I appreciate how this casserole combines simple ingredients into something deeply flavorful. The seasoned beef adds savory richness, while the thinly sliced potatoes become tender and soak up the creamy sauce beautifully.
I also enjoy how the layers come together in one baking dish. Once it’s in the oven, I can relax while it transforms into a golden, bubbly meal topped with melted cheese. The combination of cheddar and mozzarella gives it the perfect balance of sharpness and stretch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef 1 small onion, diced 2 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon smoked paprika ½ teaspoon dried thyme 1 teaspoon Worcestershire sauce 3 large russet potatoes, thinly sliced 2 tablespoons butter, melted ½ teaspoon salt ½ teaspoon garlic powder ¼ teaspoon black pepper 1 ½ cups whole milk ½ cup heavy cream 2 tablespoons all-purpose flour ½ teaspoon salt ½ teaspoon ground mustard 1 teaspoon dried parsley 1 cup shredded cheddar cheese ½ cup shredded mozzarella cheese ½ cup shredded cheddar cheese (for topping) 2 tablespoons chopped fresh parsley
Directions
I begin by preheating my oven to 350°F (175°C).
In a cast iron skillet over medium heat, I sauté the diced onion in olive oil until translucent. I add the minced garlic and cook until fragrant. Then I stir in the ground beef along with the salt, pepper, smoked paprika, dried thyme, and Worcestershire sauce. I cook everything until the beef is browned and fully cooked.
In a mixing bowl, I toss the thinly sliced potatoes with melted butter, salt, garlic powder, and black pepper. I layer half of the seasoned potatoes at the bottom of a greased baking dish. I spread the cooked beef mixture evenly over the potatoes, then top with the remaining potato slices.
In another bowl, I whisk together the whole milk, heavy cream, flour, salt, ground mustard, and dried parsley until smooth. I pour this creamy mixture evenly over the layered casserole.
I sprinkle the shredded cheddar and mozzarella cheeses evenly over the top, finishing with the extra cheddar for a rich, cheesy crust.
I cover the dish with foil and bake for 45 minutes. Then I remove the foil and bake for an additional 15 minutes, until the top is golden brown and bubbly.
I let the casserole cool slightly before serving and finish with chopped fresh parsley for a touch of freshness.
I sometimes add sautéed mushrooms or bell peppers to the beef mixture for extra flavor and texture. If I want a little heat, I sprinkle in some crushed red pepper flakes.
For a richer twist, I swap part of the cheddar for Gruyère cheese. When I want a lighter option, I use half-and-half instead of heavy cream and reduce the cheese slightly.
I also enjoy adding a thin layer of spinach between the beef and potatoes for a subtle vegetable boost.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer warming individual portions in the oven at 350°F until heated through to maintain the texture.
If I use the microwave, I heat it in short intervals, covering it loosely to prevent drying out. I can also freeze the fully baked casserole for up to 2 months, thawing it overnight in the refrigerator before reheating.
FAQs
Can I prepare this casserole ahead of time?
Yes, I often assemble the casserole a day in advance and refrigerate it. I bake it just before serving, adding a few extra minutes if it’s cold from the fridge.
How thin should I slice the potatoes?
I slice them about 1/8 inch thick so they cook evenly and become tender during baking.
Can I use a different type of potato?
Yes, I can use Yukon Gold potatoes for a slightly creamier texture, though I find russets hold their shape nicely.
How do I know when the casserole is fully cooked?
I insert a knife into the center to check that the potatoes are tender. The top should be golden and the sauce bubbling.
Can I substitute the ground beef?
Yes, I sometimes use ground turkey or ground chicken as a lighter alternative. Both work well with the creamy sauce and cheese.
Conclusion
I find this Beef and Potato Casserole to be the ultimate comfort food. The layers of seasoned beef, tender potatoes, creamy sauce, and melted cheese create a dish that feels hearty and satisfying. Whenever I make it, it fills my kitchen with warmth and brings everyone eagerly to the table.
This Beef and Potato Casserole is the ultimate comfort food layered with seasoned ground beef, tender sliced russet potatoes, and a rich creamy sauce. Finished with melted cheddar and mozzarella, it’s a hearty family dinner perfect for cozy nights.
Author:Sarah
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Ingredients
For the Beef Layer
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon dried thyme
1 teaspoon Worcestershire sauce
For the Potato Layer
3 large russet potatoes, thinly sliced
2 tablespoons butter, melted
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
For the Creamy Sauce
1 ½ cups whole milk
½ cup heavy cream
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground mustard
1 teaspoon dried parsley
Topping
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese (for extra cheesiness)
2 tablespoons chopped fresh parsley
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C).
Cook the Beef:
In a cast iron skillet over medium heat, sauté diced onion in olive oil until translucent. Add minced garlic and cook until fragrant. Stir in ground beef, salt, pepper, smoked paprika, thyme, and Worcestershire sauce. Cook until browned. Drain excess grease if needed.
Prepare Potatoes:
In a mixing bowl, toss thinly sliced potatoes with melted butter, salt, garlic powder, and black pepper.
Layer the Casserole:
Lightly grease a baking dish. Layer half of the seasoned potatoes on the bottom. Spread the cooked beef mixture evenly over the potatoes. Top with the remaining potato slices.
Make the Cream Sauce:
In a bowl, whisk together milk, heavy cream, flour, salt, ground mustard, and dried parsley until smooth. Pour evenly over the casserole.
Add Cheese & Bake:
Sprinkle cheddar and mozzarella cheeses evenly over the top. Cover with foil and bake for 45 minutes.
Remove foil and bake an additional 15 minutes until golden brown and bubbly.
Cool & Serve:
Let the casserole rest for 10 minutes before serving. Garnish with fresh chopped parsley.
Notes
Slice potatoes evenly (about ⅛-inch thick) for consistent cooking.
For extra flavor, add a pinch of red pepper flakes.
You can substitute ground turkey for a lighter version.
