Cheesy Ground Beef and Potato Casserole: A Comfort Food Classic
Few dishes say comfort food quite like a hearty casserole filled with tender potatoes, savory ground beef, and gooey melted cheese. This cheesy ground beef and potato casserole is a rustic family favorite that’s as simple as it is satisfying. It’s layered with thinly sliced potatoes, seasoned beef, and a rich cheddar topping that bakes into golden perfection. Easy to prepare and budget-friendly, this recipe is perfect for weeknight dinners, potlucks, or when you’re craving old-fashioned home cooking.
This recipe not only fills the kitchen with an irresistible aroma but also makes for fantastic leftovers. It’s adaptable, freezer-friendly, and sure to please everyone at the table.
Ingredients
1 lb ground beef (80/20 works best)
1 medium onion, finely chopped
2 cloves garlic, minced
2 lbs russet or Yukon gold potatoes, thinly sliced
2 tablespoons olive oil or butter
2 tablespoons all-purpose flour
2 cups whole milk (or half-and-half for creaminess)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
2 cups shredded sharp cheddar cheese
Fresh parsley or chives for garnish (optional)
Step-by-Step Instructions
Step 1: Cook the Beef
In a large skillet over medium heat, cook the ground beef with chopped onion until browned. Drain excess grease, stir in garlic, and cook for another 1–2 minutes. Season with salt, pepper, and paprika.
Step 2: Prepare the Potatoes
Wash and peel potatoes if desired. Slice them thinly (about 1/8 inch thick) using a knife or mandoline for even cooking. Pat dry with paper towels.
Step 3: Make the Sauce
In the same skillet, melt butter (or heat oil). Add flour and whisk for 1–2 minutes to form a roux. Gradually whisk in milk until smooth. Season with garlic powder, onion powder, salt, and pepper. Let simmer until slightly thickened.
Step 4: Layer the Casserole
Grease a 9×13-inch baking dish. Layer half of the sliced potatoes on the bottom. Spread half of the cooked beef mixture on top, then pour half the sauce. Sprinkle with 1 cup of cheddar cheese. Repeat layers with remaining potatoes, beef, sauce, and cheese.
Step 5: Bake
Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake another 20–25 minutes until potatoes are tender and cheese is golden and bubbly.
Step 6: Serve
Let rest for 10 minutes before serving. Garnish with parsley or chives for a fresh touch.
Why This Recipe Works
Potatoes soak up the savory sauce, making them tender and flavorful.
A roux-based sauce adds creaminess and keeps the casserole moist.
Sharp cheddar melts beautifully and adds bold flavor.
Baking uncovered at the end ensures a golden cheesy crust.
Variations
Mexican Style: Add taco seasoning to the beef, and top with jalapeños and pepper jack cheese.
Veggie Boost: Add layers of zucchini, mushrooms, or spinach.
Creamy Ranch: Stir ranch seasoning mix into the sauce.
Bacon Lover’s Twist: Add cooked crumbled bacon between layers.
Lighter Option: Use ground turkey and reduced-fat cheese.
Storage and Reheating
Refrigerate: Store covered leftovers in the fridge for up to 4 days.
Reheat: Warm in the oven at 350°F until heated through or microwave individual servings.
Freeze: Assemble casserole (without baking), cover tightly, and freeze for up to 2 months. Thaw overnight and bake as directed.
Nutritional Information (Per Serving, 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Total Fat | 22g |
| Saturated Fat | 10g |
| Cholesterol | 75mg |
| Sodium | 620mg |
| Carbohydrates | 32g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 24g |
| Potassium | 850mg |
| Calcium | 210mg |
| Iron | 2.5mg |
Note: These values are approximate and may vary depending on specific ingredients used.
Pro Tips
Slice potatoes evenly for uniform cooking.
Don’t skip resting time after baking; it helps the casserole set.
Use freshly grated cheese—it melts smoother than pre-shredded.
For extra flavor, add Worcestershire sauce to the beef mixture.
If short on time, parboil potatoes before layering to speed up baking.
FAQs
Can I use raw beef instead of pre-cooking it?
No, the beef must be browned first to ensure it cooks safely and evenly.
Do I need to peel the potatoes?
Not necessarily—Yukon gold potatoes have tender skin that works well unpeeled.
Can I use a different cheese?
Yes, Swiss, Monterey Jack, Gruyère, or mozzarella can be used.
Why is my casserole watery?
This happens if potatoes release too much moisture. Pat them dry before layering and avoid using low-fat milk.
Can I make this in advance?
Yes, assemble up to 24 hours ahead and refrigerate. Bake when ready to serve.
