Ground Beef and Potato Casserole is a comforting, hearty dish that brings together layers of tender potatoes and rich, savory beef in a creamy sauce. This classic casserole is perfect for weeknight dinners, family meals, or dinner parties—easy to prepare yet impressive in flavor. With just the right balance of seasonings, cheese, and creaminess, it’s sure to become one of your go-to recipes when you want something satisfying and warm.
Why You’ll Love This Recipe
- Comfort food elegance: It feels indulgent yet homey—like your favorite mashed potatoes and beef stew in one.
- One-dish simplicity: Minimal fuss once everything is assembled. Let the oven do most of the work.
- Great flavor layers: Garlic, thyme, paprika, and oregano give depth. The beef gravy mingles with potato starches for a rich sauce.
- Customizable: Swap cheeses, herbs, or meat type (turkey, veggie crumbles) to suit your pantry or preferences.
- Make‑ahead friendly: It reheats well, so you can assemble in advance or save leftovers without losing much quality.
Ingredients
- 6 medium potatoes, peeled and thinly sliced
- 2 tablespoons butter or cooking oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 1 pound ground beef
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon bouillon powder (or substitute extra salt)
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 tablespoons flour
- 1 cup beef broth
- ½ cup milk
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (optional garnish)
Step‑by‑Step: How to Make Ground Beef and Potato Casserole
- Preheat & prep: Preheat your oven to 375°F (190°C). Peel and thinly slice the potatoes so they cook evenly.
- Cook aromatics: In a large skillet over medium heat, melt the butter (or warm the oil). Add diced onion, minced garlic, and thyme. Sauté until the onion becomes translucent and the garlic fragrant—about 2‑3 minutes.
- Brown the beef: Add ground beef to the skillet. Break into small crumbles as it cooks. Season with salt, pepper, bouillon powder, oregano, and paprika. Cook until beef is no longer pink.
- Thicken: Drain excess fat. Dust the beef mixture with flour and stir thoroughly until everything is well incorporated. Let it cook for about one minute (to cook off the raw flour taste).
- Make the sauce: Slowly pour in the beef broth and milk, stirring constantly to avoid lumps. Continue cooking until the mixture thickens into a gravy-like consistency.
- Layering: Grease your baking dish with butter or non-stick spray. Arrange half of the potato slices at the bottom. Evenly distribute half of the beef filling over the first layer of potatoes. Add the remaining potato slices, then top with the rest of the beef mixture.
- Bake covered: Cover with aluminum foil and bake for about 45 minutes, or until the potatoes are tender when pierced with a fork.
- Cheesy finish: Remove foil. Sprinkle shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the cheese is fully melted and bubbling on top.
- Rest & garnish: Remove from oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired before serving.
Helpful Tips
- Slice the potatoes uniformly (use a mandoline or sharp knife) so they cook evenly.
- If your potatoes are very starchy, soak them in cold water briefly, then dry—helps reduce excess starch and prevent sticking.
- Use full‑fat milk or even half‑and‑half for a richer sauce.
- If the top browns too quickly, tent loosely with foil after cheese is melted.
- Let the casserole rest 10‑15 minutes after baking so the sauce sets up—makes slicing/serving cleaner.
Substitutions And Variations
- Meat variation: Use ground turkey, chicken, or even plant‑based crumbles. Cook similarly but adjust seasoning as needed.
- Cheese changes: Swap cheddar for mozzarella, Monterey Jack, or a mix. For sharper flavor, try aged cheddar.
- Herbs and spices: Add rosemary, sage, or paprika variants (smoked or sweet) for twist. You can include a dash of cayenne or chili flakes if you like heat.
- Potato alternatives: Use Yukon Gold or red potatoes. For lighter texture, try sweet potatoes or even parsnips mixed in.
- Liquid options: If you don’t have beef broth, chicken or vegetable broth works. Cream can replace milk for extra richness.
Storage Instructions
- Refrigerator: Let completely cool, cover tightly, and store in fridge for up to 3‑4 days. Reheat in oven at 350°F (175°C) until warmed through (~25–30 mins) or in microwave portions.
- Freezing: You can freeze the casserole after baking (without cheese topping) for up to 2 months. Thaw overnight in fridge, then add cheese and bake until hot and bubbly.
- Make‑ahead: Assemble (layers) the casserole a day in advance, cover, and refrigerate. The next day bake as instructed (you may need to add a few more minutes for potato tenderness).
Nutritional Information
- Calories: ~ 503 kcal
- Carbohydrates: ~ 43 g
- Protein: ~ 24 g
- Fat: ~ 26 g
‑ Saturated fat: ~ 12 g
‑ Monounsaturated fat: ~ 9 g
‑ Polyunsaturated fat: ~ 1 g
‑ Trans fat: ~ 1 g - Cholesterol: ~ 85 mg
- Sodium: ~ 849 mg
- Potassium: ~ 1226 mg
- Fiber: ~ 6 g
- Sugar: ~ 4 g
- Calcium: ~ 218 mg
- Iron: ~ 4 mg
Serving Suggestions
- Pair with a simple green salad with vinaigrette to cut through the richness.
