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–+ servings

Cheesy Ground Beef and Potato Casserole

This cheesy ground beef and potato casserole is loaded with tender sliced potatoes, savory seasoned beef, creamy sauce, and plenty of melted cheese. Topped with juicy tomato slices and baked until golden and bubbly, it's a hearty and delicious family dinner.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Course Dinner
Cuisine American
Servings 8

Ingredients
  

  • 2 pounds Yukon Gold potatoes thinly sliced
  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 8-ounce can tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt divided
  • ½ teaspoon black pepper divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • ½ cup low-sodium beef broth
  • 2 cups shredded mozzarella cheese divided
  • 1 cup shredded cheddar cheese divided
  • 2 medium tomatoes thinly sliced
  • 1 teaspoon dried parsley or basil optional

Instructions
 

  • Preheat the oven to 375°F. Lightly grease a deep 9×13-inch baking dish with nonstick cooking spray or butter.
  • Wash the potatoes thoroughly and slice them into thin, even rounds, approximately ⅛ inch thick. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a wooden spoon as it browns.
  • Add the diced onion to the skillet and continue cooking for 3 to 4 minutes until the onion softens and the beef is completely browned. Drain any excess grease.
  • Stir in the minced garlic and cook for 1 minute. Add the tomato paste, tomato sauce, Italian seasoning, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well and simmer for 5 minutes. Remove from the heat.
  • Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1 minute. Gradually pour in the milk and beef broth, whisking until smooth. Stir in the remaining salt and black pepper. Cook for 4 to 5 minutes until the sauce thickens slightly.
  • Spread ¼ cup of the creamy sauce across the bottom of the prepared baking dish. Arrange half of the sliced potatoes in an even, slightly overlapping layer.
  • Spoon approximately half of the remaining creamy sauce over the potatoes. Spread the cooked ground beef mixture evenly on top. Sprinkle with ½ cup mozzarella cheese and ½ cup cheddar cheese.
  • Arrange the remaining sliced potatoes over the beef mixture. Pour the remaining creamy sauce evenly over the potatoes, making sure the surface is well covered.
  • Cover the baking dish tightly with aluminum foil and bake for 55 to 65 minutes, or until the potatoes are tender when pierced with a fork.
  • Carefully remove the aluminum foil. Sprinkle the remaining 1½ cups mozzarella cheese and ½ cup cheddar cheese evenly over the casserole. Arrange the tomato slices across the cheese.
  • Return the uncovered casserole to the oven and bake for another 15 to 20 minutes, until the cheese is completely melted, bubbling around the edges, and lightly golden brown.
  • Remove the casserole from the oven and allow it to rest for 10 to 15 minutes before serving. Sprinkle with dried parsley or basil, if desired. Serve warm.

Notes

  • POTATOES: Slice the potatoes approximately ⅛ inch thick so they cook evenly. Yukon Gold potatoes work especially well because they become tender while holding their shape.
  • GROUND BEEF: Use lean ground beef and drain any excess grease after browning to prevent the casserole from becoming oily.
  • CHEESE: Freshly shredded mozzarella melts more smoothly and creates a delicious, stretchy cheese topping. Sharp cheddar adds extra flavor.
  • BAKING: Keep the casserole covered during the first stage of baking to help the potatoes soften. If the potatoes are still firm, continue baking before adding the final cheese topping.
  • TOMATOES: Pat the tomato slices dry with a paper towel before arranging them on top of the cheese to prevent excess moisture.
  • MAKE AHEAD: Assemble the casserole up to 24 hours before baking and store it covered in the refrigerator. Add extra baking time if cooking directly from chilled.
  • STORAGE: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
  • FREEZING: Freeze cooled, cooked portions in freezer-safe containers for up to 2 to 3 months.
  • REHEATING: Reheat in a covered baking dish at 350°F until the center reaches 165°F.