Description

A hearty, one-dish comfort food casserole featuring layers of thinly sliced potatoes, seasoned ground beef, and a rich, bubbly cheese sauce. It is budget-friendly, crowd-pleasing, and tastes better the next day.

Ingredients

Scale

1.5 lbs ground beef (80/20 lean-to-fat ratio)
2 medium yellow onions, finely diced
4 cloves garlic, minced
3 lbs potatoes (Yukon Gold or Russet), sliced thinly (1/8 inch)
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup beef broth (low-sodium)
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Optional: 1 cup frozen peas or 1/2 cup diced bell peppers

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Slice potatoes thinly and place in a bowl of cold water to prevent browning.
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Drain excess fat, leaving a little for flavor.
Add diced onions and garlic to the beef; cook for 2-3 minutes until soft. Stir in paprika, thyme, garlic powder, salt, and pepper. Remove from heat.
In a bowl, whisk together heavy cream, beef broth, and half of the shredded cheese.
Layer the casserole: Start with a thin layer of the cream-cheese mixture, then potato slices, then beef mixture. Repeat until ingredients are used, finishing with a final layer of potatoes.
Pour the remaining cream-cheese mixture over the top. Cover tightly with aluminum foil.
Bake covered for 45 minutes, or until potatoes are tender when pierced with a fork.
Remove foil, sprinkle remaining cheese on top, and bake uncovered for 15 minutes until cheese is bubbly and golden.
Optional: Broil for 2 minutes for a crispy top, watching closely to prevent burning.
Let rest for 10 minutes before serving to allow sauce to thicken.

Notes

For best results, slice potatoes uniformly (1/8 inch thick) using a mandoline. Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Let the casserole rest for 10 minutes after baking to allow the sauce to set. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat with a splash of milk or cream to maintain creaminess.

Prep Time: 33 minutes
Cook Time: 70 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/8 of the casserole
Calories: 450
Sugar: 4
Sodium: 650
Fat: 24
Saturated Fat: 12
Carbohydrates: 35
Fiber: 3
Protein: 22

Keywords: ground beef casserole, cheesy potatoes, comfort food, crowd pleaser, one pot meal, budget dinner, family friendly