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Ground Beef and Potatoes Casserole

A hearty and comforting casserole made with seasoned ground beef, tender potato slices, and a creamy, cheesy topping. This family-favorite dish is simple, satisfying, and perfect for weeknight dinners or cozy gatherings.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American
Servings 6
Calories 480 kcal

Ingredients
  

  • 1 pound ground beef 80/20 lean-to-fat ratio
  • 4 medium potatoes Russet or Yukon Gold, sliced 1/4-inch thick
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 cup cheddar cheese freshly shredded
  • 1 cup sour cream
  • 1/2 cup beef broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt preferably kosher
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
  • Wash, peel, and slice potatoes into 1/4-inch rounds. Finely dice the onion and mince the garlic.
  • In a large skillet, heat olive oil over medium-high heat. Add ground beef, breaking it up with a spoon.
  • Once browned, add diced onion. Cook until softened (3-4 minutes), then add garlic and cook for 30 seconds.
  • Season beef mixture with salt, pepper, thyme, and paprika. Stir well.
  • Pour in beef broth and simmer for 2-3 minutes to reduce slightly.
  • Layer half the potatoes in the baking dish. Spread half the beef mixture on top. Repeat layers.
  • In a bowl, whisk sour cream with a pinch of salt and pepper. Spread evenly over the top layer.
  • Sprinkle shredded cheddar cheese evenly over the casserole.
  • Cover with foil (not touching cheese) and bake for 30 minutes.
  • Remove foil and bake an additional 15 minutes until potatoes are tender and cheese is golden and bubbly.
  • Let rest for 5-10 minutes before serving.

Notes

Use a mandoline for even potato slices.
For Tex-Mex variation: add 1 tsp cumin, use Mexican cheese blend, and top with salsa.
For extra creaminess: increase sour cream to 1½ cups or add ½ cup softened cream cheese.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheat covered in a 350°F oven, adding a splash of broth if needed to restore moisture.
Keyword ground beef casserole, potato casserole