Cheesy Ground Beef & Potato Casserole
A comforting casserole made with seasoned ground beef, creamy sauce, and layers of thinly sliced potatoes, topped with melted sharp cheddar cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 medium yellow onion, finely chopped
- 2–3 garlic cloves, minced
- 2 lbs (about 4 medium) potatoes, thinly sliced (Yukon Gold or Russet)
- 1 cup (240 ml) beef broth (low-sodium recommended)
- 1/2 cup (120 g) sour cream or plain Greek yogurt
- 1–1 1/2 cups (100–150 g) shredded sharp cheddar cheese, divided
- 1 tbsp olive oil or neutral oil for sautéing
- 1 tsp paprika
- 1 tsp dried oregano or thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Wash and slice the potatoes very thin (about 1/8-inch) and pat dry to remove excess starch.
- Heat the oil in a large skillet over medium-high heat. Sauté the chopped onion until soft, about 4 minutes, then add the garlic and cook for another 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon. Brown until no pink remains, about 6–8 minutes. Season with paprika, oregano, salt, and pepper.
- Stir in 3/4 cup of the beef broth and the sour cream (or Greek yogurt). Simmer briefly until combined. Taste and adjust seasoning.
- Layer half the potato slices in the prepared baking dish, then spoon half the beef mixture over the potatoes. Repeat with remaining potato slices and beef mixture. Pour the remaining 1/4 cup of broth around the edges.
- Cover the dish tightly with foil and bake for 35–45 minutes, or until potatoes are tender when pierced with a knife.
- Remove the foil and sprinkle the remaining cheese on top. Bake uncovered for 8–12 minutes, until bubbly and golden.
- Let the casserole rest for 5–10 minutes to set before slicing. Garnish if desired.
Notes
Yukon Gold yields a creamier texture; Russets give a fluffier bite. Use low-sodium broth if watching salt. Greek yogurt can substitute sour cream for more protein.