This Ground Beef and Potatoes Casserole is the ultimate comfort food that satisfies on chilly evenings or whenever you crave a hearty meal. Combining tender ground beef spiced to perfection with soft, diced potatoes and a rich cheesy sauce, it creates layers of warmth and flavor that come together beautifully in one dish.
Baked to bubbling golden goodness, this casserole brings together simple ingredients into a comforting classic that’s gluten-free and perfect for family dinners. Let the inviting aromas fill your kitchen as you savor each bite that’s both creamy and robust.
- One-dish meal combining protein, starch, and cheese for easy preparation and cleanup.
- Gluten-free and customizable to suit various diet preferences.
- Flavorful layers baked to perfection for a tender and cheesy finish.
Ingredients
- Ground beef (1 pound): Lean ground beef, providing rich protein and a hearty base for the casserole’s savory meat layer.
- Russet potatoes (4 medium): Peeled and diced for tender, starchy bites that perfectly absorb the surrounding flavors.
- Yellow onion (1 medium): Chopped finely to add sweetness and depth when sautéed with garlic.
- Garlic cloves (2): Minced fresh cloves contribute aromatic hints and a savory punch to the dish.
- Shredded cheddar cheese (1 cup, divided): Sharp cheddar enhances creaminess and melts beautifully for a golden crust on top.
- Sour cream (1 cup): Adds a velvety tang that binds the potatoes and beef while keeping the casserole moist.
- Beef broth (1/2 cup): Introduces savory moisture to simmer the meat and build rich flavor layers.
- Olive oil (1 tablespoon): Used to sauté onions and garlic, ensuring maximum flavor extraction without burning.
- Salt (1 teaspoon): Seasoning that enhances all components, balancing the savory ingredients.
- Black pepper (1/2 teaspoon): Adds mild heat and complexity to the ground beef mixture.
- Dried thyme (1 teaspoon): Earthy herb that complements beef with aromatic, subtle notes.
- Paprika (1/2 teaspoon): Provides gentle smokiness and warmth to the seasoning blend.
Instructions
- Prepare Oven and Vegetables
Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking. Peel and dice the potatoes into uniform cubes to guarantee even cooking. Chop the onion finely and mince the garlic to release their flavors efficiently during sautéing.
- Sauté Onions and Garlic
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant. This step brings out the sweetness of the onion and deepens the dish’s flavor base.
- Cook and Season Ground Beef
Add ground beef to the skillet, breaking it apart with a spatula. Season with salt, black pepper, dried thyme, and paprika. Cook thoroughly until browned, which enhances the savory, meaty flavor and creates a good texture for the casserole filling.
- Simmer with Broth
Pour in beef broth and stir well to combine. Let the mixture simmer briefly to meld all the seasonings and create a flavorful, moist base that will infuse the potatoes during baking.
- Combine Meat Mixture with Potatoes and Dairy
Transfer the diced potatoes into a large mixing bowl, then add the warm beef mixture. Fold in sour cream and half of the shredded cheddar cheese gently to evenly coat the potatoes and beef, providing creamy consistency and richness.
- Layer Mixture in Baking Dish
Pour the combined mixture into a baking dish, spreading it out evenly for consistent cooking. Sprinkle the remaining cheddar cheese on top to create a flavorful, golden crust when baked.
- Bake Covered and then Uncovered
Cover the casserole tightly with aluminum foil and bake for 30 minutes to cook the potatoes through and develop flavors. Remove the foil and bake an additional 10 to 15 minutes until the cheese is melted, bubbly, and slightly browned.
- Rest Before Serving
Allow the casserole to sit for about 10 minutes out of the oven for the layers to set. This resting time ensures easier serving and improves the texture with a firmer but still creamy consistency.
- Ensure the potatoes are diced uniformly for even cooking and to avoid raw pieces.
- The dish can be prepared a day ahead and baked just before serving to save time.
- You can swap cheddar with other cheeses like mozzarella or Monterey Jack for different flavor profiles.
Storage Tips
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
Serving Suggestions
Pair this casserole with a crisp green salad or steamed vegetables for a balanced meal. It also pairs wonderfully with a tangy tomato salsa or a side of pickled veggies to cut through the richness.
- Use a non-stick skillet for easy browning and minimal sticking when cooking the beef.
- For creamier texture, consider baking in a ceramic or glass dish that distributes heat evenly.
- Adjust seasoning gradually and taste during cooking to suit your preference perfectly.
FAQs
- Can I use other types of potatoes?
Yes, Yukon Gold potatoes can be a great substitute, offering a buttery flavor and creamy texture when baked.
- Is this casserole freezer-friendly?
Absolutely, this dish freezes well for up to two months. Just thaw overnight before reheating to maintain texture and flavor.
- Can I make this dairy-free?
Yes, swap sour cream and cheddar for dairy-free alternatives such as coconut yogurt and vegan cheese to keep it suitable for dairy-free diets.
- Can I add vegetables?
Feel free to mix in diced carrots or bell peppers in the sauté step to boost nutrition and add color to the casserole.
- What is the best way to reheat leftovers?
For best results, reheat in an oven at 350°F until heated through, preserving texture and melting cheese nicely.
- Can ground turkey be used instead of beef?
Yes, ground turkey can be substituted for a leaner option, though it may require additional seasoning for robust flavor.
- How do I prevent potatoes from drying out?
Ensuring the casserole is covered during most of the baking process helps retain moisture and keep the potatoes tender.
Ground Beef Potatoes Casserole
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 baking dish
- 1 aluminum foil
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes peeled and diced
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 1 cup shredded cheddar cheese divided
- 1 cup sour cream
- 1/2 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and dice the potatoes into small, even cubes. Chop the onion and mince the garlic cloves.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté until softened and fragrant.
- Add ground beef to the skillet. Season with salt, black pepper, dried thyme, and paprika. Cook, breaking up meat, until browned and fully cooked.
- Pour in beef broth and stir. Let the mixture simmer for a few minutes, then remove from heat.
- In a large mixing bowl, combine diced potatoes with the beef mixture. Fold in sour cream and half of the shredded cheddar cheese until well mixed.
- Transfer the mixture to a baking dish and spread evenly. Sprinkle remaining cheddar cheese on top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove foil and bake uncovered for an additional 10 to 15 minutes until cheese is melted and bubbling.
- Allow the casserole to rest for 10 minutes before serving for best texture.
Notes
- Use Yukon gold potatoes for a creamier texture.
- Replace beef broth with vegetable broth for a milder flavor.
- Store leftovers in an airtight container refrigerated up to 3 days.
- Reheat covered in oven to preserve moisture and texture.
