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Ground Beef and Potato Casserole Recipe

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4.2 from 6 reviews

A hearty and comforting Ground Beef and Potato Casserole featuring layers of thinly sliced potatoes and seasoned ground beef in a rich, creamy gravy, topped with melted cheddar cheese. Perfect for a family dinner, this classic casserole is baked until golden and bubbling, delivering a delicious blend of flavors and textures.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes covered + 15 minutes uncovered
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

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

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
  2. Slice the potatoes: Peel and thinly slice the potatoes, making sure slices are consistent in thickness to ensure even cooking.
  3. Sauté aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and fresh thyme, and sauté until the onions are translucent and the garlic is fragrant, about 3-5 minutes.
  4. Cook the ground beef: Add the ground beef to the skillet and cook until browned and fully cooked, breaking it up into small crumbles as it cooks. Season with salt, black pepper, bouillon powder, oregano, and paprika.
  5. Add flour: Drain any excess fat from the skillet, then sprinkle the flour over the beef mixture. Stir to combine and cook for about 1 minute to toast the flour and remove raw taste.
  6. Make the gravy: Gradually pour in the beef broth and milk while stirring constantly. Continue cooking until the mixture thickens into a gravy-like consistency, about 3-5 minutes.
  7. Assemble the casserole: Grease a 9-inch by 13-inch baking dish with butter or non-stick spray. Layer half of the sliced potatoes evenly on the bottom, followed by half of the beef mixture. Repeat with the remaining potatoes and beef mixture to create two layers.
  8. Bake covered: Cover the dish with aluminum foil and bake in the preheated oven for approximately 45 minutes, or until the potatoes become tender.
  9. Add cheese topping: Remove the foil, sprinkle the shredded cheddar cheese evenly over the top of the casserole, then return to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese melts and bubbles.
  10. Serve: Remove from the oven and let the casserole cool for a few minutes. Garnish with freshly chopped parsley if desired, then serve warm.

Notes

  • For even cooking, slice the potatoes as uniformly as possible.
  • You can substitute the bouillon powder with extra salt if preferred.
  • Allow the casserole to rest a few minutes after baking to help it set and make serving easier.
  • Use low-fat or lactose-free milk to make the recipe lower in fat or lactose.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.

Find it online: https://cheftinaskitchen.com/ground-beef-and-potato-casserole-recipe-2/