Description
A comforting and hearty homemade ground beef and potato casserole that’s perfect for family dinners.
Ingredients
Scale
- 1.5 pounds ground beef
- 6 medium Russet or Yukon Gold potatoes, thinly sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1 cup milk (whole or 2%)
- 0.5 cup beef broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon dried thyme
- Optional: chopped parsley for garnish
Instructions
- Wash, peel, and thinly slice the potatoes. Soak in cold water, then pat dry.
- In a skillet, heat olive oil, sauté onions and garlic, then brown the ground beef. Season with salt, pepper, paprika, and thyme. Drain excess grease.
- In a saucepan, melt butter, whisk in flour, then add milk and broth. Cook until thickened, then stir in 1 cup of shredded cheese until melted.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer potatoes, beef mixture, and cheese sauce. Repeat layers and top with remaining cheese.
- Cover with foil and bake for 50–60 minutes. Uncover and bake an additional 15 minutes until cheese is golden.
- Let casserole rest for 10–15 minutes before serving. Garnish with parsley if desired.
Notes
- For a spicier version, add diced jalapeños or red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg