Beef and Potato Casserole – A Cozy, Comforting Classic
This Beef and Potato Casserole is the kind of meal that makes a weeknight feel special. It’s hearty, comforting, and loaded with savory flavor—perfect for when you want something simple that satisfies everyone at the table. Thinly sliced potatoes, seasoned ground beef, onions, and a creamy sauce bake together into a golden, bubbling dish.
It’s easy to pull together, forgiving, and great for leftovers. If you’re craving real comfort food without fuss, this one delivers.
Beef and Potato Casserole - A Cozy, Comforting Classic
Ingredients
Method
- Preheat and prep: Heat your oven to 375°F (190°C).Grease a 9x13-inch baking dish. Wash and thinly slice the potatoes (about 1/8-inch thick). A mandoline makes this easy, but a sharp knife works.
- Brown the beef: In a large skillet over medium-high heat, warm a splash of oil.Add the ground beef and cook, breaking it up, until browned with little pink left. Spoon off excess fat if needed.
- Add aromatics: Stir in the diced onion and cook until soft, about 3–4 minutes. Add the garlic and cook 30 seconds more until fragrant.
- Season the meat: Mix in salt, pepper, thyme, paprika, Worcestershire sauce, and tomato paste if using.Cook 1–2 minutes to blend the flavors.
- Make the sauce: Push the meat to one side of the pan. Melt the butter in the empty space, sprinkle in the flour, and stir to form a paste. Slowly whisk in the beef broth, then the cream.Stir everything together and simmer for 2–3 minutes until slightly thickened. Taste and adjust salt and pepper.
- Layer the potatoes: Arrange half the potato slices in the prepared dish, slightly overlapping. Sprinkle with a pinch of salt and pepper.
- Add the beef mixture: Spoon half of the beef and sauce over the potatoes.Sprinkle a small handful of cheese.
- Repeat layers: Add the remaining potatoes, another light seasoning of salt and pepper, then the rest of the beef mixture. Top with the remaining cheese.
- Cover and bake: Cover tightly with foil and bake for 40 minutes. This helps the potatoes cook through without drying out.
- Uncover and finish: Remove the foil and bake another 15–20 minutes until the top is golden and the potatoes are tender when pierced with a knife.If you want more color, broil for 2–3 minutes at the end.
- Rest and serve: Let the casserole rest for 10 minutes before cutting. The sauce sets slightly, making cleaner slices. Garnish with chopped parsley if you like.
What Makes This Special
This casserole keeps things straightforward but big on flavor. You get layers of tender potatoes, rich beef, and a creamy sauce that ties it all together.
It’s budget-friendly, flexible, and uses pantry staples. You can make it ahead, bake it later, or freeze it for another day. Plus, it reheats beautifully and tastes even better the next day.
- Family-friendly: Mild flavors that work for kids and adults alike.
- Customizable: Add veggies, swap cheeses, or change the herbs to suit your taste.
- Great texture: Creamy, savory filling with a golden top and soft, layered potatoes.
- One-pan convenience: Everything bakes together—less cleanup, more comfort.
Shopping List
- Ground beef: 1 to 1.5 pounds (80–90% lean works well)
- Potatoes: 2 to 2.5 pounds (Yukon Gold or Russet), thinly sliced
- Onion: 1 medium, diced
- Garlic: 2–3 cloves, minced (or 1 teaspoon garlic powder)
- Beef broth: 1 cup
- Heavy cream or half-and-half: 1 cup (or whole milk for lighter)
- Cheese: 1 to 2 cups shredded (cheddar, Monterey Jack, or a blend)
- Butter: 2 tablespoons
- Flour: 2 tablespoons (to thicken the sauce)
- Worcestershire sauce: 1 tablespoon
- Tomato paste: 1 tablespoon (optional, for depth)
- Dried herbs: 1 teaspoon each thyme and paprika
- Salt and black pepper
- Olive oil or neutral cooking oil
- Optional add-ins: frozen peas or corn, sliced mushrooms, bell pepper, parsley
How to Make It
- Preheat and prep: Heat your oven to 375°F (190°C).Grease a 9×13-inch baking dish. Wash and thinly slice the potatoes (about 1/8-inch thick). A mandoline makes this easy, but a sharp knife works.
- Brown the beef: In a large skillet over medium-high heat, warm a splash of oil.Add the ground beef and cook, breaking it up, until browned with little pink left. Spoon off excess fat if needed.
- Add aromatics: Stir in the diced onion and cook until soft, about 3–4 minutes. Add the garlic and cook 30 seconds more until fragrant.
- Season the meat: Mix in salt, pepper, thyme, paprika, Worcestershire sauce, and tomato paste if using.Cook 1–2 minutes to blend the flavors.
- Make the sauce: Push the meat to one side of the pan. Melt the butter in the empty space, sprinkle in the flour, and stir to form a paste. Slowly whisk in the beef broth, then the cream.Stir everything together and simmer for 2–3 minutes until slightly thickened. Taste and adjust salt and pepper.
