Ground Beef and Potato Casserole
A hearty and savory baked dish featuring tender layers of thinly sliced potatoes and perfectly seasoned ground beef, all enveloped in a rich, creamy sauce and finished with a layer of bubbling cheddar cheese. Ideal for breakfast, lunch, or dinner, this comforting classic is both satisfying and easy to prepare.
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Servings: 6
Ingredients
- 1 cup 120g grated cheddar cheese, for topping
- 1 teaspoon 2-3g ground black pepper
- 2 tablespoons 15g all-purpose flour
- 1 pound 450g lean ground beef
- ½ cup 118ml whole milk
- 1 teaspoon 3g paprika powder
- 6 medium-sized potatoes skinned and thinly sliced
- 2 tablespoons 28g butter or neutral oil
- 1 teaspoon 6g fine salt, or to taste
- 1 teaspoon 1g finely chopped fresh thyme
- 1 teaspoon 3g beef bouillon granules (or substitute with extra salt)
- 1 teaspoon 1-2g dried oregano
- 2 cloves garlic finely minced
- 1 cup 236ml beef stock
- 1 onion finely diced
- Fresh chopped parsley optional for garnish
Instructions
- Set your oven to preheat at 375°F (190°C).
- Peel the potatoes and cut them into uniform, thin slices to ensure even cooking throughout the dish.
- Warm the butter or oil in a large skillet over medium heat. Sauté the chopped onion, minced garlic, and thyme until the onion turns soft and translucent and the mixture becomes aromatic.
- Add the ground beef to the skillet and cook thoroughly, crumbling it into small pieces as it browns. Season the mixture with salt, black pepper, bouillon powder, paprika, and oregano.
- Once the beef is browned, pour off any excess fat. Dust the mixture evenly with flour, stir to coat, and let it cook for about a minute to remove the raw flour taste.
- Slowly pour in the beef broth followed by the milk, stirring constantly. Allow the mixture to simmer and thicken until it forms a smooth, gravy-like consistency.
- Lightly grease a 9-by-13-inch baking dish using butter or non-stick spray. Layer half of the sliced potatoes on the bottom, followed by half of the meat and sauce mixture. Repeat the layering process with the remaining potatoes and beef mixture.
- Cover the dish with foil and bake for 45 minutes or until the potatoes are fork-tender.
- Remove the foil and scatter the shredded cheddar cheese across the surface. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese is melted and bubbling.
- Take the casserole out of the oven and allow it to rest for several minutes before garnishing with chopped parsley and serving.
Notes
To achieve a golden, slightly crisp surface, broil the casserole briefly at the end of the bake time.
Avoid adding the cheese too early—wait until the potatoes are fully cooked, then add cheese and return to the oven uncovered.
Do not overcook the beef in the skillet; it should be browned but still juicy, as it will continue to cook in the oven.
Allow the casserole to sit for 10–15 minutes after baking. This resting period lets the sauce thicken naturally and improves the overall texture and flavor.