Of course! This Cheesy Ground Beef and Potato Casserole is the epitome of comfort food. It’s hearty, family-friendly, and incredibly satisfying. Think of it as a deconstructed cheeseburger meets a savory potato gratin.
Here’s a delicious and reliable recipe that will become a weeknight favorite.
The Secret to a Great Casserole
Layering is key! By creating distinct layers, you ensure every bite has a perfect balance of savory beef, tender potatoes, and melted cheese. Pre-cooking the beef mixture is crucial to develop flavor and avoid a greasy final dish.
Recipe: Cheesy Ground Beef and Potato Casserole
Serves: 6-8
Prep time: 25 minutes
Cook time: 45-50 minutes
Ingredients
For the Beef Layer:
· 1 ½ lbs (700g) ground beef (80/20 is ideal for flavor)
· 1 large yellow onion, finely chopped
· 2 cloves garlic, minced
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 tablespoon Worcestershire sauce
· 1 (15 oz / 425g) can tomato sauce or crushed tomatoes
· 1 teaspoon dried oregano or Italian seasoning
For the Potato Layer:
· 2 lbs (900g) Russet potatoes (about 3-4 large potatoes)
· 1 cup (240ml) heavy cream or whole milk
· 2 tablespoons all-purpose flour
· 1 teaspoon garlic powder
· ½ teaspoon salt
· ¼ teaspoon black pepper
For the Cheese Topping:
· 2 cups (8 oz / 225g) shredded sharp cheddar cheese
· ½ cup (2 oz / 55g) shredded mozzarella cheese (for extra stretch)
· Sliced green onions or chopped parsley for garnish (optional)
Instructions
- Prepare the Potatoes:
· Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
· Peel the potatoes and slice them very thinly, about ⅛-inch thick. A mandoline slicer is perfect for this, but a sharp knife works too. This ensures they cook through evenly.
· Place the sliced potatoes in a large bowl of cold water to prevent browning while you prepare the other ingredients.
- Make the Beef Layer:
· In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is soft (about 7-10 minutes). Drain off any excess grease.
· Add the minced garlic, salt, and pepper, and cook for one more minute until fragrant.
· Stir in the Worcestershire sauce, tomato sauce, and dried oregano. Bring to a simmer, then reduce the heat and let it cook for 5 minutes to allow the flavors to meld. Remove from heat.
- Create the Creamy Potato Base:
· In a small saucepan, whisk together the heavy cream, flour, garlic powder, salt, and pepper until the flour is dissolved.
· Heat over medium heat, whisking constantly, until the mixture just begins to simmer and thicken slightly (about 3-5 minutes). Remove from heat.
- Assemble the Casserole:
· Drain the potato slices and pat them dry with a clean kitchen towel or paper towels.
· Layer 1: Spread half of the sliced potatoes evenly on the bottom of the prepared baking dish.
· Layer 2: Pour half of the creamy sauce over the first potato layer.
· Layer 3: Spread all of the ground beef mixture evenly over the potatoes.
· Layer 4: Arrange the remaining half of the potato slices over the beef layer.
· Layer 5: Pour the remaining creamy sauce over the top, making sure it seeps down into the layers.
· Layer 6: Cover the dish tightly with foil.
- Bake:
· Bake, covered, for 40 minutes.
· Remove the foil and sprinkle the shredded cheddar and mozzarella cheese evenly over the top.
· Return to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is bubbly and golden, and the potatoes are tender when pierced with a knife.
- Rest and Serve:
· Let the casserole rest for 10-15 minutes before serving. This allows the layers to set, making it easier to cut into neat portions.
· Garnish with green onions or parsley if desired.
Chef’s Tips & Variations
· Potato Shortcut: For a quicker version, use a 20 oz bag of frozen shredded hash browns (thawed) instead of slicing fresh potatoes. The texture will be different but still delicious.
· Add Veggies: Feel free to add other vegetables to the beef layer. Diced bell peppers, corn, or peas work wonderfully.
· Cream of Mushroom Version: For an ultra-classic, creamy result, you can replace the homemade creamy sauce with one or two (10.5 oz) cans of condensed cream of mushroom soup, undiluted.
· Spice it Up: Add a pinch of red pepper flakes to the beef mixture or use a can of Rotel diced tomatoes & green chilies instead of plain tomato sauce.
· Make Ahead: You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold from the fridge.
This casserole is the ultimate comfort food that is sure to please a crowd. Enjoy