Hearty Ground Beef Potatoes Casserole: Family Dinner Win (Print Version)

Make a comforting Ground Beef Potatoes Casserole! Layered with seasoned beef, tender potatoes, and cheesy goodness. Perfect for a busy weeknight.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Hearty Foundation

01 - Ground Beef (1.5 lbs, 80/20 lean)
02 - Potatoes (4 large, russet or Yukon Gold)
03 - Yellow Onion (1 medium, diced)
04 - Garlic (3 cloves, minced)

→ Creamy Sauce Essentials

05 - Unsalted Butter (4 tbsp)
06 - All-Purpose Flour (4 tbsp)
07 - Whole Milk (2 cups)
08 - Beef Broth (1 cup)

→ Flavor Boosters & Seasoning

09 - Worcestershire Sauce (1 tbsp)
10 - Dried Thyme (1 tsp)
11 - Smoked Paprika (1 tsp)
12 - Salt & Black Pepper (to taste)

→ Cheesy Topping

13 - Cheddar Cheese (2 cups, shredded)

# Instructions:

01 - First things first, let's get those potatoes ready for our Ground Beef Potatoes Casserole. I peel and slice them into about ¼-inch thick rounds. You want them thin enough to cook through but thick enough to hold their shape. I usually just use my sharpest knife, but a mandoline makes quick work of this if you're feeling fancy (and careful!). Don't forget to give them a quick rinse after slicing to get rid of some starch, then pat them dry. This helps them get a little crispier on top.
02 - Heat a large skillet over medium-high heat. Toss in your ground beef, breaking it up with a spoon. You want it nicely browned, no sad gray bits! This is where so much flavor for the Ground Beef Potatoes Casserole develops. Once it's mostly cooked through, drain off any excess fat – I usually just tilt the pan and use a spoon. Then, add the diced onion and minced garlic. Sauté them until softened and fragrant, about 5-7 minutes. Oh, the smell at this stage is just heavenly! Season with a good pinch of salt and pepper here.
03 - In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux. This is our base, so don't rush it! Slowly, and I mean *slowly*, whisk in the whole milk and beef broth, making sure there are no lumps. Keep whisking until the sauce thickens and starts to bubble. Stir in the Worcestershire sauce, dried thyme, and smoked paprika. Taste it! Add more salt and pepper if needed. It should be rich and velvety, truly a delight for this Ground Beef Potatoes Casserole.
04 - Once your sauce is ready, pour it right into the skillet with your browned beef and onions. Stir it all together until everything is well coated and happy. This is the heart of our Ground Beef Potatoes Casserole, so make sure it's all mixed up beautifully. I sometimes sneak a tiny spoonful here, just to "test" it, you know? It’s just so flavorful!
05 - Now for the fun part: assembly! Grab a 9x13 inch baking dish. Spread about a third of the beef mixture evenly on the bottom. Arrange half of your potato slices over the beef. Then, another third of the beef mixture, followed by the remaining potato slices. Finish with the last third of the beef mixture on top. It's like building a delicious little edible fortress for our Ground Beef Potatoes Casserole! Make sure to spread the layers out nicely.
06 - Cover the baking dish loosely with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. This lets the potatoes get tender. Then, remove the foil, sprinkle that glorious shredded cheddar cheese all over the top. Pop it back in the oven, uncovered, for another 15-20 minutes, or until the cheese is bubbly and golden brown, and the potatoes are fork-tender. Oh, the smell when it comes out! Let it rest for a few minutes before serving, honestly, it makes a difference.

# Notes:

01 - Don't overcrowd the pan when browning beef; it steams instead of browns, and we want that rich color.
02 - Leftovers are fantastic for lunch; just reheat gently in the oven or microwave for the best texture.
03 - I tried sweet potatoes once, it was... different. Not bad, just not *this* savory casserole experience.
04 - A sprinkle of fresh parsley or chives at the end really brightens it up and adds a pop of color.

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish
03 - saucepan
04 - whisk
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g Fat
Total Carbohydrate: 35g Carbs
Protein: 25g Protein

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