Ground Beef and Potato Casserole
This comforting Ground Beef and Potato Casserole is a hearty, crowd-pleasing dish that combines layers of tender, thinly-sliced russet potatoes with savory seasoned ground beef, rich cheese sauce, and a crispy cheddar topping. Perfectly spiced with smoked paprika and thyme, this casserole is brought together with a creamy cheese sauce made with melted cheddar, butter, and milk for an irresistibly gooey finish. Easy to prepare with simple pantry staples, this dish is baked to bubbly, golden perfection in under an hour, making it an ideal dinner for busy weeknights or potluck gatherings. Garnish with fresh parsley for a pop of color and serve warm for a complete, satisfying meal.
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Recipe Information
Ingredients
- 1 lb ground beef
- 4 medium russet potatoes
- 1 large yellow onion
- 2 large garlic cloves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika
- 0.25 tsp dried thyme
- 2 tbsp all-purpose flour
- 1.5 cups beef broth
- 1.5 cups shredded cheddar cheese
- 0.5 cup milk
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
Peel and thinly slice the potatoes (about 1/8-inch thick) and set them aside in a bowl of cold water to prevent browning.
Finely dice the onion and mince the garlic.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess grease.
Season the beef mixture with salt, black pepper, smoked paprika, and dried thyme. Stir well to combine.
Sprinkle the all-purpose flour over the beef mixture and stir until the flour is fully incorporated. Slowly pour in the beef broth while stirring. Simmer for 3-4 minutes until the mixture thickens slightly. Remove from heat.
In a small saucepan, melt the butter over medium heat. Stir in the milk, then 1 cup of shredded cheddar cheese. Cook, stirring, until the cheese is melted and the mixture is smooth. Remove from heat.
Drain the sliced potatoes and pat them dry with a clean towel.
Layer one-third of the sliced potatoes evenly in the prepared baking dish. Spread half of the beef mixture over the potatoes. Repeat with another layer of potatoes, the remaining beef mixture, and finish with a final layer of potatoes.
Pour the cheese sauce evenly over the top layer of potatoes, spreading it out with a spoon to cover as much as possible.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top, and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden and the potatoes are fork-tender.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 5247 mg | 228% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 20.5 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1602 mg | 123% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5681 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