- Serve alongside steamed vegetables—green beans, broccoli, or sautéed zucchini.
- Add a side of crusty bread or garlic bread to soak up extra gravy.
- For a cozy meal, a bowl of tomato soup complements it beautifully.
Frequently Asked Questions About Ground Beef and Potato Casserole
Can I make this casserole in advance?
Yes! You can assemble the casserole (all layers but without cheese on top) a day ahead. Keep it covered in the refrigerator. When you’re ready, bake it as directed, then add the cheese in the final uncovered stage. Preparing ahead saves time on busy days.
What kind of potatoes should I use for best results?
Starchy potatoes (like Russets) will break down more, leading to creamier texture. Waxy potatoes (Yukon Gold, red potatoes) hold shape better. Thin, uniform slices help regardless of type so everything cooks through at same rate.
Can I make it lighter or reduce calories/fat?
Absolutely. Use lean or extra‑lean ground beef (or turkey), reduce or omit the butter, use low‑fat milk instead of whole, and cut back on cheese or use reduced‑fat cheese. The casserole will still be tasty though slightly less rich.
How do I know when it’s fully cooked?
Insert a fork or skewer into the potatoes—if it goes through easily all the way to the center, the potatoes are tender. Also, the sauce should be bubbling at edges. After you add cheese, it should be melted and lightly golden on top.
Can I add vegetables to this dish?
Yes. Diced carrots, bell peppers, mushrooms, or spinach are nice additions. If adding watery vegetables (like zucchini or tomatoes), sauté them first so they don’t release too much moisture and make the casserole watery.
Conclusion
Ground Beef and Potato Casserole is one of those dishes I absolutely love making—and even more so eating. It’s the kind of recipe that brings warmth, flavor, and satisfaction with every bite. It’s easy enough for a weeknight yet comforting enough for guests or family gatherings. I hope you enjoy making this casserole as much as I do eating it—take your time, savor those layers, and share it with people you love. Thank you for letting me share this recipe with you; happy cooking!
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Ground Beef and Potato Casserole
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
This hearty Ground Beef and Potato Casserole features layers of tender potatoes and flavorful ground beef, topped with melted cheese. It’s easy to prepare and perfect for cozy family dinners or make-ahead meals.
Ingredients
6 medium potatoes, peeled and thinly sliced
2 tbsp butter or cooking oil
1 onion, diced
2 cloves garlic, minced
1 tsp fresh thyme, minced
1 lb ground beef
1 tsp salt (adjust to taste)
1 tsp bouillon powder (or use more salt)
1 tsp ground black pepper
1 tsp paprika
1 tsp oregano
2 tbsp flour
1 cup beef broth
½ cup milk
1 cup shredded cheddar cheese
Fresh parsley, chopped (optional)
Instructions
- Preheat & prep: Preheat your oven to 375°F (190°C). Peel and thinly slice the potatoes so they cook evenly.
- Cook aromatics: In a large skillet over medium heat, melt the butter (or warm the oil). Add diced onion, minced garlic, and thyme. Sauté until the onion becomes translucent and the garlic fragrant—about 2‑3 minutes.
- Brown the beef: Add ground beef to the skillet. Break into small crumbles as it cooks. Season with salt, pepper, bouillon powder, oregano, and paprika. Cook until beef is no longer pink.
- Thicken: Drain excess fat. Dust the beef mixture with flour and stir thoroughly until everything is well incorporated. Let it cook for about one minute (to cook off the raw flour taste).
- Make the sauce: Slowly pour in the beef broth and milk, stirring constantly to avoid lumps. Continue cooking until the mixture thickens into a gravy-like consistency.
- Layering: Grease your baking dish with butter or non-stick spray. Arrange half of the potato slices at the bottom. Evenly distribute half of the beef filling over the first layer of potatoes. Add the remaining potato slices, then top with the rest of the beef mixture.
- Bake covered: Cover with aluminum foil and bake for about 45 minutes, or until the potatoes are tender when pierced with a fork.
- Cheesy finish: Remove foil. Sprinkle shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the cheese is fully melted and bubbling on top.
- Rest & garnish: Remove from oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired before serving.
Notes
Uniform potato slices cook evenly—use a mandoline if you have one.
Resting before serving helps the sauce set.
Swap beef with turkey or a plant-based option.
Use sharp cheddar or cheese blends for different flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner, Casserole
Nutrition
- Serving Size: 200g
- Calories: 503
- Sugar: 4g
- Carbohydrates: 43g
- Protein: 24g