Description
This Homemade Ground Beef and Potato Casserole is a comforting, hearty dish featuring seasoned ground beef layered with tender, baked potatoes and a creamy cheddar cheese sauce. Perfect for a family dinner, it combines savory spices and a rich, creamy texture for a satisfying meal.
Ingredients
Scale
Meat and Vegetable Base
- 2.5 tbsp butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 lb ground beef
- 1.25 tsp salt
- 1.5 tsp bouillon powder
- 1 tsp black pepper
- 1.25 tsp paprika
- 1 tsp dried oregano
Thickening and Sauce
- 2 tbsp flour
- 1 cup beef broth
- 3/4 cup milk
Main Ingredient
- 7 medium potatoes, peeled and sliced
- 1.25 cups cheddar cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef Mixture: In a large skillet or pan, melt the 2.5 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and translucent, about 4-5 minutes.
- Cook Ground Beef and Spices: Add the ground beef to the skillet and cook until browned and no longer pink, breaking it apart with a spoon. Stir in dried thyme, salt, bouillon powder, black pepper, paprika, and dried oregano. Mix well so the seasonings are evenly distributed.
- Make the Sauce: Sprinkle 2 tablespoons of flour over the cooked beef mixture and stir for 1-2 minutes to cook out the raw flour taste. Gradually add in 1 cup beef broth and 3/4 cup milk, stirring constantly to create a smooth sauce. Allow the mixture to thicken gently for a few minutes on medium heat.
- Prepare the Potatoes: Peel and slice 7 medium potatoes evenly to ensure they cook through. Lightly grease a casserole dish with butter or cooking spray.
- Assemble the Casserole: Layer half of the sliced potatoes on the bottom of the casserole dish. Spoon half of the beef and sauce mixture over the potatoes. Repeat another layer of remaining potatoes and beef mixture on top. Sprinkle the shredded cheddar cheese evenly over the final layer.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Cover the casserole dish with foil and bake for 40 minutes. Then remove the foil and bake an additional 15 minutes, or until the potatoes are tender and the cheese is melted and golden brown on top.
- Garnish and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with freshly chopped parsley for added color and flavor.
Notes
- For creamier potatoes, you can parboil the sliced potatoes for 5 minutes before assembling the casserole.
- Feel free to substitute cheddar with mozzarella or a blend of cheeses according to your preference.
- This casserole can be made ahead of time and refrigerated, then baked just before serving—add extra 10 minutes to baking time if baking cold.
- Use low sodium broth and adjust salt accordingly to control sodium content.
- Leftovers store well in the refrigerator for up to 3 days; reheat covered in the oven or microwave.
