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This ground beef and potatoes casserole is a hearty dish perfect for busy weeknights when you want something warm and satisfying with minimal fuss. It blends simple ingredients into a comforting meal that fills the kitchen with inviting aromas while delivering on flavor and texture.
I first made this after realizing I had leftover potatoes and ground beef needing a good home. It quickly became a favorite easy dinner for cold evenings.
Ingredients
- Ground beef: Provides rich savory flavor and protein choose 85 percent lean for the best balance of taste and fat
- Russet potatoes: Add a creamy texture when cooked their starch helps bind the casserole
- Yellow onion: Builds a sweet aromatic base go for firm onions without soft spots or sprouting
- Garlic cloves: Create depth and warmth use fresh cloves not pre-minced for stronger flavor
- Shredded cheddar cheese: Melts beautifully on top and inside offering gooey richness pick sharp or medium cheddar depending on your taste
- Sour cream: Adds creaminess and a slight tang seek full-fat versions for best texture
- Beef broth: Enhances the meatiness while keeping the dish moist opt for low sodium to control salt levels
- Olive oil: Is used for sautéing providing a gentle fruitiness choose extra virgin for quality
- Salt black pepper: Season simply to taste balancing the other flavors
- Dried thyme and paprika: Add herbaceous and smoky notes respectively use fresh batches for more impact
Instructions
- Prepare Oven:
- Preheat your oven to 375 degrees Fahrenheit this creates the perfect baking environment to cook through the layers evenly and melt the cheese topping.
- Prepare Vegetables:
- Peel the russet potatoes then dice them into uniform small cubes about half an inch so they cook thoroughly
- Chop the yellow onion finely and mince the garlic cloves this base will flavor the meat deeply.
- Sauté Aromatics:
- Heat olive oil in a large skillet over medium heat once shimmering add onions and garlic
- Cook gently stirring often until onions soften and turn translucent about five to eight minutes this releases their natural sweetness and mellows the garlic.
- Brown the Beef:
- Add the ground beef to the skillet breaking it apart with a wooden spoon
- Season with salt black pepper thyme and paprika for layered flavor
- Cook stirring regularly until beef is browned with no pink spots about ten minutes this locks in juices and builds the savory base.
- Simmer with Broth:
- Pour in the beef broth and stir to combine letting everything simmer on low for about five minutes
- This step melds the flavors and tenderizes the beef while creating slight sauciness.
- Combine with Potatoes:
- Transfer the beef and onions to a large bowl with the diced potatoes
- Fold in the sour cream and half the shredded cheddar cheese until mixture is creamy and evenly combined
- This combines creamy and cheesy elements with the hearty meat and potato mix.
- Layer in Baking Dish:
- Spread the mixture into an even layer inside a greased baking dish
- Sprinkle the remaining cheddar cheese evenly on top to form a golden cheesy crust when baked.
- Bake Covered:
- Cover the dish tightly with foil
- Bake for 30 minutes letting potatoes cook through and flavors meld.
- Finish Baking Uncovered:
- Remove the foil and bake 10 to 15 more minutes
- This final step melts and browns the cheese topping creating a delicious golden crust.
- Rest and Serve:
- Remove casserole from oven and let rest at least 10 minutes before serving
- This resting time helps the dish set for cleaner slices and better texture.
Cheddar cheese is my favorite ingredient here the way it melts on top to create that bubbly golden crust always reminds me of cozy winters with family gathered around the table sharing stories and hot plates of food.
Storage tips
Store leftovers covered in the refrigerator for up to four days
Ingredient swaps
Ground turkey or chicken can replace beef for a leaner option
Serving ideas
Serve this casserole with a crisp green salad or steamed green vegetables for contrast Add a spoonful of ketchup or hot sauce on the side for an extra flavor kick It also pairs well with crusty bread to soak up any juices.
And letting the casserole rest before serving makes all the difference for clean slices and perfect texture.
Frequently Asked Recipe Questions
- → What potatoes work best in the dish?
Russet potatoes are ideal as they hold their shape well during baking and provide a soft, fluffy texture.
- → How can I ensure the beef stays juicy?
Browning the ground beef with onions and garlic and simmering briefly in beef broth helps retain moisture and infuse flavor.
- → Is it necessary to cover the dish while baking?
Covering during the initial baking traps steam, cooking potatoes evenly, while uncovering near the end allows the cheese topping to brown and bubble.
- → Can I substitute cheddar cheese?
Sharp cheddar adds a nice tang and melts well, but other cheeses like gouda or mozzarella can be used for different textures and flavors.
- → How long should the dish rest before serving?
Letting it rest for about 10 minutes helps the casserole set, making it easier to slice and enhancing flavor melding.