A comforting layered bake of thinly sliced potatoes, savory ground beef, and creamy melted cheese — perfect for weeknight dinners or family gatherings.
Recipe Card
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Dietary Info: Contains dairy, gluten-free adaptable
Ingredients
- 1 ½ pounds (680 g) ground beef (80/20 blend recommended)
- 2 pounds (900 g) potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) milk
- 1 ½ cups (150 g) shredded mozzarella or cheddar cheese
- ½ teaspoon dried thyme (plus extra for garnish)
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons grated Parmesan (optional, for topping)
Optional Add-Ins:
- ½ cup (50 g) chopped bell peppers
- 1 tablespoon tomato paste (for a richer flavor)
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil.
- Cook the Beef: In a skillet, heat olive oil and sauté onion until soft. Add garlic and ground beef. Cook until browned. Drain excess fat. Season with salt, pepper, paprika, and thyme.
- Prepare Potatoes: Peel and thinly slice potatoes (about ⅛ inch thick).
- Make the Cream Mixture: In a small bowl, mix cream and milk. Add a pinch of salt and pepper.
-
Layer the Casserole:
- Spread a layer of potatoes on the bottom of the baking dish.
- Add half of the beef mixture.
- Repeat layers, finishing with potatoes.
- Pour cream mixture evenly over the top.
- Top with Cheese: Sprinkle mozzarella (and Parmesan if using) evenly.
- Bake: Cover with foil and bake for 45 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
- Rest and Serve: Let it rest for 10 minutes before slicing. Garnish with fresh thyme.
Quick Notes
- Slice potatoes uniformly for even cooking.
- If using lean beef, add 1 tablespoon of butter for richness.
- This recipe can be made ahead and baked later.
Introduction
This Ground Beef and Potato Casserole is the ultimate comfort food — hearty, creamy, and full of satisfying layers. It’s a dish that brings back family-style cooking with a simple balance of savory beef and tender potatoes baked in a rich, cheesy sauce. Ideal for busy weeknights or a cozy weekend dinner.
Step-by-Step Cooking Guide
1. Prepare the Ingredients:
Peel potatoes and slice them thin using a mandoline or sharp knife. Chop onions and garlic.
2. Brown the Meat:
Cook ground beef until no longer pink. Add onions, garlic, and seasoning. This builds the base flavor for the casserole.
3. Layering:
Start with potatoes to create a base layer. Add the seasoned beef mixture, then repeat. Pour the milk-cream mix evenly to ensure it seeps through the layers for that creamy texture.
4. Baking:
Cover with foil for the first part of baking to trap moisture, then uncover to let the cheese brown and the edges crisp.
5. Finishing Touch:
Rest before serving to allow the layers to set. Garnish with fresh thyme or parsley for color and aroma.
Ingredient Details & Substitution Tips
- Ground Beef: Use ground turkey or chicken for a lighter version.
- Potatoes: Yukon Gold or Russet work best for their creaminess.
- Cream/Milk: For a lighter version, use evaporated milk or half-and-half.
- Cheese: Mozzarella gives stretch; cheddar adds sharpness.
- Herbs: Try rosemary or oregano for variation.
Recipe Variations & Serving Suggestions
- Spicy Twist: Add 1 teaspoon chili flakes or diced jalapeños.
- Vegetarian Version: Replace beef with lentils, mushrooms, or plant-based mince.
- Creamy Upgrade: Mix ½ cup sour cream into the cream mixture.
- Serving Ideas: Pair with a crisp green salad or steamed vegetables.
Storage & Make-Ahead Info
- Storage: Cool completely, cover tightly, and refrigerate for up to 4 days.
- Freezing: Wrap individual portions in foil, freeze up to 2 months. Thaw overnight before reheating.
- Reheat: Bake at 350°F (175°C) for 15–20 minutes or microwave individual servings.
- Make Ahead: Assemble up to 24 hours before baking, cover, and refrigerate.
Nutrition (per serving, approx.)
Calories: 410 | Protein: 25 g | Carbs: 22 g | Fat: 26 g
Allergens: Dairy
Dietary Tags: Gluten-Free adaptable, High-Protein
FAQs
Q: Can I use raw ground beef directly in layers?
A: No, always cook and season it first to avoid excess grease and uneven cooking.
Q: Can I make it dairy-free?
A: Yes, use coconut milk or oat cream and dairy-free cheese.
Q: Can I use sweet potatoes instead?
A: Absolutely, but baking time may vary slightly (add 5 minutes).
Q: How do I prevent watery casserole?
A: Drain cooked beef well and slice potatoes thinly for even baking.
Story Behind the Recipe
This casserole started as a practical weeknight meal — a way to stretch ground beef and potatoes into something filling and family-friendly. Over time, it became a favorite comfort classic, often appearing at Sunday dinners or potlucks. Its appeal lies in its simplicity: basic ingredients layered into a warm, cheesy, and satisfying dish.
Call to Action
Try this Ground Beef and Potato Casserole for your next cozy dinner. If you enjoy it, leave a review or share your own variation in the comments. Your feedback helps others bring more homemade comfort to their tables.
