Description
Forget boring casseroles! This Ground Beef and Potato Bake is what comfort food dreams are made of, with layers of savory beef, tender potatoes, and a cheese topping that’ll make you swoon.
Ingredients
Scale
- 1.5 lbs (680g) ground beef (80/20 lean-to-fat ratio)
- 2 lbs (900g) russet potatoes, thinly sliced (about 1/8 inch thick)
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups (360ml) whole milk
- 1 cup (240ml) beef broth
- 2 cups (8 oz/225g) shredded cheddar cheese, divided
- 1/2 cup (2 oz/56g) grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Brown ground beef in a large skillet over medium-high heat with 1/2 teaspoon salt and 1/4 teaspoon pepper, cooking until no pink remains (5-7 minutes). Transfer to a plate, reserving 1 tablespoon of drippings.
- In the same pan, sauté onions until translucent (3-4 minutes). Add garlic and cook for 30 seconds. Return beef to pan and stir in thyme, half the paprika, and oregano.
- Slice potatoes thinly, rinse under cold water, pat dry, and toss with olive oil, salt, and pepper.
- Make cheese sauce: Melt butter in a saucepan over medium heat, whisk in flour and cook 1-2 minutes. Gradually whisk in milk and beef broth. Simmer until thickened (3-5 minutes). Remove from heat and stir in 1 cup cheddar and all Parmesan cheese.
- Assemble casserole: Layer half the beef mixture, half the potatoes, and half the cheese sauce. Repeat layers. Top with remaining cheddar and paprika.
- Cover with foil and bake for 45 minutes. Remove foil and bake 25-30 minutes more until potatoes are tender and top is golden. Let rest 10-15 minutes before serving.