Beef Potato Casserole Cheese (Printer-friendly)

A comforting casserole layering seasoned beef, tender potatoes, and melted cheddar cheese.

# What You’ll Need:

→ Meats

01 - 1.1 lb ground beef

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 lbs potatoes, thinly sliced
05 - 2 tablespoons fresh parsley, chopped (optional)

→ Dairy

06 - 2 cups shredded cheddar cheese
07 - 1 cup whole milk
08 - 1/4 cup sour cream

→ Pantry

09 - 2 tablespoons olive oil
10 - 1 cup beef stock (gluten-free if required)
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon paprika
14 - 1/2 teaspoon dried thyme

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a large casserole dish.
02 - Heat olive oil in a skillet over medium heat. Cook chopped onion until softened, about 3 minutes. Add minced garlic and cook for an additional minute.
03 - Add ground beef to the skillet along with salt, black pepper, paprika, and dried thyme. Cook until beef is browned, breaking up any clumps. Drain excess fat if needed.
04 - Stir in beef stock and simmer for 5 minutes to meld flavors. Remove from heat.
05 - Arrange half of the sliced potatoes evenly in the bottom of the casserole dish. Spread the seasoned beef mixture over the potatoes, then dollop sour cream on top, spreading lightly.
06 - Place the remaining potato slices over the beef mixture. Pour milk evenly over the casserole. Cover tightly with aluminum foil.
07 - Bake in the preheated oven for 40 minutes.
08 - Remove foil from casserole. Sprinkle shredded cheddar cheese on top and bake uncovered for an additional 15 to 20 minutes, until cheese is golden and potatoes are tender.
09 - Allow casserole to rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It comes together in about 20 minutes of actual work, then the oven does the heavy lifting for an hour.
  • One dish, minimal cleanup, and enough leftovers that you'll be just as happy eating it cold the next day straight from the fridge.
  • There's something deeply satisfying about watching those potatoes soften and the cheese turn golden—it feels like you've done something real.
02 -
  • The foil step is non-negotiable; without it, your potatoes will dry out before they soften, and your top layer will brown before the inside is done.
  • Don't skip draining the excess fat from the beef—a little is good, but too much makes the whole casserole greasy and heavy.
  • Slice your potatoes consistently thin; thick slices won't soften in the hour of cooking, and you'll have crunchy pieces under tender ones.
03 -
  • If your cheese isn't browning by the end of the baking time, turn your oven to broil for the last 2–3 minutes, but watch it constantly so it doesn't burn.
  • Let the casserole rest those 10 minutes; it's not just about making it easier to serve, it also helps the layers set so you get beautiful cross-sections when you scoop.

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