Cheesy Ground Beef and Potato Casserole
A hearty and comforting casserole that layers thinly sliced potatoes, savory ground beef, and melted cheese in a rich, creamy sauce.
Ingredients
Main ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp Italian seasoning
- 4 medium russet potatoes (thinly sliced)
- 1 cup heavy cream or milk
- 1 cup beef broth
- 2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp flour (optional, for thickening)
- 1 tbsp chopped parsley (for garnish)
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease your baking dish.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until fully browned, about 7 minutes. Drain any excess fat.
- Stir in onion and garlic, cooking for 2 to 3 minutes until softened and fragrant. Season with salt, black pepper, paprika, and Italian seasoning.
- Stir in butter and sprinkle with flour if using. Slowly pour in beef broth and cream, whisking until slightly thickened and smooth.
- Place half of the sliced potatoes in the bottom of the prepared baking dish. Spread half of the beef mixture over the potatoes, then sprinkle with half of the cheddar and Parmesan cheese. Repeat with remaining ingredients to create two full layers.
Baking
- Cover the casserole with foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
- Let rest for a few minutes before slicing. Garnish with fresh parsley for color and freshness.
Notes
Keep leftovers refrigerated in an airtight container for up to 4 days. Reheat gently in the oven or microwave until warmed through. For a heartier meal, add a layer of cooked vegetables like spinach, peas, or diced carrots. Assemble the casserole a day before and refrigerate. Swap cheddar for Monterey Jack or Colby cheese for a milder flavor.