Cheesy Ground Beef and Potato Casserole
This cheesy ground beef and potato casserole is the kind of weeknight dinner that fills the kitchen with a warm, savory smell while it bakes. Tender sliced potatoes, well-seasoned beef, and a creamy sauce all get tucked under a bubbling golden cheese top.
It uses everyday ingredients and a few simple steps, so you can slide it into the oven fast and let it do the work while you set the table.
Why This Casserole Works
The potatoes soak up the creamy sauce and beefy flavors as they bake, turning fork-tender without any precooking. You get layers of soft, rich potato and savory meat in every bite.
The cheese on top browns and gets slightly crisp at the edges, giving you a contrast of textures that keeps it interesting. And because everything bakes in one dish, cleanup is as easy as dinner deserves to be on a busy night.
Ingredients
- 1 lb ground beef (85% lean): lean enough to avoid greasiness but still has plenty of flavor
- 4 medium Yukon Gold potatoes (about 1.5 lbs), thinly sliced: they hold their shape well without becoming mushy
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup beef broth
- 1 tsp dried thyme
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar cheese
Variations / Substitutions
- Ground turkey or chicken: swap in for a lighter version; the dish will still be moist from the sauce
- Sweet potatoes: use instead of Yukon Golds for a slightly sweeter take, though the texture will be softer
- Different cheese: Gruyère or mozzarella melt nicely, or try pepper jack if you want a little heat
- Dairy-free: use oat milk and a thick dairy-free butter substitute for the sauce, and a good melting vegan cheese on top
If you’re looking for another comforting potato dish, try our Loaded Baked Potato Soup.
How to Make Cheesy Ground Beef and Potato Casserole
Step 1: Brown the Beef and Onions
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, cook the 1 lb ground beef and diced onion, breaking up the meat with a spoon, until the beef is no longer pink and the onions are soft, about 6 to 8 minutes. Stir in the 2 cloves minced garlic and cook for 30 seconds, then drain any excess fat.
The skillet should smell rich and savory, with the onions turning translucent and just starting to pick up a little golden color on the edges.
Step 2: Make the Creamy Sauce
Reduce the heat to medium. Add the 2 tbsp butter to the skillet and let it melt, then sprinkle in the 2 tbsp flour and whisk constantly for about 1 minute until the mixture smells nutty and looks smooth. Slowly pour in the 1 1/2 cups milk and 1/2 cup beef broth while whisking, then add the 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
You’ll see small bubbles forming at the edges and the sauce will turn velvety. Stir in 1 cup of the shredded cheddar cheese until it melts completely, then remove the skillet from the heat.
Step 3: Layer the Casserole
Lightly grease a 9×13-inch baking dish. Spread half of the sliced potatoes in an even layer across the bottom, then spoon all of the beef and sauce mixture over them. Top with the remaining potato slices, arranging them so they mostly cover the surface.
At this point the dish looks like a neat stack of pale potato rounds with a creamy layer peeking through. Press down gently so the top potatoes make contact with the sauce below.
Step 4: Bake Until Golden and Bubbly
Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining 1 cup of cheddar cheese over the top, and bake uncovered until the cheese is deeply golden and the potatoes are tender when pierced with a knife, another 15 to 20 minutes. Let the casserole rest for 10 minutes before slicing and serving, so the layers set up and the sauce thickens just enough to cling to each spoonful.
The top will be bronzed and bubbly, with a few darker crispy spots at the edges. Serve it hot and watch the cheese pull apart as you scoop out the first portion.
A Few Tips for the Best Casserole
- Slice the potatoes evenly, about 1/8 inch thick, using a mandoline or a sharp knife so they all finish cooking at the same time.
- Let the casserole rest for those 10 minutes after baking; it’s much easier to serve clean portions and the sauce tightens up beautifully.
- If you’d like a bit of green in the meal, stir a handful of frozen peas into the beef mixture right before you start layering.
- Grate the cheese yourself rather than using pre-shredded. The store-bought kind often has starches that prevent it from melting into a smooth, luscious top.
Bake times by pan size:
| Pan Size | Bake Time |
|---|---|
| 9×13-inch | 40–45 minutes total |
| 8×8-inch (thicker layers) | 50–55 minutes total |
Storing Leftovers
- Refrigerate: Cover the dish or transfer portions to an airtight container and keep in the fridge for up to 4 days.
- Reheating: Warm individual servings in the microwave or reheat the whole casserole in a 350°F oven until heated through, about 15 minutes.
What to Serve with Cheesy Ground Beef and Potato Casserole
A simple green salad with a sharp vinaigrette cuts through the richness of the cheese and cream sauce. Steamed green beans or roasted broccoli add a fresh, crisp texture alongside the soft layers. For something to mop up every bit of sauce, set out a loaf of crusty bread.
Frequently Asked Questions
Can I assemble this casserole ahead of time?
Yes. You can layer the casserole, cover it, and refrigerate it up to 24 hours before baking. Add about 10 minutes to the covered baking time to account for the chill.
Why did my potatoes come out undercooked?
Usually the slices were cut too thick or they weren’t arranged evenly. Aim for thin, consistent slices and make sure they’re pressed gently into the sauce before baking so they steam properly.
Can I use leftover cooked beef instead of raw ground beef?
Sure. Shred or chop the cooked beef, then skip the browning step. Sauté the onion and garlic in a little oil, stir in the cooked beef, and proceed with the sauce.
Is this casserole freezer-friendly?
It freezes well. Bake and cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven until bubbling.
Cheesy Ground Beef and Potato Casserole Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Brown the ground beef and onion in a skillet over medium-high heat, about 6 to 8 minutes. Add garlic, cook 30 seconds, then drain fat.
- Reduce heat to medium. Melt butter, whisk in flour for 1 minute, then gradually add milk and broth. Stir in thyme, salt, and pepper and cook until thickened, about 3 to 4 minutes. Melt in 1 cup cheese and remove from heat.
- Grease a 9×13-inch baking dish. Layer half the potatoes, then all the beef mixture, then remaining potatoes. Press down gently.
- Cover with foil and bake 25 minutes. Uncover, top with remaining 1 cup cheese, and bake until golden and potatoes are tender, 15 to 20 minutes. Rest 10 minutes before serving.
