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Ground Beef and Potatoes Casserole with seasoned ground beef potato slices creamy mushroom sauce and melted cheddar cheese in a baking dish

Ground Beef and Potatoes Casserole

Thinly sliced potatoes layered with seasoned ground beef, a rich homemade cream sauce, and melted cheddar cheese, baked until golden and bubbling. A hearty, cozy dinner that holds well for days and feeds a full table with minimal effort.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef, 80/20
  • 2 lbs russet or Yukon gold potatoes, peeled and sliced thin about 1/8 inch
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp salt, divided
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter cream sauce
  • 2 tbsp all-purpose flour cream sauce
  • 1 1/2 cups whole milk cream sauce
  • 1/2 cup beef broth cream sauce
  • 1/2 tsp garlic powder cream sauce
  • 2 cups shredded cheddar cheese, divided
  • 2 tbsp fresh parsley, chopped for serving

Equipment

  • 9x13 inch baking dish
  • Skillet
  • Small Saucepan
  • Mandoline or Sharp Knife

Method
 

  1. Brown onion, garlic, and ground beef in olive oil. Drain fat and season with spices.
  2. Make the cream sauce by whisking butter, flour, milk, and broth until thickened.
  3. Layer half the potatoes, all the beef, half the cheese, then remaining potatoes in a greased baking dish.
  4. Pour cream sauce evenly over the top, cover with foil, and bake at 375°F for 45 minutes.
  5. Remove foil, top with remaining cheese, and bake uncovered 20 to 25 minutes until golden. Rest 10 minutes before serving.

Notes

  • Slice potatoes to 1/8 inch for even cooking throughout the casserole.
  • Drain beef fat before layering to keep the sauce from becoming oily.
  • Cover tightly with foil for the first 45 minutes to steam the potatoes through.
  • Rest 10 minutes before scooping so the sauce firms up and holds together.