This casserole is comfort food at its best: tender potatoes, flavorful ground beef, and a creamy sauce baked until golden and bubbly. It’s the kind of weeknight dinner that feels special without demanding much effort. You’ll use everyday ingredients, and the steps are straightforward.
Serve it with a crisp salad or steamed veggies and you’ve got a complete, satisfying meal. Leftovers? They reheat beautifully for lunch the next day.
What Makes This Special
This dish brings together familiar flavors in a way that feels cozy and homemade.
The layered potatoes soak up the juices from the beef and the sauce, giving you a rich, well-seasoned bite every time. It’s budget-friendly, using pantry staples you probably already have. Plus, it’s flexible: you can adjust the seasoning, swap the cheese, or add veggies without breaking the recipe.
Best of all, it’s a one-pan bake, so cleanup stays simple.
Ingredients
- 1.5 pounds ground beef (80–90% lean)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch)
- 1 cup shredded cheddar or Colby Jack cheese
- 1 cup whole milk
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon mustard powder (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Olive oil or cooking spray, for the baking dish
How to Make It
- Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Slice the potatoes: Wash and peel the potatoes if you like (peels are fine to keep). Slice thinly and evenly so they cook at the same rate.
A mandoline helps, but a sharp knife works.
- Brown the beef: In a large skillet over medium-high heat, cook the ground beef until browned and crumbled, about 6–8 minutes. Drain excess fat if needed.
- Add aromatics: Reduce heat to medium. Stir in onion and cook 3–4 minutes until softened.
Add garlic and cook 30 seconds until fragrant. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, and thyme.
- Make a quick pan sauce: Push the beef mixture to one side. Melt butter in the empty space, sprinkle in flour, and stir to form a paste.
Cook 1 minute, then gradually whisk in milk and beef broth until smooth. Add Worcestershire and mustard powder. Simmer 2–3 minutes until lightly thickened.
Taste and adjust seasoning.
- Layer the casserole: Arrange half the potatoes in the baking dish. Sprinkle with a pinch of salt and pepper. Spoon half the beef and sauce over the potatoes.
Repeat with remaining potatoes and beef mixture. Press gently to settle everything.
- Add cheese and cover: Sprinkle cheese evenly over the top. Cover the dish tightly with foil so steam helps cook the potatoes.
- Bake: Bake 35–40 minutes covered, then remove the foil and bake another 15–20 minutes until the top is golden and the potatoes are fork-tender.
If the top browns too fast, tent with foil.
- Rest and serve: Let the casserole rest 10 minutes before slicing. Garnish with parsley. Serve warm.
Storage Instructions
- Refrigerator: Cool completely, then cover or transfer to an airtight container.
Store up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. For best results, freeze before baking, then thaw in the fridge overnight and bake as directed.
- Reheating: Reheat slices in the oven at 325°F (165°C) for 15–20 minutes or microwave in 60–90 second bursts until hot. Add a splash of broth or milk if it seems dry.
Health Benefits
This casserole offers a mix of protein, carbs, and fat for steady energy.
Ground beef provides iron, zinc, and B vitamins, which support oxygen transport, immune function, and metabolism. Potatoes bring potassium and vitamin C, and their natural starches are satisfying. If you use leaner beef, low-sodium broth, and moderate cheese, you can keep it lighter without losing flavor.
Adding vegetables like spinach or bell peppers boosts fiber and micronutrients for a more balanced plate.
Common Mistakes to Avoid
- Slicing potatoes too thick: Thick slices stay firm or undercooked. Aim for 1/8 inch for even, tender layers.
- Underseasoning: Potatoes need salt. Season the beef mixture and lightly season the layers as you build the casserole.
- Skipping the cover: Baking uncovered the whole time can dry out the top before the potatoes are done.
Start covered, then finish uncovered for browning.
- Not draining excess fat: Too much grease makes the dish heavy and can break the sauce. Drain if your beef has lots of fat.
- Cutting too soon: Resting helps the sauce set. Slice after 10 minutes for clean portions.
Variations You Can Try
- Cheesy Ranch: Stir 1 tablespoon dry ranch seasoning into the sauce and swap cheddar for Monterey Jack.
- Mushroom and Swiss: Add 8 ounces sliced mushrooms when cooking the onions; finish with shredded Swiss.
- Tex-Mex: Season beef with chili powder, cumin, and a pinch of cayenne.
Use pepper jack and add corn or black beans.
- Veggie Boost: Layer in thinly sliced zucchini, spinach, or bell peppers between the potatoes.
- Lighter Cream: Use 2% milk and reduce cheese to 3/4 cup. Add extra thyme and garlic for flavor.
- Herb and Garlic: Double the garlic and finish with fresh chives and parsley for a bright, savory twist.
FAQ
Can I use ground turkey instead of beef?
Yes. Use ground turkey and add a little extra olive oil when browning to prevent dryness.
Taste and adjust seasoning, as turkey is milder and may need more salt and spices.
Do I need to parboil the potatoes?
No, not if you slice them thinly. The covered bake time softens them. If your slices are thicker, parboiling for 5 minutes helps, but it’s optional.
What’s the best cheese for this casserole?
Cheddar is classic and melts well.
Colby Jack, Monterey Jack, or Swiss also work. For a sharper flavor, use aged cheddar and a small handful of Parmesan on top.
How do I prevent a watery casserole?
Thicken the sauce properly by cooking the flour for a minute and simmering until lightly thickened. Drain excess beef fat, and avoid high-moisture add-ins unless you sauté them first.
Can I make it ahead?
Yes.
Assemble up to 24 hours ahead, cover, and refrigerate. Add 10–15 minutes to the baking time since it starts cold. Alternatively, bake, cool, and reheat when ready to serve.
What side dishes go well with it?
A crisp green salad with vinaigrette balances the richness.
Steamed green beans, roasted broccoli, or a simple cabbage slaw are good picks. Garlic bread is great if you want something extra cozy.
How do I know the potatoes are done?
They should be easily pierced with a fork or knife with little resistance. If the top is brown but the potatoes need more time, cover with foil and continue baking in 5–10 minute increments.
Can I use sweet potatoes?
Yes.
Sweet potatoes add a touch of sweetness and cook similarly. Consider seasoning the beef with a bit more smoked paprika and black pepper to balance the flavor.
Is there a gluten-free option?
Use a 1:1 gluten-free flour blend for the roux or thicken with cornstarch. For cornstarch, whisk 1 tablespoon into cold milk before adding to the pan and simmer until thick.
How spicy can I make it?
Add red pepper flakes, diced jalapeños, or a little hot sauce to the beef mixture.
Pepper jack cheese also adds heat without overpowering the dish.
Final Thoughts
This Ground Beef and Potato Casserole hits that sweet spot between easy and satisfying. It’s adaptable, forgiving, and built from ingredients you recognize. Whether you’re feeding a family or looking for reliable leftovers, it delivers every time.
Keep the slices thin, season well, and let it rest—small steps that make a big difference. Then enjoy a warm, hearty meal that feels like home.