Beef Potato Casserole (Printable version)
Seasoned ground beef and sliced potatoes layered with creamy cheese for a comforting oven bake.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 lbs potatoes, peeled and thinly sliced
→ Dairy
05 - 1 cup shredded cheddar cheese
06 - 1 cup milk
→ Pantry
07 - 1 cup beef broth (use gluten-free if needed)
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour (or gluten-free flour)
→ Seasonings
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - 1 tsp dried thyme
13 - ½ tsp paprika
# How to Prepare:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 3 minutes. Add garlic and cook for 1 minute.
03 - Add ground beef, breaking it up while cooking until browned. Drain excess fat. Season with salt, pepper, and thyme. Remove from heat.
04 - In a small saucepan, melt 2 tbsp beef drippings or olive oil over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in beef broth and milk, stirring until thickened, about 3 to 4 minutes. Remove from heat.
05 - Arrange half of the sliced potatoes in the baking dish. Top with half the beef mixture, then half the sauce. Repeat layers with remaining potatoes, beef, and sauce.
06 - Sprinkle shredded cheddar cheese and paprika evenly over the top layer.
07 - Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until potatoes are tender and top is golden brown.
08 - Allow casserole to rest for 10 minutes before serving.
# Expert advice:
01 -
- This dish wraps up layers of flavor that feel like a warm hug after a long day
- Its simplicity made it a go-to when unexpected guests arrived, always impressing without the fuss
02 -
- Don’t skip letting the casserole rest before cutting—this keeps it from falling apart and lets flavors meld
- Using thin potato slices ensures a tender texture without long baking times
03 -
- Using a mix of drippings and olive oil for the sauce adds a subtle depth you won't get from oil alone
- Letting the potatoes soak in cold water before slicing removes excess starch, preventing a gluey texture