bake the casserole in a preheated oven at 390°F (200°C) for approximately 25 minutes, or until the cheese is beautifully golden brown and bubbly, and the casserole is heated through.
Expert Tips for the Perfect Casserole
- The Secret to a Flavorful Roux: When adding the flour, make sure to fry it with the bacon-onion mixture for at least 2 minutes. This crucial step cooks out the raw flour taste, ensuring your sauce is smooth, rich, and delicious, rather than pasty.
- Optimal Oven Temperature: Preheating your oven correctly is key to a perfectly baked casserole. For a conventional oven, set the temperature to 390 °F (200 °C). If you’re using a convection oven with a heat fan, a slightly lower temperature of 355 °F (180 °C) is recommended for even cooking and a beautifully browned top.
- Boosting Your Veggie Intake: Want to make this casserole even heartier and more nutritious? Feel free to incorporate additional vegetables! You can easily add about half a pound of finely sliced white cabbage to the ground beef and leek mixture, sautéing it briefly until tender-crisp. Alternatively, a cup of halved cherry tomatoes can be mixed in with the ground beef-leek layer for a burst of freshness and color. Other great additions include frozen peas, corn, or thinly sliced bell peppers.
- Spice It Up: A pinch of smoked paprika or a dash of cayenne pepper can add an extra layer of warmth and flavor if you enjoy a little kick. Don’t forget to season generously with salt and pepper throughout the cooking process.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
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📖 Recipe
VIDEO
RECIPE CARD
Andréa
Pin Recipe
Ingredients
Sauce
- 6 oz. bacon bits
- 1 shallot, finely sliced
- 1 clove garlic, squeezed or sliced finely
- 2 tablespoons all-purpose flour
- ½ cup milk
- 1½ cup vegetable stock, cold (or beef stock)
Potato casserole with ground beef
- 2 tablespoons sunflower oil
- 1 pound ground beef, or half ground pork / half ground beef
- 1 pound leeks, sliced in thin strips
- 1 ½ pound potatoes, preboiled, in thin slices
- 6 oz. grated cheese, like Gouda
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Sauce
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Heat a skillet over medium heat and fry the bacon bits for two minutes until slightly crispy and fat is rendered.6 oz. bacon bits
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Add the finely chopped shallot to the skillet and sauté for about three minutes, stirring occasionally, until it becomes translucent and tender.1 shallot
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Stir in the crushed garlic clove and cook for an additional 30 seconds until fragrant, being careful not to let it brown or burn.1 clove garlic
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Sprinkle the all-purpose flour over the bacon-shallot mixture and stir well to combine. Cook for two minutes, stirring constantly, to cook out the raw flour taste and form a roux.2 tablespoons all-purpose flour
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Carefully and gradually pour in the milk while continuously whisking to ensure a smooth, lump-free sauce base.½ cup milk
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Slowly add the cold vegetable (or beef) stock to the mixture, stirring consistently until the sauce thickens and becomes creamy.1½ cup vegetable stock
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Remove the skillet from the heat and set the finished sauce aside for later assembly.
Potato casserole with ground beef
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Preheat your oven to 390 °F (200 °C) for a conventional oven, or 355°F (180°C) for a convection oven.
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In a separate pan, heat the sunflower oil over medium-high heat. Add the ground beef and cook, stirring and breaking it apart, until it is fully browned and cooked through. Drain any excess fat.1 pound ground beef, 2 tablespoons sunflower oil
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Add the sliced leeks to the browned meat and stir-fry for approximately 5 minutes, or until the leeks are slightly tender.1 pound leeks
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Remove the pan from the heat.
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Lightly grease a casserole dish (approximately 9×13 inches) and spread the leek-beef mixture evenly across the bottom.
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Arrange the pre-boiled potato slices in an even layer over the leek-beef mixture.1 ½ pound potatoes
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Pour the creamy bacon-shallot sauce evenly over the potato slices, ensuring all areas are covered.
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Generously sprinkle the grated cheese over the top of the casserole.6 oz. grated cheese
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Bake in the preheated oven for 25 minutes, or until the cheese topping is golden brown and bubbly, and the casserole is heated through and simmering.
Notes
2. Vegetable Swaps: Leeks provide a mild onion flavor and tender texture, but they are adaptable. You can use finely chopped white cabbage, julienned carrots, or even green peas instead of or in addition to leeks. If using cabbage or carrots, sauté them with the ground meat to soften.
3. Bacon Alternatives: If you prefer to omit bacon, you can still achieve a deep savory flavor. Consider adding sun-dried tomatoes (no need to fry) or finely chopped mushrooms, sautéed until golden brown, to the sauce mixture for an umami boost. A touch of smoked paprika can also replicate the smoky essence of bacon.
4. Dairy Choices: For the creamy sauce, milk is typically used. However, you can substitute it with cream for an even richer sauce, or opt for a plant-based milk (like unsweetened soy milk or oat milk) for a dairy-free version, ensuring it’s a variety that can handle heat without curdling.
5. Serving Suggestions: This casserole is a complete meal on its own, but it pairs wonderfully with a fresh, crisp green salad or some steamed green beans to add extra freshness and balance.
6. Storage & Reheating:
- Refrigerator:
- You can assemble this entire baking dish up to two days in advance. Cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator until you’re ready to bake. Add a few extra minutes to the baking time if baking from cold.
- If you have any leftovers, store them covered in an airtight container in the fridge for up to two days.
- Freezer: This recipe freezes well! Once completely cooled, cover the casserole dish tightly with plastic wrap and then aluminum foil. You can keep it frozen for up to a month. Be aware that the texture of the potatoes might change slightly upon freezing and thawing. To reheat from frozen, first defrost the casserole overnight in the refrigerator.
- Reheat: To reheat leftovers or a defrosted casserole, cover it with aluminum foil to prevent drying out and bake in the oven for about 30 minutes at 320 °F (160 °C), or until thoroughly heated through. You can remove the foil for the last 5-10 minutes if you prefer a crispier topping.
Nutrition
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