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Ground Beef And Potato Casserole

Ground Beef And Potato Casserole with thinly sliced potatoes baked into bubbly layers and a golden, cheesy top. Browned ground beef and onion are combined with a thick milk-and-flour cheddar sauce for a comforting, no-fuss dinner.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Potatoes
  • 4 cup thinly sliced potatoes
Onion
  • 1 small onion, diced
Shredded cheddar cheese
  • 2 cup shredded cheddar cheese, divided
Milk
  • 1 cup milk
Flour
  • 2 tbsp flour
Butter
  • 2 tbsp butter
Salt and pepper
  • 0.25 Salt and pepper, to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and cook the beef
  1. Preheat the oven to 375°F, so it’s hot and ready for baking. Clear a baking dish area for quick layering once the filling is ready.
  2. Brown the ground beef with the diced onion in a cast iron skillet over medium-high heat, then season with salt and pepper. Cook until the beef is no longer pink, with visible browning on the meat.
Make the cheddar cheese sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour until smooth. The mixture should look like a thick paste that bubbles gently.
  2. Gradually add the milk while whisking, cooking until thickened and glossy. Keep whisking until the sauce coats the back of a spoon.
  3. Stir in half the cheddar cheese until melted into a smooth sauce. Stop when no cheese lumps remain and the sauce looks uniformly creamy.
Assemble and bake
  1. Layer half the thinly sliced potatoes and half the beef in a baking dish, then pour cheese sauce between layers. Repeat with the remaining potatoes and beef so the casserole is layered throughout.
  2. Top with the remaining cheddar cheese and cover the baking dish with foil. Aim for full coverage so steam can cook the potatoes evenly.
  3. Bake at 375°F for 45 minutes covered, until the potatoes are beginning to soften. Look for bubbling at the edges under the foil.
  4. Bake at 375°F for 15 minutes uncovered, until the potatoes are tender and the top is golden. Watch for a browned, bubbly surface and a fork-tender potato texture.

Notes

Slice potatoes thin and even so every layer cooks at the same rate. For best results, cover tightly with foil so the potatoes steam through fully; bake times can vary slightly with potato thickness and baking dish depth. Refrigerate leftovers in an airtight container up to 3 days. Freeze yes: cool completely, freeze in portions up to 2 months, and reheat until hot and bubbly. For a lighter option, use reduced-fat cheddar and 1% milk to cut calories while keeping the cheesy sauce texture.