Beef and Potato Casserole
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.
- 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.
Store leftovers refrigerated for up to 3 days.
Find it online: https://allrecipesmade.com/beef-and-potato-casserole/
