Description
This Ground Beef and Potato Casserole is a hearty and comforting dish featuring layers of thinly sliced potatoes and flavorful ground beef cooked in a creamy, cheesy sauce. Perfect for family dinners, this baked casserole brings together classic American flavors with a tender potato base and melted cheddar cheese topping, finished with a sprinkle of fresh parsley for a vibrant touch.
Ingredients
Scale
Ground Beef Mixture
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Potatoes and Cheese
- 4 medium potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the casserole evenly.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it into crumbles as it cooks. Drain excess fat if necessary.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the cooked beef and sauté until fragrant and softened, approximately 3-4 minutes.
- Create Sauce Base: Stir in the flour and cook for about 1 minute to eliminate the raw flour taste and help thicken the sauce.
- Add Liquids and Season: Slowly pour in the milk and beef broth while stirring continuously to avoid lumps. Allow the mixture to thicken into a creamy sauce. Season with salt, pepper, paprika, and dried thyme.
- Layer Potatoes and Beef Mixture: In a greased baking dish, arrange half of the thinly sliced potatoes in an even layer. Spread the cooked beef mixture evenly over the potatoes, then layer the remaining potato slices on top. Pour any remaining creamy sauce over the layers.
- Top and Cover: Dot the top of the casserole with butter and cover the dish tightly with foil to retain moisture during baking.
- Bake Covered: Bake in the preheated oven for 45 minutes with the foil on to allow the potatoes to cook through and the flavors to meld.
- Add Cheese and Finish Baking: Remove the foil, sprinkle the shredded cheddar cheese evenly on top, and bake uncovered for an additional 15 minutes until the cheese is melted, bubbly, and slightly golden, and the potatoes are tender.
- Rest and Garnish: Allow the casserole to rest for 5 minutes before serving, then garnish with chopped fresh parsley if desired to add a fresh, herbal note.
Notes
- For a creamier texture, add a dollop of sour cream to the sauce before layering the casserole.
- You can include vegetables such as peas or diced carrots for added nutrition and color.
- Using Yukon Gold potatoes will yield a creamier texture, while russets provide a fluffier bite.
- This casserole can be prepared a day ahead and refrigerated before baking to save time on busy days.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
