Ground Beef and Potato Casserole
Layers of tender potato slices, savory seasoned ground beef, and rich creamy gravy topped with melted cheddar cheese. A comforting one-dish meal that's perfect for busy weeknights.
Ingredients
- 6 medium potatoes peeled and thinly sliced (Russet or Yukon Gold preferred)
- 2 tablespoons butter or cooking oil olive oil works great
- 1 onion diced (yellow or white)
- 2 cloves garlic minced
- 1 teaspoon fresh thyme minced (can substitute 1/2 tsp dried)
- 1 pound ground beef 80/20 blend recommended
- 1 teaspoon salt adjust to taste
- 1 teaspoon bouillon powder beef or vegetable; or use extra salt
- 1 teaspoon ground black pepper freshly ground preferred
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 2 tablespoons all-purpose flour for thickening
- 1 cup beef broth low-sodium recommended
- 1/2 cup milk whole milk for richness
- 1 cup shredded cheddar cheese sharp cheddar preferred
- fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Peel and thinly slice the potatoes to 1/8-inch thickness using a mandoline or sharp knife. Set aside.
- Heat butter in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and thyme, stirring constantly for about 1 minute.
- Add ground beef to the skillet and break it apart with a wooden spoon into small crumbles. Cook for 6-8 minutes until no pink remains.
- Season the beef with salt, bouillon powder, black pepper, paprika, and oregano. Stir well to combine.
- Drain excess grease from the skillet, leaving just a little. Sprinkle flour over the beef and stir until all meat is coated. Cook for 1 minute, stirring constantly.
- Pour in beef broth and milk, stirring constantly. Cook for 2-3 minutes until the mixture thickens to gravy consistency that coats the back of a spoon.
- Grease a 9x13-inch baking dish with butter or cooking spray. Layer half of the sliced potatoes evenly across the bottom.
- Spoon half of the beef mixture over the potatoes and spread evenly. Repeat with remaining potatoes and beef mixture.
- Cover the baking dish tightly with aluminum foil. Bake for 45 minutes, or until a knife slides easily through the potatoes.
- Carefully remove the foil and sprinkle shredded cheddar cheese evenly over the top. Return to the oven uncovered and bake for 10-15 minutes until cheese is melted and golden.
- Remove from oven and let rest for 10 minutes before serving. This allows the sauce to thicken. Garnish with fresh parsley if desired.
Notes
Make-Ahead: Assemble up to 2 days ahead, cover tightly, and refrigerate. Add 10 extra minutes to covered baking time when starting cold.
Freezing: Freezes well for 2-3 months. Wrap tightly in foil, then place in freezer bag. Thaw overnight in fridge before baking.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in microwave (90 seconds-2 minutes) or oven at 350°F for 15-20 minutes.
Variations: Try ground turkey, chicken, or Italian sausage instead of beef. Add frozen peas, corn, or diced carrots for extra vegetables. Swap cheddar for Monterey Jack, Pepper Jack, or Mexican cheese blend.
Tips: Slice potatoes uniformly for even cooking. Don't skip the 10-minute rest time - it's essential for proper texture. For a crispy top, broil for 2-3 minutes at the end (watch carefully).