Go Back
A slightly elevated macro shot of a rustic Ground Beef and Potato Casserole, showcasing the texture of the melted cheese and ground beef.

The Ultimate Ground Beef and Potato Casserole (Golden & Bubbling)

This ultimate Ground Beef and Potato Casserole is pure comfort food! Featuring layers of tender potatoes, savory ground beef, and a rich, creamy cheese sauce, all baked to a bubbling, golden-brown perfection.
Print Recipe Pin for Later
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Lean Ground Beef (85/15 or 90/10) (680g)
  • 2.5 lbs Yukon Gold Potatoes, peeled and sliced 1/8-inch thick (1.1kg)
  • 1 Medium Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 cup Beef Broth (240ml)
  • 1 tbsp Worcestershire Sauce (15ml)
  • 1 tsp Smoked Paprika
  • 0.5 tsp Onion Powder
  • 0.25 cup Unsalted Butter (57g)
  • 0.25 cup All-Purpose Flour (30g)
  • 2 cups Whole Milk (475ml)
  • 2.5 cups Shredded Sharp Cheddar Cheese, divided (283g)
  • 1 cup Shredded Monterey Jack Cheese (113g)
  • Salt and Black Pepper to taste
  • 2 tbsp Fresh Parsley, chopped for garnish

Equipment

  • 1 9x13 inch (23x33 cm) Baking Dish
  • 1 Large Skillet
  • 1 Medium Saucepan
  • 1 Large pot

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Place the sliced potatoes in a large pot of cold, salted water. Bring to a boil and cook for 5-7 minutes until slightly tender but still firm. Drain and set aside.
Build the Casserole
  1. In a large skillet over medium-high heat, brown the ground beef. Drain excess grease. Add the onion and cook until softened (5-6 minutes). Stir in the garlic, smoked paprika, and onion powder and cook for 1 minute more. Pour in the beef broth and Worcestershire sauce, scraping the pan. Simmer for 2-3 minutes until slightly reduced.
  2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in the milk until smooth. Cook, stirring, until thickened (5-7 minutes). Remove from heat and stir in 1.5 cups of the shredded cheddar until melted. Season with salt and pepper.
Assemble and Bake
  1. Arrange half of the potato slices in the baking dish. Top with the ground beef mixture, then the remaining potatoes. Pour the cheese sauce evenly over the top.
  2. Sprinkle the remaining 1 cup of cheddar and the Monterey Jack cheese over the top. Bake, uncovered, for 30-35 minutes until the cheese is melted, bubbly, and golden-brown. Let rest for 10 minutes, garnish with fresh parsley, and serve.

Notes

Don't Over-Boil the Potatoes: The goal is to par-cook them so they have a head start. They will finish cooking in the oven. Over-boiling will lead to mushy potatoes.
Shred Your Own Cheese: Pre-shredded cheese is often coated with anti-caking agents that can make your sauce gritty. Shredding a block of cheese yourself ensures the smoothest, meltiest sauce.
Let It Rest: This is crucial. Letting the casserole rest for at least 10 minutes after it comes out of the oven allows it to set, making it much easier to slice and serve.