How to make it

  • Add the potatoes to a pot of boiling water and cook until tender
  • While the tators are cooking, brown and crumble the beef
  • Add the garlic and onion to the beef and continue to cook until the onions are soft.
  • Salt and pepper to taste
  • Place the beef mixture in the bottom of a 8 X 8 casserole pan
  • Melt 1 T butter in the pan (same pan the beef was cooked in)
  • Add the corn kernels and saute for 2 minutes
  • Add the cream to the corn, reduce the heat to med-low. Cook until the liquid reduces by half
  • Salt and pepper to taste
  • Remove half the corn mixture and pulse in a blender (or use a hand blender)
  • Return the pan, mix well and pour over the beef in an even layer.
  • Mash the cook potatoes with the smoked gouda, cream, butter, and cream cheese until smooth.
  • Salt and pepper to taste
  • Spoon over the corn layer
  • Broil until the top begins to brown
  • Remove and serve (I usually make a beef gravy but it is good without it)
  • Gravy
  • 3 T butter
  • 2 T flour
  • 1 can beef broth
  • 1/2 teas dried thyme
  • Melt the butter and stir in the flour to create a roux. cook for 3 minutes over medium
  • Whiskey in the beef stock and thyme
  • Cook until thickened
  • Salt and pepper to taste

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Reviews & Comments 1

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  • nativeprincess 7 years ago
    Love the Gouda! I will substitute with ground turkey, it will be wonderful!
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