Amish Hamburger Steak Bake

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Instructions

1. Prep the Oven and Pan:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.

2. Form and Sear the Patties:
In a medium bowl, combine the ground beef, garlic powder, onion powder, salt, and pepper. Mix gently without overworking the meat. Shape the mixture into 6 evenly-sized patties.
Heat a large skillet over medium-high heat. Brown the patties for about 2-3 minutes per side, just until a crust forms. They do not need to be cooked through. Set the patties aside on a plate.

3. Create the Simple Gravy:
Reduce the skillet heat to medium. In a small bowl or measuring cup, whisk 1 cup of the milk with the ¼ cup of flour until a smooth paste forms.
Pour the flour-milk mixture into the warm skillet, scraping up any browned bits from the bottom. While whisking constantly, slowly pour in the remaining 1 cup of milk.
Continue to cook, whisking frequently, until the gravy thickens enough to coat the back of a spoon, about 5-7 minutes. Season generously with salt and pepper. Remove from heat.

4. Assemble the Bake:
Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Top with half of the sliced onions.
Place the seared beef patties in a single layer over the onions.
Scatter the remaining potatoes and onions over the patties.
Carefully pour the warm gravy evenly over the entire casserole, allowing it to seep down through the layers.

5. Bake to Perfection:
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 1 hour.
After 1 hour, remove the foil. Sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the potatoes are tender.

6. Serve:
Let the casserole rest for about 10 minutes before serving. This allows the gravy to thicken slightly and makes it easier to portion.
Serve hot, alongside a crisp green salad, steamed green beans, or a slice of crusty bread.

Chef’s Notes & Tips

  • Perfect Potato Slices: For evenly cooked potatoes, use a mandoline slicer to achieve consistent, ¼-inch thick slices.

  • Patty Perfection: Remember, the patties will finish cooking in the oven. Searing them is just for flavor and to render a little fat.

  • Cheese Choice: Sharp or extra-sharp cheddar cheese is highly recommended for its robust flavor that stands up well to the creamy gravy.

  • Herb Upgrade: For a fresh, earthy note, stir a teaspoon of dried thyme or parsley into the gravy, or garnish with fresh herbs before serving.

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