A hearty, creamy, and incredibly comforting Cheesy Ground Beef and Potato Casserole made with thinly sliced potatoes, savory seasoned beef, a rich cream-and-beef broth sauce, and plenty of bubbling sharp cheddar cheese.
This easy ground beef casserole is the perfect family dinner recipe for busy weeknights, Sunday dinners, potlucks, or whenever you want a warm and satisfying comfort food meal.
Recipe Overview
| Category | Details |
| Recipe | Cheesy Ground Beef and Potato Casserole |
| Prep Time | 20 minutes |
| Cook Time | 60–70 minutes |
| Resting Time | 10 minutes |
| Total Time | About 1 hour 30 minutes |
| Servings | 6–8 servings |
| Oven Temperature | 375°F (190°C) |
| Main Ingredients | Ground beef, potatoes, cheddar cheese |
| Difficulty | Easy |
Why You’ll Love This Recipe
This cheesy potato casserole combines simple ingredients into one incredibly satisfying meal. The thinly sliced potatoes become tender and creamy while absorbing the savory flavor from the seasoned ground beef.
The sharp cheddar cheese creates a beautifully golden, bubbly topping that adds richness and plenty of flavor to every serving.
It is also an excellent make-ahead dinner recipe because the casserole can be prepared in advance and baked when you are ready to serve it.
Ingredients
For the Beef and Potato Layers
| Ingredient | Amount |
| Lean ground beef | 1 lb (500 g) |
| Russet potatoes | 4 medium |
| Yellow onion | 1 medium |
| Garlic | 2 cloves |
| Olive oil or butter | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Smoked paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
For the Creamy Sauce
| Ingredient | Amount |
| Heavy cream | 1 cup (240 ml) |
| Beef broth | ½ cup (120 ml) |
For the Cheese Topping
| Ingredient | Amount |
| Sharp cheddar cheese, freshly grated | 2½ cups |
| Fresh parsley, chopped | 2 tablespoons |
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with butter or cooking spray and set it aside.
2. Prepare the Potatoes
Peel the potatoes and slice them very thinly, ideally about ⅛ inch (3 mm) thick.
Try to keep the slices as uniform as possible so the potatoes cook evenly.
Do not soak the sliced potatoes for a long time because you want some of their natural starch to remain in the casserole to help thicken the sauce.
3. Brown the Ground Beef
Heat a large skillet over medium-high heat.
Add the olive oil or butter, followed by the ground beef and diced onion.
Cook for approximately 7–8 minutes, breaking the beef apart with a wooden spoon as it cooks.
Continue until the beef is fully browned and the onion is soft.
Drain excess grease if necessary.
4. Season the Beef
Reduce the heat to medium.
Add the minced garlic, salt, black pepper, smoked paprika, and garlic powder.
Stir everything together and cook for another 1 minute, just until the garlic becomes fragrant.
Remove the skillet from the heat.
5. Prepare the Cream Mixture
In a measuring cup or small bowl, whisk together the heavy cream and beef broth.
Make sure they are well combined.
6. Build the First Potato Layer
Arrange half of the thinly sliced potatoes evenly across the bottom of the prepared baking dish.
Try to create an even layer without leaving large gaps.
7. Add the Beef
Spoon the entire seasoned ground beef mixture evenly over the first layer of potatoes.
Spread it gently so the beef covers the potatoes from edge to edge.
8. Add the Remaining Potatoes
Arrange the remaining potato slices over the ground beef.
Create another even layer, slightly overlapping the slices if necessary.
9. Add the Creamy Liquid
Slowly pour the cream-and-beef-broth mixture over the entire casserole.
Pour it gradually so the liquid can work its way between the potato slices.
10. Cover and Bake
Cover the baking dish tightly with aluminum foil.
Place it in the preheated oven and bake for 45–55 minutes.
The potatoes should be tender enough to pierce easily with a fork or thin knife.
If the potatoes are still firm, cover the dish again and continue baking for another 5–10 minutes.
11. Add the Cheddar Cheese
Carefully remove the casserole from the oven.
Remove the foil, watching out for hot steam.
Sprinkle the freshly grated sharp cheddar evenly over the entire surface.
For an extra-cheesy casserole, make sure the cheese reaches all the way to the edges.
12. Bake Until Golden and Bubbly
Return the uncovered casserole to the oven.
Bake for another 10–15 minutes, or until the cheddar is completely melted, bubbling, and lightly golden around the edges.
For an even more golden top, you can switch to the broiler for the final 1–2 minutes, watching it closely so the cheese does not burn.
13. Rest and Garnish
Remove the casserole from the oven and allow it to rest for approximately 10 minutes.
This gives the creamy sauce time to settle and makes the casserole easier to serve.
Sprinkle with freshly chopped parsley before serving.
Best Tips for Perfect Results
Slice the Potatoes Evenly
A mandoline slicer makes it much easier to achieve thin, consistent potato slices.
Aim for approximately ⅛ inch (3 mm). Thick or uneven slices can result in some potatoes being tender while others remain firm.
Grate Your Own Cheese
Freshly grated cheddar generally melts more smoothly than many pre-shredded cheeses because packaged shredded cheese often contains anti-caking ingredients.
For the best cheesy casserole topping, grate the cheddar immediately before using it.
