Beef Potato Casserole Cheese (Printable)
Layers of seasoned beef, tender potatoes, and melted cheddar create a hearty family favorite.
# 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 lb 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 (use gluten-free if needed)
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. Grease a large casserole dish thoroughly.
02 - Heat olive oil in a skillet over medium heat. Sauté onions until softened, about 3 minutes. Add garlic and cook another minute.
03 - Add ground beef, salt, black pepper, paprika, and thyme to the skillet. Cook until beef is fully browned, breaking up clumps. Drain excess fat if necessary.
04 - Pour in beef stock and simmer for 5 minutes to meld flavors. Remove from heat afterward.
05 - Arrange half of the sliced potatoes evenly in the casserole dish. Spread the beef mixture over the potatoes.
06 - Dollop sour cream evenly over the beef layer, lightly spreading it. Top with the remaining sliced potatoes.
07 - Evenly pour whole milk over the assembled layers. Cover the dish tightly with aluminum foil.
08 - Bake in preheated oven for 40 minutes, covered.
09 - Remove foil, sprinkle shredded cheddar cheese evenly on top, and bake uncovered for 15 to 20 minutes until cheese is golden and potatoes are tender.
10 - Allow casserole to rest for 10 minutes before serving. Garnish with fresh parsley if desired.
# Tips from dashanddishes:
01 -
- It comes together in one skillet, then does most of the work in the oven while you relax.
- The layers create magic—crispy cheese on top, creamy potatoes in the middle, savory beef at the bottom.
- Feeds a crowd without fancy ingredients or complicated technique.
02 -
- Don't skip the browning step with the beef—rushing this makes the casserole taste flat and one-dimensional instead of rich and savory.
- Slice your potatoes evenly so they cook at the same rate; uneven slices mean some bits are mushy while others are still hard.
- Cover with foil for the first 40 minutes or your potato tops will brown before the insides are tender.
03 -
- Make it the day before and refrigerate; it actually tastes better after the flavors settle, and you just pop it in the oven when ready.
- Don't drain the beef too aggressively—a little fat keeps the meat moist and flavorful through the long bake, preventing it from turning tough and dry.