Hearty Smothered Beef Chop Scalloped Potato Casserole

Smothered Beef Chop Scalloped Potato Casserole is more than just a meal; it’s a culinary embrace, a testament to the power of comfort food to bring warmth and joy to any table. I find that few dishes evoke such a feeling of cozy satisfaction, making it an instant classic for family dinners and special gatherings alike.

While the precise lineage of this particular combination might be a modern innovation, it draws deeply from beloved culinary traditions. The concept of “smothering” meats in a rich, flavorful gravy has roots in various Southern and country cooking styles, designed to tenderize cuts and infuse them with robust taste. Layering this with the elegant simplicity of creamy, thinly sliced scalloped potatoes elevates it to a truly magnificent one-dish wonder. It’s a celebration of hearty, home-cooked goodness that transcends generations.

People absolutely adore this dish for countless reasons. The beef chops, slow-cooked to fork-tender perfection, practically melt in your mouth, saturated with an incredibly savory gravy. This richness is perfectly complemented by the delicate, creamy texture of the scalloped potatoes, which absorb all those wonderful flavors as they bake. It’s a complete meal in one baking dish, offering a harmonious blend of textures and deeply satisfying tastes that make it incredibly convenient for busy weeknights yet impressive enough for company. I promise, this Smothered Beef Chop Scalloped Potato Casserole is destined to become a cherished recipe in your culinary repertoire, delivering comfort with every single bite.

this Recipe

Ingredients:

• For the Smothered Beef Chops:
  • 2.5 – 3 pounds boneless beef chuck chops, about 1-inch thick (or bone-in, but adjust cooking time slightly)
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 4 cups beef broth, low sodium is preferred
  • 1 (10.5 ounce) can cream of mushroom soup, undiluted (or substitute with a roux: 2 tbsp butter, 2 tbsp flour, and an additional 1 cup beef broth or milk)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (for dredging if not using cream of mushroom soup directly for thickening)
  • Optional: 1/4 cup fresh parsley, chopped, for garnish
• For the Creamy Scalloped Potatoes:
  • 3 pounds Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed slightly
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • 2 cups shredded Gruyere cheese, divided (or a mix of Gruyere and sharp cheddar)
  • 1/2 cup grated Parmesan cheese

Preparing Your Smothered Beef Chops

This phase is all about building those deep, savory flavors that will permeate our “Smothered Beef Chop Scalloped Potato Casserole.” We want the beef to be fork-tender and the sauce rich and comforting.

1. First things first, let’s prepare our beef chops. Pat the beef chops thoroughly dry with paper towels. This is a crucial step for achieving a good sear, as excess moisture will steam the meat instead of browning it. Season both sides generously with salt and freshly ground black pepper. If you’re going the traditional route without relying solely on the cream of mushroom soup for thickening, you can lightly dredge the seasoned chops in about 2 tablespoons of all-purpose flour at this stage, shaking off any excess. This helps create an even better crust and contributes to the sauce’s body later.
2. Heat 2 tablespoons of olive oil or vegetable oil in a large, heavy-bottomed Dutch oven or a large, oven-safe skillet over medium-high heat until shimmering. Ensure the pan is hot enough before adding the meat; you should see a slight wisp of smoke.
3. Carefully place the seasoned beef chops into the hot pan, making sure not to overcrowd the pan. You might need to do this in batches. Cook for 3-5 minutes per side, or until a beautiful, deep golden-brown crust has formed. We’re not cooking them through here, just developing that fantastic flavor and color. Once browned, remove the chops from the pan and set them aside on a plate.
4. Reduce the heat to medium. Add the thinly sliced yellow onion to the same pan, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. This fond is packed with flavor! Sauté the onions for about 5-7 minutes, stirring occasionally, until they have softened and become translucent, starting to turn a light golden color.
5. Add the minced garlic to the onions and cook for an additional minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as burnt garlic can turn bitter and ruin the delicate balance of the sauce.
6. Now, let’s build the rich smothering sauce for our “Smothered Beef Chop Scalloped Potato Casserole.” Pour in the 4 cups of beef broth, scraping the bottom of the pan once more to release any remaining flavorful bits. Bring the mixture to a gentle simmer.
7. If you are using the cream of mushroom soup, stir in the entire can, undiluted, along with the Worcestershire sauce, dried thyme, and crushed dried rosemary. Whisk everything together until the soup is fully incorporated and the sauce begins to thicken slightly. If you’re opting for a from-scratch roux, melt 2 tablespoons of butter in the pan after removing the onions and garlic momentarily, then whisk in 2 tablespoons of flour and cook for 1-2 minutes until a pale blonde roux forms. Gradually whisk in 1 cup of additional beef broth or milk until smooth, then return the onions and garlic, and add the remaining broth, Worcestershire, thyme, and rosemary.
8. Return the browned beef chops to the Dutch oven, nestling them down into the simmering sauce. Make sure the chops are mostly submerged. Reduce the heat to low, cover the Dutch oven tightly, and let the beef chops simmer gently for at least 1.5 to 2 hours, or until they are incredibly tender and can be easily pulled apart with a fork. You can also transfer the covered Dutch oven to a preheated 325°F (160°C) oven for this simmering step, which provides more even heating. Stir occasionally to prevent sticking and ensure even cooking. Taste the sauce during this process and adjust seasoning with salt and pepper as needed. This slow simmering is key to achieving truly ‘smothered’ beef.
9. Once the beef is tender, remove the Dutch oven from the heat and set it aside while we prepare the potatoes. The beef can rest in its flavorful sauce, absorbing even more goodness.