Choose the Right Potatoes
Russet potatoes work particularly well because they become tender and slightly creamy during baking.
Yukon Gold potatoes are another excellent option if you prefer a naturally buttery flavor and slightly firmer texture.
Don’t Skip the Foil
Covering the casserole during the first stage of baking traps steam inside the dish.
This helps the potatoes cook through before the cheese is added.
Let It Rest
Allowing the casserole to rest for about 10 minutes makes a noticeable difference.
The sauce thickens slightly, the cheese settles, and the layers become easier to serve.
Best Ingredient Options
Ground beef: Use lean or extra-lean ground beef to reduce excess grease.
Cheddar: Sharp cheddar provides the strongest flavor, while mild cheddar creates a softer, creamier taste.
Potatoes: Russet potatoes are ideal, but Yukon Gold potatoes also work beautifully.
Cream: Heavy cream creates the richest sauce. For a lighter version, you can use half-and-half, although the finished casserole will be slightly less rich.
Beef broth: Low-sodium beef broth gives you more control over the final salt level.
Recipe Variations
Add Mushrooms
Sauté sliced mushrooms with the onions before adding the ground beef for an earthy, savory variation.
Make It Extra Cheesy
Add a layer of mozzarella along with the cheddar for an extra-stretchy cheese topping.
Add Vegetables
Finely diced bell peppers, carrots, mushrooms, or spinach can be added to the beef mixture.
Add a Little Heat
For a spicy version, add ¼–½ teaspoon crushed red pepper flakes or a pinch of cayenne pepper to the beef.
Use Ground Turkey
Ground turkey can replace the beef if you prefer a lighter-tasting casserole. You may want to add a little extra seasoning to compensate for its milder flavor.
What to Serve With Ground Beef and Potato Casserole
This casserole is filling enough to serve as a complete main dish, but it pairs beautifully with fresh vegetables.
Serve it with a simple green salad, roasted broccoli, steamed green beans, glazed carrots, or roasted vegetables.
For a classic comfort-food dinner, add warm dinner rolls or crusty bread to soak up the creamy sauce.
Make-Ahead Instructions
You can assemble the casserole several hours before baking.
Prepare the beef mixture, layer the potatoes and beef in the baking dish, and add the cream-and-broth mixture.
Cover tightly and refrigerate until ready to bake.
Because the casserole starts cold, you may need to add approximately 10–15 minutes to the covered baking time.
Add the cheese during the final stage of baking.
Storage
Allow leftover casserole to cool before transferring it to an airtight container.
Store it in the refrigerator for up to 3–4 days.
Reheating
For individual portions, microwave gently in short intervals until heated through.
For larger portions, place the casserole in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) until hot throughout.
If the casserole seems dry, add a small splash of beef broth or cream before reheating.
Freezing
This casserole can be frozen, although the potato texture may become slightly softer after thawing.
For best results, cool the casserole completely, portion it into freezer-safe containers, and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
Using thick potato slices: Thick slices require much longer to become tender. Keep them thin and consistent.
Adding the cheese too early: If the cheese is added before the potatoes are cooked, it may become overly browned before the casserole is finished.
Not covering the casserole: Without the foil, the potatoes may take longer to cook and the surface can dry out.
Skipping the resting period: Cutting immediately can cause the creamy sauce to run instead of staying nicely between the layers.
Using too much liquid: The potatoes release moisture as they cook, so stick to the recommended amount of cream and broth.
Nutrition Estimate
Nutrition values are approximate and will vary depending on the exact ingredients and portion size.
| Nutrient | Estimated Amount Per Serving |
| Calories | 520 kcal |
| Protein | 28 g |
| Carbohydrates | 34 g |
| Fat | 31 g |
| Saturated Fat | 16 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Calcium | 330 mg |
Frequently Asked Questions
Can I use another type of potato?
Yes. Yukon Gold potatoes are an excellent substitute for Russet potatoes. They have a buttery texture and hold their shape nicely during baking.
Can I use pre-shredded cheddar?
Yes, but freshly grated cheddar usually melts more smoothly and gives you a better cheese topping.
Why are my potatoes still hard?
The most common reasons are slices that are too thick, uneven slicing, or insufficient covered baking time. Continue baking the casserole covered until the potatoes are easily pierced with a fork.
Can I make this casserole without heavy cream?
Yes. Half-and-half can be substituted, although the finished casserole will be somewhat lighter and less rich.
Can I prepare this casserole the night before?
Yes. Assemble it, cover it tightly, and refrigerate overnight. Bake the following day, allowing additional time because the casserole will be cold.
Can I add more cheese?
Absolutely. If you love a very cheesy casserole, increase the cheddar to 3 cups or combine cheddar with mozzarella.
How do I know when the casserole is finished?
The potatoes should be completely tender when pierced with a fork, while the cheese should be melted, bubbling, and lightly golden.
Final Thoughts
This Cheesy Ground Beef and Potato Casserole is the kind of comforting homemade dinner that turns simple pantry ingredients into something truly satisfying.
Tender layers of potatoes, savory seasoned ground beef, creamy beef-infused sauce, and a generous blanket of melted cheddar come together in one irresistible baking dish.
Whether you’re looking for an easy family dinner, a budget-friendly casserole recipe, or a hearty comfort food meal, this recipe is simple enough for a weeknight and delicious enough to serve to guests.