Description
This hearty Ground Beef and Potato Casserole is a comforting layered dish featuring tender sliced potatoes and savory ground beef cooked in a flavorful gravy. Topped with melted cheddar cheese, it’s perfect for a family dinner or meal prep. With simple ingredients and straightforward steps, it delivers a satisfying and warming meal packed with classic flavors.
Ingredients
Potatoes
- 6 medium potatoes, peeled and thinly sliced
Beef Mixture
- 2 tablespoons (28g) butter or cooking oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon (1g) fresh thyme, minced
- 1 pound (450g) ground beef
- 1 teaspoon (6g) salt, to taste
- 1 teaspoon (3g) bouillon powder or substitute with salt
- 1 teaspoon (2-3g) ground black pepper
- 1 teaspoon (3g) paprika
- 1 teaspoon (1-2g) oregano
- 2 tablespoons (15g) flour
- 1 cup (236ml) beef broth
- ½ cup (118ml) milk
Topping
- 1 cup (120g) shredded cheddar cheese
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Potatoes: Peel and thinly slice the potatoes ensuring slices are as uniform as possible so they cook evenly in the casserole.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add diced onion, minced garlic, and fresh thyme and sauté until the onion becomes translucent and the garlic is fragrant, roughly 3-5 minutes.
- Cook Ground Beef: Add the ground beef to the skillet and cook until browned and fully cooked, breaking it into small crumbles as it cooks. Season with salt, ground black pepper, bouillon powder, oregano, and paprika.
- Drain Fat and Add Flour: Drain excess fat from the skillet to avoid greasiness. Sprinkle the flour over the beef mixture and stir well to combine. Cook for another minute to toast the flour, which will help thicken the sauce.
- Add Liquids: Gradually pour in the beef broth and milk while stirring constantly. Continue cooking the mixture until it thickens into a gravy-like consistency, about 3-5 minutes.
- Layer Casserole: Grease a 9″x13″ baking dish with butter or non-stick spray. Arrange half of the sliced potatoes on the bottom, then spread half of the beef mixture evenly over the potatoes. Repeat with the remaining potatoes and beef mixture.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for about 45 minutes or until the potatoes are tender when pierced with a fork.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded cheddar cheese evenly over the top. Return the casserole to the oven and bake uncovered for an additional 10-15 minutes until the cheese is melted, golden, and bubbly.
- Serve: Remove from the oven and allow the casserole to cool for a few minutes. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- For even potato slices, use a mandoline if available.
- Drain excess fat carefully to prevent a greasy casserole.
- You can substitute the milk for a dairy-free alternative if preferred.
- To add extra flavor, consider mixing in a little Worcestershire sauce with the beef.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