Crafting the Creamy Scalloped Potatoes

The scalloped potato component is the heart of this “Smothered Beef Chop Scalloped Potato Casserole,” providing a creamy, comforting counterpoint to the rich beef. Precision here ensures a wonderfully tender and cheesy result.

9. Preheat your oven to 375°F (190°C). Lightly grease a large 9×13-inch baking dish.
10. Peel the Russet potatoes. Using a mandoline slicer (highly recommended for uniform thickness) or a very sharp knife, slice the potatoes into thin, uniform rounds, approximately 1/8-inch thick. Consistency in slicing is critical for even cooking and a beautiful presentation. Immediately place the sliced potatoes into a large bowl filled with cold water to prevent them from oxidizing and turning brown. This also helps remove some of the excess starch.
11. Now, let’s make our cheese sauce. In a medium saucepan, melt 6 tablespoons of unsalted butter over medium heat. Once the butter is melted and slightly foamy, whisk in 1/4 cup of all-purpose flour. Cook this roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste. It should form a smooth, pale paste.
12. Gradually whisk in the 3 cups of slightly warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking constantly until the sauce thickens to a consistency that coats the back of a spoon, about 5-7 minutes. Bring it to a gentle simmer, but do not boil rapidly.
13. Remove the saucepan from the heat. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and a pinch of freshly grated nutmeg. Nutmeg adds a wonderfully classic, warm flavor to potato dishes.
14. Add 1.5 cups of the shredded Gruyere cheese and all of the grated Parmesan cheese to the hot sauce. Stir until the cheeses are completely melted and the sauce is smooth and creamy. Reserve the remaining 1/2 cup of Gruyere for the topping. Taste the sauce and adjust seasonings if necessary. It should be rich and flavorful.
15. Drain the sliced potatoes thoroughly and pat them very dry with clean kitchen towels. This step is important to prevent a watery casserole.

Assembling Your Smothered Beef Chop Scalloped Potato Casserole

This is where the magic truly comes together, layering the components to create our magnificent “Smothered Beef Chop Scalloped Potato Casserole.”

16. Arrange one-third of the dried, sliced potatoes in an even layer in the bottom of your prepared 9×13-inch baking dish. Try to overlap them slightly to create a solid base.
17. Spoon about one-third of the creamy cheese sauce evenly over the potato layer, ensuring good coverage.
18. Carefully transfer the tender, smothered beef chops from the Dutch oven and arrange them over the potato and sauce layer. You might need to gently pull them apart slightly if they are very large, or just overlap them. Try to distribute them evenly across the dish.
19. Spoon some of the rich beef smothering sauce from the Dutch oven directly over the beef chops and the surrounding potato layer. This sauce is packed with flavor and will marry beautifully with the potatoes. Don’t add too much liquid at this stage, just enough to moisten.
20. Repeat the layering: Place another third of the sliced potatoes over the beef and sauce. Follow with another third of the creamy cheese sauce.
21. Top with the remaining one-third of the sliced potatoes, arranging them neatly. Pour the remaining cheese sauce evenly over the top layer of potatoes, spreading it to the edges so all the potatoes are submerged or coated.
22. Finally, sprinkle the reserved 1/2 cup of shredded Gruyere cheese over the very top of the casserole. This will create a beautiful golden-brown, bubbly crust.

