This Ground Beef and Potatoes Casserole is the ultimate comfort food, featuring seasoned meat, tender sliced potatoes, and a layer of gooey melted cheese. It is a simple, satisfying meal that works perfectly as a hearty weeknight dinner, a side dish, or even a crowd-pleasing breakfast bake.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it is incredibly versatile and budget-friendly, using kitchen staples to create a high-impact meal. It is a fuss-free, one-dish wonder that even the pickiest eaters will enjoy, making it a staple for busy families who need a reliable “kid-approved” dinner. Plus, the combination of savory beef gravy and cheesy potatoes is an irresistible classic that brings warmth to any table.
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 (or to taste)
- 1 teaspoon bouillon powder
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 tablespoons flour
- 1 cup beef broth
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped for garnish
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Peel the potatoes and slice them thinly. Try to keep the thickness consistent so that they cook evenly throughout the casserole.
- In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and thyme, sautéing until the onion is translucent and the garlic is fragrant.
- Add the ground beef to the skillet. Cook until browned, breaking it into small crumbles as it cooks. Season the meat with salt, pepper, bouillon powder, oregano, and paprika.
- Drain any excess fat from the skillet. Sprinkle the flour over the beef mixture and stir well, cooking for about one minute to toast the flour.
- Gradually pour in the beef broth and milk while stirring constantly. Continue to cook until the mixture thickens slightly into a gravy-like consistency.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish. Top with half of the ground beef and gravy mixture. Repeat the layers with the remaining potatoes and beef.
- Cover the dish tightly with aluminum foil and bake for 45 minutes, or until the potatoes are fork-tender.
- Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven for another 10 to 15 minutes until the cheese is melted and bubbling.
- Let the casserole cool for a few minutes before garnishing with fresh parsley and serving.
Expert Tips / Pro Tips
For the best results, use Russet potatoes; their high starch content helps them hold their shape while soaking up the savory flavors of the gravy. If you prefer a crispy, golden-brown top, turn on the broiler for the last 2 to 3 minutes of baking once the cheese has melted. It is also important to let the casserole rest for at least 10 minutes after taking it out of the oven. This allows the sauce to thicken and the flavors to meld, ensuring every scoop is perfect. Lastly, remember that the ground beef will continue to cook in the oven, so you can stop browning it just as the pink disappears to keep it juicy.
Variations & Substitutions
Vegetable Boost: You can easily add more nutrients by mixing in peas, carrots, sweet corn, or chopped bell peppers into the beef mixture.
Gravy Shortcut: If you are short on time, you can replace the homemade gravy components (flour, broth, and milk) with a can of cream of mushroom or cheddar cheese soup.
Protein Swaps: For a lighter version, swap the ground beef for ground turkey or chicken. For a bolder flavor, try using spicy ground sausage.
Cheese Options: While cheddar is classic, Monterey Jack, Colby, or Mozzarella work beautifully. Use Pepper Jack if you want a spicy kick.
Umami Boost: Add a splash of Worcestershire sauce or soy sauce to the beef mixture to deepen the savory flavor profile.
Serving Suggestions
This Ground Beef and Potatoes Casserole is a robust meal on its own, but it pairs wonderfully with a crisp green salad or steamed vegetables like broccoli or green beans. To soak up every drop of the creamy gravy, serve it alongside soft dinner rolls or garlic bread.
Storage, Freezing & Reheating
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezing: This casserole freezes well for up to 3 months. To freeze, ensure it is completely cool and wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before reheating.
Reheating: To maintain the texture, reheat the entire dish in a 350°F (180°C) oven for 15 to 20 minutes. Individual portions can be reheated in the microwave for 1 to 2 minutes.
Make-Ahead Tip: You can assemble the casserole a day in advance and keep it in the fridge. When ready to bake, place the cold dish in a cold oven and then set the temperature to avoid cracking the glass or ceramic dish.
Nutrition Information
| Nutrient | Amount Per Serving |
| Calories | 503 kcal |
| Carbohydrates | 43g |
| Protein | 24g |
| Total Fat | 26g |
| Saturated Fat | 12g |
| Cholesterol | 85mg |
| Sodium | 849mg |
| Fiber | 6g |
| Sugar | 4g |
Ground Beef and Potatoes Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Peel the potatoes and slice them thinly. Try to keep the thickness consistent so that they cook evenly throughout the casserole.6 medium potatoes
- In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and thyme, sautéing until the onion is translucent and the garlic is fragrant.2 tablespoons butter or cooking oil, 1 onion, 2 cloves garlic, 1 teaspoon fresh thyme
- Add the ground beef to the skillet. Cook until browned, breaking it into small crumbles as it cooks. Season the meat with salt, pepper, bouillon powder, oregano, and paprika.1 pound ground beef, 1 teaspoon salt, 1 teaspoon bouillon powder, 1 teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon oregano
- Drain any excess fat from the skillet. Sprinkle the flour over the beef mixture and stir well, cooking for about one minute to toast the flour.2 tablespoons flour
- Gradually pour in the beef broth and milk while stirring constantly. Continue to cook until the mixture thickens slightly into a gravy-like consistency.1 cup beef broth, 1/2 cup milk
- Layer half of the sliced potatoes in the bottom of the prepared baking dish. Top with half of the ground beef and gravy mixture. Repeat the layers with the remaining potatoes and beef.
- Cover the dish tightly with aluminum foil and bake for 45 minutes, or until the potatoes are fork-tender.
- Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven for another 10 to 15 minutes until the cheese is melted and bubbling.1 cup shredded cheddar cheese
- Let the casserole cool for a few minutes before garnishing with fresh parsley and serving.Fresh parsley
Notes
FAQ
What are the best potatoes to use for this casserole?
Russet potatoes are the top choice because they absorb flavors well and provide a great texture. Yukon Gold potatoes are also a fantastic all-purpose option if you prefer a slightly creamier consistency.
Can I make Ground Beef and Potatoes Casserole ahead of time?
Yes! You can assemble the layers and keep the dish covered in the refrigerator for up to 48 hours before baking. This makes it an excellent option for meal prep.
Why are my potatoes still hard after baking?
This usually happens if the potato slices are too thick. To ensure they soften completely, slice them as thinly as possible (about 1/8 inch) and make sure the dish is tightly sealed with foil to trap the steam.
Can I use frozen potatoes?
While fresh potatoes provide the best texture, you can use frozen sliced potatoes or even tater tots in a pinch. Note that cooking times may vary if using frozen ingredients.