- Layer the potatoes: Arrange half the potato slices in the prepared dish, slightly overlapping. Sprinkle with a pinch of salt and pepper.
- Add the beef mixture: Spoon half of the beef and sauce over the potatoes.Sprinkle a small handful of cheese.
- Repeat layers: Add the remaining potatoes, another light seasoning of salt and pepper, then the rest of the beef mixture. Top with the remaining cheese.
- Cover and bake: Cover tightly with foil and bake for 40 minutes. This helps the potatoes cook through without drying out.
- Uncover and finish: Remove the foil and bake another 15–20 minutes until the top is golden and the potatoes are tender when pierced with a knife.If you want more color, broil for 2–3 minutes at the end.
- Rest and serve: Let the casserole rest for 10 minutes before cutting. The sauce sets slightly, making cleaner slices. Garnish with chopped parsley if you like.
How to Store
- Refrigerate: Cool completely, then cover or transfer to airtight containers.Keep up to 4 days.
- Freeze: Freeze in portions for up to 2 months. Wrap well to prevent freezer burn.
- Reheat: Microwave individual portions until hot, or reheat covered in a 350°F (175°C) oven for 15–20 minutes. If frozen, thaw overnight in the fridge before reheating for best texture.
Health Benefits
- Balanced meal: You get protein from the beef, complex carbs from potatoes, and fats that keep you satisfied.
- Iron and B vitamins: Beef provides iron, B12, and zinc, which support energy and immune function.
- Potassium and fiber: Potatoes offer potassium, and if you keep the skins on, you’ll get extra fiber.
- Customizable nutrition: Use leaner beef, swap cream for milk, and add vegetables like peas, carrots, or spinach to boost vitamins and fiber.
What Not to Do
- Don’t skip seasoning the layers: Potatoes need salt and pepper to shine.Lightly season each layer for best flavor.
- Don’t slice potatoes too thick: Thick slices can stay undercooked. Aim for 1/8-inch for even, tender layers.
- Don’t add watery veggies raw: Mushrooms or zucchini can water down the sauce. Sauté them first or use less.
- Don’t overbake uncovered: You’ll dry out the top and toughen the potatoes.Cover for the first part of baking.
- Don’t forget the rest time: Cutting too soon can make the layers slide and the sauce run.
Alternatives
- Cheese swaps: Try Gruyère for nuttiness, mozzarella for stretch, or pepper jack for a mild kick.
- Sauce tweaks: Replace some cream with sour cream for tang, or add a spoonful of Dijon mustard for zip.
- Veggie boosts: Layer in sautéed mushrooms, spinach, or bell peppers. Frozen peas or corn can go in straight from the freezer.
- Different meats: Use ground turkey or chicken and swap beef broth for chicken broth. For a richer option, try half beef and half Italian sausage.
- Potato options: Yukon Golds stay creamy; Russets get softer and fluffier.Sweet potatoes bring a subtle sweetness that pairs well with smoky paprika.
- Gluten-free: Thicken the sauce with cornstarch (1 tablespoon mixed with 2 tablespoons cold broth) instead of flour.
- Lighter version: Use 90–93% lean beef, milk instead of cream, and reduce cheese by half. It’s still comforting.
FAQ
Can I make this ahead?
Yes. Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours.
Add 10–15 extra minutes to the covered bake time since it will be cold going into the oven.
Do I need to parboil the potatoes?
No, not if you slice them thinly. If your slices are thicker, you can parboil them for 5 minutes to speed things up and ensure tenderness.
What if I don’t have cream?
Use half-and-half or whole milk. If using milk, let the sauce simmer a bit longer to thicken, or add a touch more flour to help it set.
How do I prevent a greasy casserole?
Use leaner beef or drain the fat after browning.
Also, don’t skip the flour-and-butter step; it helps emulsify the sauce and keeps it cohesive.
Why is my casserole watery?
Likely from excess moisture in veggies or not letting it rest. Sauté watery vegetables first, and give the baked casserole 10 minutes to set before slicing.
Can I add more vegetables?
Absolutely. Peas, corn, spinach, mushrooms, and bell peppers all work.
Sauté mushrooms and peppers first to drive off moisture.
What’s the best cheese to use?
Cheddar is classic and flavorful. Monterey Jack melts smoothly, and Gruyère adds a sophisticated touch. A blend gives great flavor and texture.
How do I know it’s done?
The potatoes should be tender when pierced with a knife, the sauce should be bubbling, and the top lightly golden.
If the top browns too fast, cover loosely with foil.
Final Thoughts
Beef and Potato Casserole is comfort food you can count on: simple ingredients, satisfying flavor, and a cozy, homey vibe. It’s easy to adapt, stretches well for a crowd, and makes excellent leftovers. Keep this recipe in your rotation for busy nights, potlucks, and any time you want something warm and dependable.
Serve with a simple green salad or steamed veggies, and dinner’s done.
