Beef and Potato Casserole

A Beef and Potato Casserole is the ultimate comfort food—rich, hearty, and satisfying. This dish combines ground beef, tender potatoes, and a creamy, cheesy sauce to create a filling and delicious meal that’s perfect for busy weeknights or family gatherings.

Casseroles are a staple in many households because they’re easy to prepare, budget-friendly, and great for meal prep. This particular version of beef and potato casserole takes inspiration from classic shepherd’s pie, scalloped potatoes, and cheesy beef bakes, bringing together the best elements of each.

Whether you’re looking for a one-pan dinner, a cozy dish for colder months, or a make-ahead meal, this casserole delivers on flavor, texture, and simplicity. Let’s get cooking!

Why You’ll Love This Recipe

• Comfort Food Classic – A warm and satisfying dish with layers of beef, potatoes, and cheese.
• Simple Ingredients – Uses everyday pantry staples, making it easy to whip up on short notice.
• One-Pan Meal – Everything bakes together in one dish for minimal cleanup.
• Perfect for Meal Prep – Tastes even better the next day and reheats beautifully.
• Customizable – Add vegetables, adjust seasonings, or switch up the cheese for a different twist.
• Feeds a Crowd – A budget-friendly meal that makes generous servings.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Serving Size: 1 portion

Nutritional Information (Per Serving)

• Calories: 480
• Carbohydrates: 38g
• Protein: 28g
• Fat: 24g
• Fiber: 4g
• Sugar: 5g

Ingredients

For the Casserole Base:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 teaspoon Worcestershire sauce

For the Potatoes:

• 3 large russet potatoes, thinly sliced
• 2 tablespoons butter, melted
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

For the Creamy Sauce:

• 1 ½ cups whole milk
• ½ cup heavy cream
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground mustard
• 1 teaspoon dried parsley
• 1 cup shredded cheddar cheese

For Topping:

• ½ cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Baking Dish

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.

Step 2: Cook the Beef Mixture

• Heat 2 tablespoons of olive oil in a skillet over medium heat.
• Add the diced onion and sauté for 3 minutes until softened.
• Stir in the minced garlic and cook for another 30 seconds.
• Add the ground beef and cook until browned, breaking it up with a spatula.
• Season with salt, black pepper, smoked paprika, dried thyme, and Worcestershire sauce.
• Once cooked, drain any excess fat and set the beef aside.

Step 3: Slice and Season the Potatoes

• Wash and peel the russet potatoes.
• Slice them thinly (about ⅛-inch thick) using a sharp knife or mandoline slicer.
• In a bowl, toss the potato slices with melted butter, salt, garlic powder, and black pepper.

Step 4: Make the Creamy Sauce

• In a saucepan over medium heat, melt 2 tablespoons of butter.
• Whisk in the flour and cook for 1 minute to remove the raw flour taste.
• Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps.
• Add salt, ground mustard, and dried parsley.
• Continue cooking until the sauce thickens slightly, about 3-5 minutes.
• Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.

Step 5: Assemble the Casserole

• Spread half of the sliced potatoes in an even layer at the bottom of the baking dish.
• Spoon half of the cooked ground beef over the potatoes.
• Pour half of the creamy cheese sauce evenly over the beef.
• Repeat with the remaining potatoes, beef, and sauce.
• Sprinkle the top with mozzarella and cheddar cheese.

Step 6: Bake the Casserole

• Cover the dish with foil and bake for 40 minutes.
• Remove the foil and bake for another 20 minutes, or until the top is golden brown and bubbly.
• Let the casserole sit for 10 minutes before serving.

Step 7: Garnish and Serve

• Sprinkle chopped fresh parsley on top for color and freshness.
• Serve warm and enjoy!

Ingredient Background

• Ground Beef – Provides a rich, meaty base with plenty of protein.
• Russet Potatoes – Perfect for casseroles as they hold their shape while absorbing flavors.
• Cheddar Cheese – Adds a sharp, creamy, and slightly nutty flavor.
• Milk and Cream – Create a rich, velvety sauce that ties the dish together.
• Smoked Paprika – Enhances the flavor with a subtle smoky note.

Technique Tips

• Use a Mandoline Slicer – Ensures uniform potato slices for even cooking.
• Let the Casserole Rest – Helps the layers set and makes serving easier.
• Adjust the Cheese – Experiment with different cheeses like gouda, Monterey Jack, or Parmesan.

Alternative Presentation Ideas

• Shepherd’s Pie Style – Top with mashed potatoes instead of sliced potatoes.
• Mexican-Inspired – Add taco seasoning to the beef and use pepper jack cheese.
• Loaded Baked Potato Casserole – Mix in bacon and green onions for extra flavor.

Additional Tips for Success

• Thinly Slice the Potatoes – If too thick, they won’t cook evenly.
• Season Each Layer – Helps build deep, rich flavors throughout the dish.
• Use a Deep Dish – Prevents bubbling over in the oven.

Recipe Variations

• Gluten-Free Option – Use cornstarch instead of flour in the sauce.
• Dairy-Free Version – Use plant-based milk, vegan cheese, and butter alternatives.
• Low-Carb Option – Swap potatoes for cauliflower slices.

Freezing and Storage

• Refrigerate – Store leftovers in an airtight container for up to 4 days.
• Freeze – Cool completely, then wrap tightly and freeze for up to 3 months.
• Reheat – Bake at 350°F (175°C) for 20 minutes or microwave individual portions.