Baking to Perfection

The final phase involves baking our “Smothered Beef Chop Scalloped Potato Casserole” until it’s bubbly, golden, and utterly irresistible. Patience here is rewarded with incredible textures.

23. Cover the baking dish tightly with aluminum foil. This is crucial for the initial baking phase, as it traps steam and ensures the potatoes cook through and become tender without drying out.
24. Place the covered casserole in the preheated 375°F (190°C) oven. Bake for 60 minutes.
25. After 60 minutes, carefully remove the foil. The potatoes should be mostly tender at this point, but still need to finish softening and the top needs to brown.
26. Return the uncovered casserole to the oven and continue baking for another 25-35 minutes, or until the potatoes are fork-tender, the cheese on top is melted and bubbly, and has developed a beautiful golden-brown crust. If you notice the top browning too quickly, you can loosely tent it with foil again for the last 10-15 minutes.
27. Once baked to perfection, remove the “Smothered Beef Chop Scalloped Potato Casserole” from the oven. It’s important to let it rest before serving. Allow it to stand for at least 15-20 minutes on a wire rack. This resting period allows the sauce to set and firm up slightly, making it much easier to serve neat, cohesive portions without everything falling apart. It also allows the flavors to meld further.
28. Garnish with fresh chopped parsley, if desired, just before serving. This adds a lovely pop of color and freshness. Serve hot, and prepare for rave reviews! Enjoy your labor of love, this truly magnificent Smothered Beef Chop Scalloped Potato Casserole.

Conclusion:

Well, my friends, we’ve journeyed through the creation of what I truly believe is a masterpiece of comfort food, a dish designed to warm the soul and satisfy even the most discerning appetites. This isn’t just another recipe to add to your collection; it’s a culinary experience waiting to happen, a guaranteed crowd-pleaser that delivers on flavor, texture, and pure, unadulterated comfort. I’m talking about a dish that combines the succulence of perfectly seasoned beef chops, slow-cooked to tender perfection, nestled between creamy layers of thinly sliced potatoes, all enveloped in a rich, savory gravy. It’s hearty without being heavy, sophisticated yet utterly approachable, and fundamentally, it’s a recipe born from the desire to create something truly memorable for those you love.

I genuinely believe that once you taste the harmonious blend of tender beef, the soft, creamy potatoes, and that luscious, savory sauce, you’ll understand exactly why I call this a must-try. It’s the kind of meal that makes everyone gather around the table, eager for seconds, and leaves them feeling utterly content. The beauty of this recipe lies in its ability to transform simple, wholesome ingredients into something extraordinary. The slow simmering process ensures the beef chops are fall-off-the-bone tender, while the potatoes absorb all those wonderful flavors, creating a symphony of taste in every single bite. It’s the ultimate expression of home cooking, elevated to an art form, and I’m so excited for you to experience it firsthand. You won’t regret dedicating the time to prepare this exceptional dish, because the payoff in flavor and warmth is absolutely invaluable.

Serving Suggestions and Delightful Variations

Now that we’ve extolled the virtues of this incredible dish, let’s talk about how to make it an even more spectacular centerpiece for your dinner table, or how to tweak it to suit your specific tastes. Our Smothered Beef Chop Scalloped Potato Casserole is a robust meal on its own, but it truly shines when paired with simple, fresh accompaniments that cut through its richness. I always recommend a vibrant, crisp green salad tossed in a light vinaigrette – something like a mixed greens salad with cherry tomatoes, cucumber, and a lemon-herb dressing. The acidity and freshness provide a wonderful contrast. Alternatively, a side of steamed green beans or asparagus, lightly seasoned, would also complement the dish beautifully, adding a touch of vibrant color and a healthy crunch. Don’t forget some crusty bread to sop up every last drop of that incredible gravy; it’s practically a requirement!

