Description
This hearty Ground Beef and Potato Casserole is a comforting and satisfying dish perfect for family dinners. Thinly sliced potatoes layered with a savory ground beef mixture, flavored with garlic, onion, herbs, and spices, then baked until tender and topped with melted cheddar cheese. The dish is easy to prepare and delivers a flavorful, cheesy, and flavorful meal.
Ingredients
Potatoes
- 6 medium potatoes, peeled and thinly sliced
Beef Mixture
- 2 tablespoons (28g) butter or cooking oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon (1g) fresh thyme, minced
- 1 pound (450g) ground beef
- 1 teaspoon (6g) salt, to taste
- 1 teaspoon (3g) bouillon powder or substitute with salt
- 1 teaspoon (2-3g) ground black pepper
- 1 teaspoon (3g) paprika
- 1 teaspoon (1-2g) oregano
- 2 tablespoons (15g) flour
- 1 cup (236ml) beef broth
- ½ cup (118ml) milk
Topping and Garnish
- 1 cup (120g) shredded cheddar cheese
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it's at the right temperature when the casserole is ready to bake.
- Prepare Potatoes: Peel and slice the potatoes thinly, trying to keep all slices close to the same thickness so they cook evenly within the casserole.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add diced onion, minced garlic, and fresh thyme, sautéing until the onions are translucent and the garlic is fragrant, about 3-5 minutes.
- Cook Ground Beef: Add the ground beef to the skillet and cook thoroughly until browned, breaking it up into small crumbles as it cooks. Season with salt, ground black pepper, bouillon powder, oregano, and paprika for a well-rounded flavor.
- Toast Flour: Drain excess fat from the skillet and sprinkle flour over the beef mixture. Stir well to combine and cook for another minute. Toasting the flour helps to thicken the sauce later.
- Add Liquids: Gradually pour in the beef broth and milk, stirring constantly. Continue cooking until the mixture thickens to a gravy-like consistency, about 3-5 minutes, ensuring no lumps form.
- Assemble Casserole: Grease a 9"x13" baking dish with butter or non-stick spray. Layer half of the sliced potatoes on the bottom, spread half of the beef mixture over them, then repeat the layering with the remaining potatoes and beef mixture.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for about 45 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cheese and Bake Uncovered: Remove the foil and evenly sprinkle shredded cheddar cheese over the top. Return to the oven and bake uncovered for another 10-15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Rest and Garnish: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired before serving.
Notes
- For even cooking, slice potatoes as uniformly thin as possible.
- You can substitute cheddar cheese with other melting cheeses like mozzarella or Monterey Jack for different flavor profiles.
- If you prefer a creamier casserole, add a splash more milk or some sour cream to the beef mixture before baking.
- This casserole can be made ahead and refrigerated; bake covered until heated through.
- Leftovers store well in the fridge for up to 3 days and reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
