Potato Beef Casserole
Creamy, cheesy, and comforting, this Potato Beef Casserole is a family-friendly one-dish meal that satisfies picky eaters and is perfect for any gathering.
Ingredients
Main Ingredients
- 4 large potatoes (Yukon Gold or Russet) Sliced thinly
- 1 lb ground beef (80/20) For flavor
- 1 unit onion, chopped
- 2 cups heavy cream Substitute with half-and-half for lighter version
- 2 cups shredded cheddar cheese Sharp cheddar recommended for best flavor
- 1 tsp garlic powder
- 1 tsp paprika
- to taste salt and pepper Adjust to personal preference
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash and thinly slice the potatoes, about 1/8-inch thick, and set them aside in a bowl of cold water briefly to remove excess starch, then pat dry.
- Heat a skillet over medium. Add the ground beef and chopped onion, cooking until the beef is browned and the onion is translucent, about 6–8 minutes. Drain any excess fat.
- Stir in the garlic powder, paprika, and season with salt and pepper. Taste and adjust seasoning, then remove from heat.
Layering and Baking
- In a greased 9x13-inch baking dish, arrange half the potato slices in an even layer.
- Spread half the cooked beef mixture over the potatoes, pour half the heavy cream evenly over the layers, then sprinkle half the cheddar cheese.
- Repeat: add a second layer of potatoes, the remaining beef, the remaining cream, and finish with the remaining cheddar on top. Press down gently so layers contact the cream.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden and a knife slides easily into the potatoes.
- Let the casserole rest for 5–10 minutes before serving to let the cream set slightly.
Notes
Serve slices with a crisp green salad or steamed broccoli. For a heartier plate, add warmed salsa or caramelized onions on top. Can be stored in the fridge for 3–4 days or frozen for up to 2 months.