Description
This Ground Beef and Potatoes Casserole is a comforting, flavorful dish featuring layers of tender sliced Yukon Gold potatoes and savory seasoned ground beef, topped with melted cheddar cheese. It’s a perfect family-friendly meal that combines creamy, cheesy, and hearty elements baked to bubbly perfection.
Ingredients
Scale
Meat Mixture
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- Optional: Dried herbs (thyme or rosemary)
Potato Mixture
- 4 medium Yukon Gold potatoes, peeled and thinly sliced
- 1 cup whole milk
- 2 tbsp butter, melted
- Salt and pepper to taste
Topping
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté aromatics: In a large skillet over medium heat, heat a bit of oil and cook the finely chopped onion and minced garlic until translucent, about 3-4 minutes.
- Cook the ground beef: Add the lean ground beef to the skillet, cook until browned while breaking it up with a spoon. Season well with salt, pepper, and optional dried herbs.
- Prepare the potatoes: In a bowl, combine the thinly sliced potatoes with whole milk, melted butter, salt, and pepper. Toss to coat the slices evenly.
- Assemble the casserole: Grease a baking dish and layer half of the potato mixture at the bottom. Add half of the cooked ground beef mixture on top. Repeat the layers, finishing with a generous topping of shredded cheddar cheese.
- Bake the casserole: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is melted, bubbling, and golden brown on top.
Notes
- Use Yukon Gold potatoes for their creamy texture and flavor, but Russets can also work.
- Peel potatoes for a smoother texture, or leave skins on for added fiber and rustic look.
- Adding dried herbs like thyme or rosemary enhances the flavor but is optional.
- For a richer dish, substitute whole milk with half-and-half or cream.
- Let the casserole rest for 5-10 minutes after baking to firm up before serving.