Serving Suggestions for Events

• Potluck Favorite – Perfect for feeding a crowd.
• Holiday Side Dish – Pairs well with roasted meats.
• Game Day Comfort Food – Serve with a side salad or garlic bread.

Frequently Asked Questions

1. Can I use ground turkey instead of beef?

Yes! Ground turkey is an excellent substitute for beef, making this dish a leaner and healthier alternative while still maintaining a hearty and delicious texture. Keep in mind that turkey has less fat than beef, so you may want to add an extra tablespoon of olive oil or butter while cooking to prevent dryness. You can also enhance the flavor with extra garlic, onions, and seasonings like Worcestershire sauce or smoked paprika to give it a richer, more robust taste.

2. How do I keep the potatoes from turning brown?

Potatoes can oxidize and turn brown when exposed to air for too long. To prevent this:

• Submerge sliced potatoes in cold water until you’re ready to use them. This keeps them fresh and prevents discoloration.
• Drain and pat dry before layering them in the casserole to avoid excess moisture.
• Use Yukon Gold potatoes instead of Russet—they hold their color better and offer a naturally buttery taste.

If you’re prepping the casserole in advance, cover the dish with plastic wrap or foil and store it in the fridge until ready to bake.

3. Can I add vegetables?

Absolutely! Adding vegetables not only boosts the nutritional value but also adds flavor and texture to the casserole. Some great veggie options include:

• Peas and carrots – Classic choices that complement beef beautifully.
• Bell peppers – Adds a subtle sweetness and crunch.
• Spinach or kale – Provides extra vitamins and blends well with the creamy sauce.
• Mushrooms – Gives an earthy, umami-rich depth of flavor.
• Corn or green beans – Adds a hint of sweetness and a pop of color.

When adding vegetables, sauté them lightly before mixing them with the beef to prevent excess moisture from making the casserole watery.

4. What’s the best way to slice the potatoes?

The key to an evenly cooked casserole is uniform potato slices. The best methods to achieve this are:

• Mandoline slicer – The fastest and easiest way to get thin, even slices (about ⅛-inch thick) to ensure they cook through properly.
• Sharp knife – If you don’t have a mandoline, use a sharp chef’s knife to slice as evenly as possible.
• Food processor – Some models come with a slicing attachment that works well for potatoes.

If your slices are too thick, they may take longer to cook and could result in unevenly baked potatoes.

5. Can I make this casserole ahead of time?

Yes! This casserole is great for meal prep because it can be made ahead and stored before baking. Here’s how:

• Assemble and refrigerate – You can layer all the ingredients, cover the dish tightly with plastic wrap or foil, and store it in the fridge for up to 24 hours before baking.
• Freeze before baking – Assemble the casserole, cover tightly, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed.
• Reheat leftovers – Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F (175°C) for 15-20 minutes or microwave individual portions.

If you plan to make it ahead, you may need to add an extra 5-10 minutes to the baking time since the casserole will be cold when placed in the oven.

6. What type of cheese works best for this casserole?

Cheese adds richness and gooeyness, but not all cheeses melt the same way. Some great choices include:

• Cheddar – Classic sharp flavor and excellent melting properties.
• Mozzarella – Adds stretchiness and a mild taste.
• Parmesan – Adds a salty, nutty bite when sprinkled on top.
• Monterey Jack – Creamy and slightly tangy, great for extra gooeyness.
• Gouda – A slightly smoky flavor that enhances the dish.

For the best melt, use freshly shredded cheese instead of pre-shredded, as pre-packaged shredded cheese contains anti-caking agents that can make it grainy when melted.

7. Can I make this in a slow cooker?

Yes! A slow cooker is a great hands-off method for making this casserole. Here’s how:

• Brown the ground beef with onions and seasonings, then drain excess fat.
• Layer half of the potatoes in the slow cooker, followed by half of the beef and half of the creamy sauce. Repeat layers.
• Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the potatoes are fork-tender.
• Add shredded cheese on top 30 minutes before serving to allow it to melt.

8. Can I add a crunchy topping?

Yes! If you love crispy, crunchy textures, add a topping before the final 10 minutes of baking. Some tasty options include:

• Panko breadcrumbs mixed with melted butter for a golden, crispy layer.
• Crushed crackers (like Ritz or saltines) for extra texture.
• French fried onions for a crunchy, savory bite.

9. How can I make this casserole spicier?

For those who love a little heat, try these additions:

• Add red pepper flakes or cayenne pepper to the beef while cooking.
• Use pepper jack cheese instead of cheddar for a spicy kick.
• Drizzle hot sauce on top before serving.
• Mix in diced jalapeños for extra spice.

10. Can I use sweet potatoes instead of russet potatoes?

Yes! Sweet potatoes add natural sweetness and extra nutrients like fiber and vitamin A. If using sweet potatoes:

• Slice them thinly to ensure even cooking.
• Reduce baking time by 5-10 minutes as sweet potatoes cook faster than russets.
• Pair with savory cheeses like feta or sharp cheddar for balance.

Conclusion

This Beef and Potato Casserole is the ultimate comfort food, combining savory ground beef, tender potatoes, creamy cheese sauce, and a perfectly golden top layer. Whether you’re making it for a cozy family dinner, a potluck gathering, or simply meal prepping for the week, this one-pan dish is sure to be a hit.

With endless customization options, you can make it your own—whether by adding veggies, switching up the cheese, making it spicy, or even transforming it into a slow cooker meal. Plus, it’s an affordable and easy-to-make dish that provides generous portions and leftovers that taste even better the next day.

Print