Ingredients

• Ground Beef: 1 lb
• Onion: 1 small, chopped
• Garlic: 2 cloves, minced
• Russet Potatoes: 4-5 medium, sliced thinly
• Butter: 2 tablespoons
• All-Purpose Flour: 2 tablespoons
• Milk: 2 cups
• Heavy Cream: 1/2 cup
• Cheddar Cheese: 1 1/2 cups, shredded (plus more for topping)
• Salt and Black Pepper: to taste
• Paprika: 1/2 teaspoon (optional, for smoky flavor)
• Green Onions or Parsley: chopped, for garnish

Instructions

1. Prepare the Ingredients:
   • Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
   • Thinly slice the russet potatoes, aiming for even slices so they cook uniformly.
2. Cook the Ground Beef Mixture:
   • In a skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess fat.
   • Season the mixture with salt, black pepper, and paprika if using. Set the cooked beef mixture aside.
3. Make the Cheese Sauce:
   • In a medium saucepan, melt the butter over medium heat. Stir in the flour, whisking constantly for about 1 minute to create a roux.
   • Slowly add the milk and heavy cream, continuing to whisk until the mixture thickens, about 5 minutes.
   • Add 1 1/2 cups of shredded cheddar cheese to the sauce and stir until the cheese is fully melted and the sauce is smooth. Season with a bit of salt and pepper to taste.
4. Assemble the Casserole:
   • In the prepared baking dish, arrange a layer of sliced potatoes, slightly overlapping them. Sprinkle some of the ground beef mixture over the potatoes and then pour a portion of the cheese sauce on top.
   • Repeat these layers until all the ingredients are used, ending with a layer of cheese sauce. Add additional shredded cheddar cheese on top for an extra cheesy crust.
5. Bake the Casserole:
   • Cover the baking dish with aluminum foil and bake for 40 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
6. Garnish and Serve:
   • Once out of the oven, let the casserole sit for a few minutes to set. Garnish with chopped green onions or parsley for a touch of color and flavor.
   • Serve hot and enjoy the melty, cheesy layers of goodness.

Nutrition Facts (Approximate per serving, based on 6 servings)

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 22g
• Fat: 23g
• Sugars: 4g
• Fiber: 3g
• Sodium: 540mg

Note: Nutrition values may vary slightly depending on brands and ingredient choices.

FAQs

Q: Can I use a different type of cheese?
A: Yes, you can! While cheddar adds a nice sharpness, other cheeses like mozzarella, Monterey Jack, or even Gruyère would be delicious. Try combining cheeses for added flavor.

Q: Can I prepare this casserole ahead of time?
A: Absolutely. You can assemble the casserole up to the baking step and refrigerate it overnight. When you’re ready to bake, simply take it out, allow it to come to room temperature, and then bake as instructed.

Q: How can I make this casserole a bit lighter?
A: Substitute ground turkey or chicken for ground beef, and use low-fat milk instead of heavy cream. You can also reduce the amount of cheese if desired, though this will alter the creamy richness slightly.

Q: Are there other vegetables I can add?
A: Yes! Bell peppers, mushrooms, or even zucchini can be added to the ground beef mixture for extra flavor and nutrition. Just make sure to cook them with the ground beef to release any excess moisture before layering.

Tips for the Perfect Cheesy Ground Beef and Potato Casserole

• Slice Potatoes Evenly: For consistent cooking, slice the potatoes thinly and evenly. Using a mandoline slicer can help with this.
• Choose the Right Potatoes: Russet potatoes work best due to their high starch content, which helps them hold their shape and gives the casserole a creamy texture.
• Layer Thoughtfully: When layering, make sure to spread the beef mixture and cheese sauce evenly to avoid dry spots and ensure every bite is flavorful.
• Cover While Baking: Covering the casserole for the first part of baking keeps the moisture in, which helps the potatoes cook through. Removing the foil at the end allows the top to become beautifully golden and crispy.
• Let It Rest: Letting the casserole sit for a few minutes after baking helps it set, making it easier to slice and serve.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or reheat the entire casserole in the oven at 350°F (175°C) for about 15 minutes.
• Freeze: This casserole freezes well! Allow it to cool completely, then wrap it tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.

Conclusion

Cheesy Ground Beef and Potato Casserole is everything you’d want in a classic comfort dish. It’s rich, filling, and has a creamy, cheesy layer that pairs wonderfully with the earthy potatoes and savory beef. This casserole is an all-in-one meal, offering protein, carbs, and plenty of flavor. Plus, with make-ahead and storage options, it’s an ideal dish for busy nights or meal prepping.

Once you’ve tried it, this casserole will likely become a staple in your meal rotation. So gather the ingredients, follow these simple steps, and treat yourself and your loved ones to a meal that’s guaranteed to satisfy!