Beef and Potato Casserole Recipe

Introduction

Beef and Potato Casserole is a comforting, hearty dish perfect for family dinners. Layered with seasoned ground beef, creamy potatoes, and melted cheddar, it’s easy to prepare and sure to satisfy.

Ingredients

• 1 pound ground beef (80/20)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• 4 medium russet potatoes (about 2 pounds), thinly sliced (⅛ inch)
• 1 cup heavy cream
• 1 cup grated sharp cheddar cheese
• 2 tablespoons butter, for dotting
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Optional: ½ cup frozen peas or diced carrots
• Optional: ½ teaspoon smoked paprika

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish generously.
2. Step 2: Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook for about 5 minutes until it starts to brown.
3. Step 3: Add chopped onion and cook another 4 minutes until softened.
4. Step 4: Stir in minced garlic, tomato paste, Worcestershire sauce, salt, pepper, and smoked paprika if using. Cook for 2 more minutes until fragrant and well combined. Remove from heat.
5. Step 5: Using a mandoline or sharp knife, slice potatoes thinly (⅛ inch). Soak slices in cold water for 10 minutes, then drain and pat dry thoroughly.
6. Step 6: Spread half the sliced potatoes in an even layer on the bottom of the baking dish.
7. Step 7: Evenly distribute half the cooked beef mixture over the potatoes.
8. Step 8: Repeat with the remaining potatoes and beef to make two layers.
9. Step 9: In a small bowl, combine heavy cream with fresh thyme leaves. Pour evenly over the layered casserole.
10. Step 10: Sprinkle grated cheddar cheese on top, then dot with small bits of butter.
11. Step 11: Cover the dish loosely with foil and bake for 30 minutes.
12. Step 12: Remove foil and bake another 15-25 minutes until the top is golden brown and bubbly, and potatoes are tender when pierced with a fork. Tent with foil if the top browns too quickly.
13. Step 13: Let the casserole rest for 10 minutes before serving.

Tips & Variations

• Add frozen peas or diced carrots to the beef mixture for extra color and nutrients.
• Use smoked paprika to add a subtle smoky flavor to the dish.
• For a creamier texture, substitute half of the heavy cream with sour cream.
• Make sure to dry the potato slices well to prevent a soggy casserole.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance. Keep it covered in the refrigerator and bake it right before serving, adding a few extra minutes to the baking time if baked cold.

Can I use a different type of potato?

Russet potatoes work best for their starchy texture, but Yukon Gold potatoes can be used for a creamier, buttery flavor.

Beef and Potato Casserole Recipe

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★★★★★

4.6 from 83 reviews

• Author: Julian
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x

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Description

This hearty Beef and Potato Casserole combines savory ground beef, thinly sliced russet potatoes, and a creamy cheddar topping for a comforting, satisfying meal. Layers of seasoned beef and potatoes are baked to golden perfection, creating a rich and flavorful dish perfect for family dinners or meal prep. Optional additions like peas, carrots, and smoked paprika add extra flavor and nutrition.

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Ingredients

Scale 1x2x3x

Beef Mixture

• 1 pound ground beef (80/20)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• ½ teaspoon smoked paprika (optional)
• ½ cup frozen peas or diced carrots (optional)

Potatoes and Topping

• 4 medium russet potatoes (about 2 pounds), thinly sliced (⅛ inch)
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 cup grated sharp cheddar cheese
• 2 tablespoons butter, for dotting

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Instructions

1. Prepare the baking dish: Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish generously to prevent sticking and facilitate even cooking.
2. Cook the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for about 5 minutes until it starts to brown, stirring occasionally to ensure even cooking.
3. Sauté the aromatics: Add the finely chopped onion to the skillet and cook another 4 minutes until softened and translucent, stirring to avoid burning.
4. Add flavorings: Stir in minced garlic, tomato paste, Worcestershire sauce, salt, pepper, and smoked paprika if using. Cook for 2 more minutes until fragrant and the mixture is well combined. Remove from heat and, if desired, stir in frozen peas or diced carrots for added texture and nutrition.
5. Prepare the potatoes: Using a mandoline or a sharp knife, slice the russet potatoes thinly to about ⅛ inch thickness. Soak the slices in cold water for 10 minutes to remove excess starch. Drain and pat dry thoroughly with a clean kitchen towel to ensure crisp and even cooking.
6. First potato layer: Spread half of the sliced potatoes in an even layer on the bottom of the prepared baking dish to create the base of the casserole.
7. First beef layer: Evenly distribute half of the cooked beef mixture over the potato layer, spreading it out smoothly for even coverage.
8. Second layers: Repeat the process with the remaining sliced potatoes, layering them evenly over the beef, followed by the remaining beef mixture to create two distinct layers.
9. Add cream and thyme: In a small bowl, combine the heavy cream with fresh thyme leaves. Pour this mixture evenly over the layered casserole, allowing it to seep through the layers.
10. Top with cheese and butter: Sprinkle the grated sharp cheddar cheese evenly on top, then dot the surface with small bits of butter to create a rich, golden crust as it bakes.
11. Initial baking: Cover the casserole loosely with foil to prevent over-browning. Bake in the preheated oven for 30 minutes to cook the potatoes through and meld the flavors.
12. Final baking: Remove the foil and bake for an additional 15-25 minutes until the top is golden brown, bubbly, and the potatoes are tender when pierced with a fork. If the top browns too quickly, tent loosely with foil to prevent burning.
13. Rest and serve: Let the casserole rest for 10 minutes before serving to allow the layers to set and flavors to develop for the best texture and taste.

Notes

• Soaking potato slices in cold water removes excess starch, preventing them from sticking together and promoting even cooking.
• Using a mandoline ensures uniformly thin potato slices for even baking.
• Dotting the top with butter adds richness and helps create a golden, crispy crust.
• Optional vegetables like peas or carrots can be added to beef mixture for extra nutrition and color.
• Covering the casserole with foil during baking prevents the cheese from burning while the potatoes cook fully.
• Resting the casserole after baking allows the layers to set, making it easier to cut and serve.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: beef casserole, potato casserole, baked beef and potatoes, comfort food, cheesy casserole