Cheesy Ground Beef and Potato Casserole

Introduction

There’s nothing quite like a hearty casserole to bring warmth and comfort to your dinner table. This Cheesy Ground Beef and Potato Casserole combines layers of thinly sliced potatoes, seasoned ground beef, and plenty of melted cheese to create a satisfying one-dish meal that’s perfect for family dinners. The combination of creamy potatoes, savory beef, and gooey cheese creates a delicious harmony of flavors and textures that will have everyone coming back for seconds. Best of all, this casserole is simple to prepare and can be customized to suit your family’s tastes. Whether you’re looking for a crowd-pleasing dinner or a comforting meal on a chilly evening, this casserole delivers on all fronts.

Ingredients

450g (1 lb) ground beef
4-5 medium potatoes, thinly sliced (approximately 800g)
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
120ml (1/2 cup) beef broth
60ml (1/4 cup) milk (optional)
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
180g (1 1/2 cups) shredded cheddar cheese
50g (1/2 cup) grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Preparation

Preheat your oven to 375°F (190°C).
Wash the potatoes thoroughly. You can peel them if preferred, but leaving the skins on adds texture and nutrients.
Using a sharp knife or mandoline slicer, cut the potatoes into thin, uniform slices about 1/4 inch (6mm) thick.
Chop the onion and mince the garlic cloves.
Grease a 9×13 inch (23x33cm) baking dish with cooking spray or a thin layer of butter.

2. Cook the Beef Mixture

Heat the olive oil in a large skillet over medium heat.
Add the chopped onions and sauté for 2-3 minutes until they begin to soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon or spatula.
Season the beef with Italian seasoning, paprika, salt, and pepper.
Cook until the beef is completely browned and no pink remains, about 5-7 minutes.
Drain excess fat if necessary.

3. Assemble the Casserole

Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish, slightly overlapping the slices.
Spread half of the cooked beef mixture evenly over the potatoes.
Sprinkle half of the shredded cheddar cheese (about 3/4 cup) over the beef layer.
Repeat with another layer of potatoes, the remaining beef, and the remaining cheddar cheese.
Carefully pour the beef broth and milk (if using) over the entire casserole.
The liquid should come about halfway up the sides of the dish.

4. Bake the Casserole

Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 35-40 minutes. This initial covered baking period allows the potatoes to steam and become tender.
After the initial baking time, remove the foil and sprinkle the Parmesan cheese evenly over the top.
Return the uncovered casserole to the oven and bake for an additional 10-15 minutes, until the top is golden brown and the potatoes are completely tender when pierced with a fork.

5. Finish and Serve

Remove the casserole from the oven and let it rest for 5 minutes. This resting period allows the dish to set and makes it easier to serve.
Garnish with freshly chopped parsley before serving.
Serve hot, cutting into squares to portion.

Nutritional Information

Per serving (recipe makes 6 servings):

Calories: 420
Protein: 27g
Carbohydrates: 30g
Fat: 22g
Fiber: 3g
Sodium: 380mg

Preparation Time: 20 minutes Cooking Time: 50-55 minutes Total Time: 1 hour 15 minutes Servings: 6

Cooking Tips and Tricks

Potato Selection: Russet or Yukon Gold potatoes work best for this casserole. Russets will give a fluffier texture, while Yukon Golds offer a creamier, buttery quality.
Even Slicing: Try to slice your potatoes to a uniform thickness to ensure they cook evenly. A mandoline slicer is helpful for this, but a sharp knife works well too.
Pre-cooking Potatoes: If you’re short on time, you can parboil the potato slices for 5 minutes before assembling the casserole to reduce the overall baking time.
Cheese Selection: Sharp cheddar provides the best flavor, but you can use medium or mild if preferred. For extra flavor, try using a combination of cheeses like cheddar and Monterey Jack.
Testing Doneness: To ensure the potatoes are fully cooked, insert a knife or fork into the center of the casserole. It should slide in easily with no resistance.
Preventing a Dry Casserole: If the casserole looks dry during baking, you can add a little more broth or milk around the edges.

Variations and Substitutions

Meat Options: Substitute ground turkey, chicken, or pork for the beef. For a vegetarian version, use a plant-based ground meat alternative or sautéed mushrooms.
Dairy Alternatives: Use dairy-free cheese and plant-based milk for a dairy-free version. The casserole will still be delicious!
Vegetable Additions: Add layers of thinly sliced zucchini, bell peppers, or mushrooms for extra vegetables. You can also mix in a cup of frozen peas or corn with the beef mixture.
Creamier Version: For a creamier casserole, replace the milk with 1/2 cup of sour cream or cream of mushroom soup.
Spice it Up: Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the beef mixture for a spicier version.
Herb Variations: Replace the Italian seasoning with taco seasoning or Cajun seasoning for a different flavor profile.

Common FAQs

Can I prepare this casserole ahead of time?

Yes! You can assemble the entire casserole up to 24 hours in advance and refrigerate it covered. When ready to cook, add an extra 10-15 minutes to the covered baking time since it will be cold from the refrigerator.

Can I freeze this casserole?

Absolutely. You can freeze it either before or after baking. If freezing before baking, assemble the casserole but do not add the liquids or final Parmesan cheese. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator, add the liquids, and bake as directed, adding 15-20 minutes to the baking time.

Why are my potatoes still hard after baking?

This could be because the slices are too thick or the casserole didn’t have enough liquid. Make sure your potato slices are about 1/4 inch thick and that you’ve added enough broth and milk to come about halfway up the sides of the dish.

What can I serve with this casserole?

This casserole works well as a complete meal on its own, but it pairs nicely with a simple green salad, steamed vegetables, or garlic bread.

Can I use leftover cooked potatoes or beef?

Yes! If using pre-cooked potatoes, reduce the covered baking time to about 20 minutes. If using leftover cooked ground beef, simply season it with the specified herbs and spices before layering in the casserole.

Storage and Make-Ahead Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This casserole freezes well in individual portions or as a whole. Wrap tightly and freeze for up to 3 months.
Reheating: Reheat individual portions in the microwave for 2-3 minutes or until heated through. For larger portions, reheat covered in a 350°F (175°C) oven for 20-25 minutes.
Meal Prep: This casserole is excellent for meal prep. You can assemble it on Sunday and bake it for Monday’s dinner, or bake it fully and portion it out for lunches throughout the week.
Make-Ahead Components: To save time, you can brown the beef mixture up to 2 days in advance and refrigerate until you’re ready to assemble the casserole.

This Cheesy Ground Beef and Potato Casserole is the ultimate comfort food that brings together simple ingredients to create a satisfying, family-friendly meal. The layers of tender potatoes, seasoned beef, and melted cheese meld together during baking to create a delicious harmony of flavors. Whether you’re feeding a hungry family or looking for a dish that yields plenty of leftovers, this hearty casserole is sure to become a regular in your dinner rotation.