Beef and Potato Casserole

I remember the first time I made a beef and potato casserole because it was one of those cold evenings when I wanted something cozy yet uncomplicated so I looked around my kitchen and found a few humble ingredients that felt just right. The combination of hearty ground beef tender potato slices and gooey cheese reminded me of the kind of comfort food I used to enjoy with my grandmother back in her warm kitchen.

Over the years I’ve refined that original idea into a recipe that’s simple enough for a weekday dinner and satisfying enough to serve at family gatherings and I love how it brings everyone to the table. There’s something magical about how layers of beef and potatoes meld together in the oven creating a rich golden top that’s hard to resist.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground beef – A flavorful and hearty base for the casserole.
• Potatoes – Thinly sliced and soft, they create the bulk of the layers.
• Onion – Adds a savory depth of flavor to the meat mixture.
• Garlic – For a warm and aromatic kick.
• Heavy cream – Creates a creamy and rich texture between layers.
• Cheddar cheese – Melts beautifully on top and adds sharpness.
• Butter – Helps with richness and flavor while baking.
• Salt – Essential for seasoning every layer.
• Black pepper – Adds just the right amount of warmth.
• Paprika – Gives a hint of smokiness and color.
• Fresh parsley – A bright finish for garnish.
• Tools You’ll Need
• Large skillet – To brown the ground beef and sauté the onions and garlic.
• Sharp knife or mandoline – For thin, even potato slices.
• Cutting board – To safely prepare your vegetables and herbs.
• Mixing spoon – To combine ingredients while cooking.
• 9×13 casserole dish – Perfect size for layering and baking the casserole.
• Aluminum foil – Helps trap moisture while baking.
• Oven mitts – To safely handle the hot dish.
• Cheese grater – If using a block of cheese for fresh shredding.

Instructions

Step 1:

I start by preheating the oven to 375°F to get everything ready for baking.

Step 2:

While the oven heats up, I brown the ground beef in a large skillet over medium heat. Once it starts to release its fat, I add in the chopped onion and garlic and cook until they’re soft and fragrant.

Step 3:

Next, I season the beef mixture with salt, black pepper, and paprika. I give it a good stir and set it aside to cool slightly.

Step 4:

Then, I slice the potatoes thinly using a mandoline for consistent thickness. If you don’t have one, a sharp knife will do.

Step 5:

I grease the bottom of my casserole dish with a little butter, then start layering. First, I place a layer of potatoes across the bottom, followed by half of the beef mixture.

Step 6:

I repeat with another layer of potatoes and the remaining beef. I pour the cream evenly over the top so it seeps down between the layers.

Step 7:

Finally, I sprinkle a generous amount of shredded cheddar cheese over the top and cover the dish with foil.

Step 8:

I bake it covered for about 45 minutes, then uncover and bake for another 15 minutes until the cheese is bubbling and golden.

Step 9:

Once it’s done, I let it rest for about 10 minutes before cutting into it. This helps the layers set beautifully.

Tips

I always make sure the potato slices are thin and uniform so they cook evenly in the oven.

If I want extra creaminess, I add a handful of mozzarella cheese along with cheddar.

For more flavor, I sometimes add a pinch of Italian herbs to the meat mixture.

If you’re short on time, you can parboil the potatoes before layering to reduce baking time.

Ways to Serve

I love serving this casserole with a crisp green salad to balance the richness.

It also pairs well with steamed green beans or sautéed spinach.

For a heartier meal, add a slice of crusty bread on the side to soak up the creamy sauce.

If you have leftovers, reheat them the next day for an even better-tasting lunch.

Frequently Asked Questions

Can I make beef and potato casserole ahead of time?

Yes! You can assemble it a day in advance and bake it when ready.

What kind of potatoes should I use for beef and potato casserole?

I recommend using Yukon Gold or Russet potatoes because they hold their shape and absorb flavor well.

Can I freeze beef and potato casserole?

Absolutely. Just cool it completely, wrap tightly, and freeze for up to 3 months.

Is it okay to use pre-cooked ground beef in beef and potato casserole?

Yes, using pre-cooked beef can save you time, especially for meal prepping.

See You in the Kitchen

I hope you give this beef and potato casserole a try! It’s warm filling and full of comfort and I’d love to hear how yours turns out. Don’t forget to share your photos or tag me when you make it!

Happy Cooking!

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