If you grew up with weeknight suppers that smelled like home the minute you walked in the door, this cheesy ground beef and potatoes casserole recipe is going to feel like a cozy hug from the past. It’s that kind of meal. Simple, satisfying, and full of warm, melty goodness. Whether you’re feeding your family, meal prepping for the week, or just craving something hearty and nostalgic, this casserole hits the spot every time.
Why This Recipe Works
The layers stay creamy without getting soggy. It uses pantry staples you already have. You don’t have to pre-cook the potatoes. Everything bakes in one dish for easy cleanup. The cheese-to-beef ratio is pure magic. It reheats like a dream. Comfort food meets convenience.
Ingredients
Ground Beef: Use lean ground beef for less grease and a meatier bite. It brings the savory base that holds everything together and sets the tone for the casserole.
Potatoes: Yukon Golds or russets are perfect. They soak up all the flavors while staying tender and creamy. Thin slices work best for even cooking.
Cheddar Cheese: A sharp cheddar brings richness and that irresistible cheesy pull. You can mix in Monterey Jack or mozzarella if you like a milder blend.
Onion: Sautéed onion adds depth and a gentle sweetness. Yellow or white onions melt right into the beef for a homey flavor.
Garlic: Fresh minced garlic wakes up the dish with just the right amount of zing and aroma.
Milk and Cream: These make the casserole luxuriously creamy. Whole milk works best, or a combo of milk and half-and-half.
Butter and Flour: Together, they build a quick roux for thickening the sauce and giving it body without feeling heavy.
Seasonings: Salt, pepper, paprika, and thyme keep things simple but savory. Add a pinch of cayenne if you want a little kick.
Step by Step Instructions
Start by browning your ground beef in a large skillet over medium heat. Break it up as it cooks and season with salt, pepper, and a sprinkle of paprika. Once the beef is no longer pink, add your chopped onions and cook until soft and fragrant. Toss in the garlic right at the end so it doesn’t burn.
While that’s simmering, go ahead and slice your potatoes as thin as you can. A mandoline makes it easier, but a sharp knife and a steady hand will do just fine. You want the slices to be about one-eighth inch thick so they cook evenly.
Now melt some butter in a saucepan and whisk in your flour. Cook that down for a minute to get rid of the raw flour taste. Slowly pour in the milk and cream, whisking as you go, until it thickens into a silky sauce. Stir in half your shredded cheese and season with thyme, salt, and a tiny dash of cayenne if you like things bold.
In a greased casserole dish, start layering like we’re building a lasagna. First, a layer of potatoes, then a scoop of the ground beef mixture, followed by a drizzle of the cheese sauce. Keep going until everything is used up, and finish with a final layer of shredded cheese on top.
Cover the dish with foil and bake at 375°F for 45 minutes. Then uncover and bake another 15 to get that golden bubbly top we all dream about. Let it sit for ten minutes before serving so it can settle and slice up beautifully.
Mistakes to Avoid
One of the most common slip-ups in a cheesy ground beef and potatoes casserole recipe is using thick potato slices. Thick slices take longer to cook and can leave you with uneven layers. Stick to thin slices so everything softens together.
Another mistake is skipping the sauce. Dry casseroles are no fun. The cheese sauce keeps everything moist and flavorful, so don’t rush that step. Also, avoid over-seasoning. This dish is cozy, not complicated. Let the simple ingredients shine through.
Pro Tips
Use a block of cheese and shred it yourself. Pre-shredded cheese often has anti-caking agents that mess with the meltiness. Freshly shredded melts smoother and tastes richer.
Layer strategically. Start with a single layer of potatoes to form a good base, and be sure each layer gets a bit of sauce so everything stays creamy and flavorful from top to bottom.
Let it rest before serving. Straight out of the oven, everything is bubbling and loose. Give it ten minutes to rest so it firms up slightly. You’ll get better slices and the flavor will be more pronounced.
And if you’re planning for leftovers, this casserole reheats like a dream. Just cover it with foil and warm it in the oven at 300°F until heated through. It also freezes well if you want to stash some away for a rainy day.
Cheesy Ground Beef and Potatoes Casserole
Equipment
- Casserole Dish
- Skillet
- Saucepan
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 4 Yukon Gold or russet potatoes thinly sliced
- 2 cups shredded cheddar cheese divided
- 1 onion chopped
- 2 cloves garlic minced
Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 tsp thyme
- 1/2 tsp paprika
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a casserole dish and set aside.
- Brown the ground beef in a skillet over medium heat. Season with salt, pepper, and paprika. Add chopped onions and cook until soft. Stir in minced garlic and cook for another minute.
- In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk and cream, whisking until thickened. Stir in thyme and half of the shredded cheese. Season to taste.
- Layer the casserole: start with a layer of sliced potatoes, then beef mixture, then cheese sauce. Repeat layers and finish with remaining shredded cheese on top.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with chopped chives or a dollop of sour cream if desired.
Notes
Serving Suggestions
This casserole is a meal on its own, but it sure loves company. A crisp green salad with a tangy vinaigrette cuts through the richness in the best way. Steamed green beans or roasted carrots add a pop of color and crunch. And if you’re leaning into the comfort zone, a buttery dinner roll is the perfect way to scoop up the cheesy bits on your plate.
For a fun twist, serve it with a dollop of sour cream or a few chopped chives on top. It gives the whole dish a baked potato vibe, and folks go wild for it.
Frequently Asked Questions
Why is my casserole watery after baking?
If your cheesy ground beef and potatoes casserole turns out watery, it’s likely from excess moisture in the potatoes or not reducing the sauce enough. Be sure to use starchy potatoes like russets and slice them thin. Cooking the sauce until thick helps too.
Can I use frozen potatoes instead of fresh?
You can use frozen hash brown-style potatoes in a pinch, but the texture will be different. Fresh sliced potatoes hold their shape better and soak up more flavor from the sauce and beef.
How long can I store leftovers?
Leftovers will keep in the fridge for three to four days in a sealed container. You can also freeze individual portions for up to two months. Just thaw overnight in the fridge and reheat in the oven.
Can I make this ahead of time?
Yes, you can assemble the entire casserole a day in advance and store it covered in the fridge. When ready to bake, let it sit at room temperature for 30 minutes, then bake as usual. It’s a great make-ahead option for busy weeks or entertaining.
More Cozy Comforts from the Kitchen
If you love hearty meals like this, don’t miss the Mama’s Black Eyed Pea Casserole which delivers the same kind of stick-to-your-ribs comfort. For a spicy twist, try the Spiced Ground Beef and Black Eyed Peas Stir Fry. And when you’re craving cheese and potatoes with a little flair, the Guiding Star Cheesy Baked Potatoes Recipe is worth a look. Or go full-on indulgent with this Black Eyed Peas and Ground Beef Recipe for a meaty southern-style dish.
Kitchen Memories in Every Bite
This cheesy ground beef and potatoes casserole recipe is more than just a dinner. It’s the kind of meal that fills your home with the smell of something wonderful, warms your belly, and brings folks back for seconds. With simple ingredients and a little layering love, it turns an ordinary night into something special. And that’s what kitchen memories are made of.
