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Smothered Beef Chops and Scalloped Potato Casserole: The Ultimate Comfort Food Bake

This comforting casserole features layers of thinly sliced potatoes in a rich creamy sauce topped with perfectly seasoned beef chops that become fall-apart tender as they bake together. It's the perfect solution for busy weeknights when you want something satisfying without spending hours in the kitchen.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 beef chops (about 1 inch thick)
  • 6 medium potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup beef broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons flour
  • 2 tablespoons butter

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Thinly slice potatoes and onions. In a large bowl, toss potato and onion slices with minced garlic, salt, pepper, and half of the dried thyme.
  2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Slowly whisk in beef broth and heavy cream until smooth. Add remaining thyme and paprika, then simmer for 3-4 minutes until slightly thickened.
  3. Grease a 9x13 inch baking dish. Arrange half of the potato and onion mixture in the bottom. Pour half of the cream sauce over the potatoes. Repeat with remaining potatoes and sauce. Sprinkle with half of the cheddar cheese.
  4. Season beef chops generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear chops for 2-3 minutes per side until golden brown.
  5. Place seared beef chops on top of the potato layers. Cover baking dish with foil and bake for 45 minutes. Remove foil, sprinkle with remaining cheeses, and bake uncovered for another 15-20 minutes until golden and bubbly.
  6. Let the casserole rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving much easier. Garnish with fresh parsley if desired.

Notes

Slice potatoes evenly using a mandoline for consistent cooking. Don't skip searing the beef chops to create a crust and lock in juices. Can be assembled ahead and refrigerated overnight - add 10-15 minutes baking time if starting cold.