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Ground Beef and Potatoes Casserole

Ground Beef and Potatoes Casserole

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.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 503
Ingredients Equipment Method Notes

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

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Aluminum Foil

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
  2. Peel the potatoes and slice them thinly. Try to keep the thickness consistent so that they cook evenly throughout the casserole.
    6 medium potatoes
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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.
  8. Cover the dish tightly with aluminum foil and bake for 45 minutes, or until the potatoes are fork-tender.
  9. 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
  10. Let the casserole cool for a few minutes before garnishing with fresh parsley and serving.
    Fresh parsley

Notes

For best results, use Russet potatoes as their high starch content helps them hold their shape while soaking up the savory gravy. Allow the casserole to rest for at least 10 minutes after baking to let the sauce thicken and flavors meld.