But the fun doesn’t stop there! This recipe is incredibly adaptable, inviting you to put your own spin on it. If you’re a cheese lover, consider experimenting with different varieties. While I often use a sharp cheddar for its robust flavor, a Gruyere would lend a nutty sophistication, or even a smoked provolone for an added layer of smoky depth. For those who like a bit of heat, a pinch of red pepper flakes or a finely diced jalapeño (seeds removed for less intensity) could be added to the sauce during simmering. Feeling adventurous? You could incorporate other vegetables directly into the casserole layers. Sautéed mushrooms, caramelized onions (in addition to the ones already in the recipe), or even thinly sliced bell peppers would meld wonderfully with the existing flavors, adding both texture and nutrition. If beef chops aren’t readily available, or if you prefer a different cut, boneless beef short ribs or even thick-cut pork chops could be used, though cooking times might need slight adjustment to ensure perfect tenderness. For a truly indulgent twist, a splash of red wine or a hint of smoked paprika in the gravy can deepen the flavor profile significantly. The possibilities are truly endless, limited only by your imagination and what you have on hand in your pantry.

Your Culinary Adventure Awaits!

So, there you have it, my comprehensive guide to creating a truly unforgettable meal. I’ve shared all my tips and tricks, and now it’s your turn to roll up your sleeves and bring this incredible Smothered Beef Chop Scalloped Potato Casserole to life in your own kitchen. I promise you, the effort is well worth it, and the delighted smiles of those you share it with will be your greatest reward. There’s something profoundly satisfying about preparing a meal like this from scratch, knowing every ingredient that goes into it, and watching it transform into something so incredibly delicious and comforting. It’s more than just food; it’s an act of love.

I am genuinely excited for you to embark on this culinary adventure. Please, don’t keep your experiences to yourself! I would absolutely love to hear how your casserole turned out. Did you try a unique variation? What sides did you serve it with? Was it a hit with your family and friends? Share your stories, your photos, and your feedback in the comments section below. Your insights and creative twists inspire me and the entire community of home cooks. Let’s build a delicious conversation around this amazing recipe. Happy cooking, and I can’t wait to see your wonderful creations!

Smothered Beef Chop Scalloped Potato Casserole

A comforting casserole featuring fork-tender beef chops smothered in a rich, savory sauce, layered with thinly sliced potatoes and creamy cheddar cheese. This hearty dish is perfect for a satisfying family meal.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
6 servings

Ingredients

• 6 boneless beef chuck chops
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 4 cups thinly sliced Russet potatoes
• 1 small onion, thinly sliced
• 2 cups shredded cheddar cheese, divided
• 2 tbsp all-purpose flour
• 2 cups milk
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp paprika
• 2 tbsp butter

Instructions

1. Step 1
   Pat beef chops dry; season with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chops for 3-5 minutes per side. Remove chops and set aside.
2. Step 2
   Reduce heat to medium. Add sliced onion to the skillet; sauté until softened (5-7 minutes). Add butter, then whisk in flour to form a pale roux (1-2 minutes). Gradually whisk in milk and chicken broth. Stir in thyme and paprika. Bring to a gentle simmer, whisking until sauce thickens. Remove from heat and stir in 1.5 cups shredded cheddar cheese until melted.
3. Step 3
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Arrange 1/3 of the sliced potatoes in the dish. Spoon 1/3 of the cheese sauce over potatoes. Place browned beef chops over the sauce layer. Add another 1/3 of potatoes, then another 1/3 of the cheese sauce. Top with remaining potatoes, then remaining cheese sauce. Sprinkle with the reserved 1/2 cup shredded cheddar cheese.
4. Step 4
   Cover the baking dish tightly with aluminum foil. Bake for 60 minutes. Remove foil and continue baking for 25-35 minutes, or until potatoes are fork-tender and the top is golden brown and bubbly.
5. Step 5
   Remove casserole from oven and let it rest for 15-20 minutes before serving. This allows the sauce to set for cleaner portions. Serve hot.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

October 12, 2025 by Melissa