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Cheesy potato casserole browned on top in a baking dish, one of the ground beef casserole recipes on this page
Chef Emma

Cheesy Ground Beef and Potato Casserole

Thin-sliced potatoes baked in a cheddar sauce with a seasoned ground beef layer in the middle, covered until tender and finished with a bubbling cheese top. One 9x13 dish, 8 servings.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Beef layer
  • 1½ lb ground beef 680 g, 85% lean
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked or sweet paprika
  • ½ tsp dried thyme
  • ½ tsp black pepper
Potatoes and cheese sauce
  • 2½ lb Yukon Gold potatoes 1.1 kg, sliced ⅛ inch (3 mm) thick
  • 3 tbsp unsalted butter 42 g, plus a little for the dish
  • 3 tbsp all-purpose flour 24 g
  • 2 cups whole milk 480 ml, warmed
  • 2 cups sharp cheddar 8 oz / 225 g, freshly shredded, divided
  • 2 tsp kosher salt divided (¾ tsp for the beef, 1¼ tsp for the sauce)
  • 2 green onions sliced, to finish

Equipment

  • 9x13-inch baking dish
  • 12-inch skillet
  • Medium saucepan and whisk
  • Mandoline or sharp knife
  • Aluminum foil

Method
 

  1. Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish.
  2. Cook the beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking the meat into crumbles, until no pink remains and it reaches 160°F (71°C). Drain off the fat.
  3. Stir in the garlic, tomato paste, Worcestershire, paprika, thyme, ¾ teaspoon salt and the pepper. Cook 1 minute and remove from the heat.
  4. Melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the milk and simmer 3 to 4 minutes until it coats a spoon. Off the heat, stir in 1 cup of the cheddar and 1¼ teaspoons salt.
  5. Overlap half the potato slices in the dish and spoon over a third of the sauce. Scatter all of the beef on top, add the remaining potatoes and pour the rest of the sauce over, pressing the slices down so they are coated.
  6. Cover tightly with foil and bake 60 minutes.
  7. Uncover, scatter the remaining 1 cup of cheddar and bake 20 to 25 minutes more, until bubbling and a knife slides through the potatoes with no resistance.
  8. Let stand 10 minutes, sprinkle with green onions and cut into 8 squares.

Notes

Slice the potatoes evenly so they cook through; for a shortcut, simmer the slices in salted water 5 minutes and cut the covered bake to 35 minutes. Make ahead: assemble, cover and refrigerate up to 1 day, adding 10 to 15 minutes to the covered bake. Refrigerate leftovers within 2 hours for 3 to 4 days, or freeze 2 to 3 months; reheat to 165°F (74°C). Calories are an estimate per serving (1/8) from USDA FoodData Central values for pan-browned, drained 85% lean ground beef, raw potatoes, whole milk, butter, flour, cheddar, onion and seasonings.