Description
A hearty, comforting family casserole made with tender Yukon Gold potatoes, savory seasoned ground beef, rich creamy garlic sauce, and a golden bubbling cheddar-mozzarella topping. Perfect for an easy weeknight dinner or cozy Sunday family meal.
Ingredients
For the Beef & Potato Casserole
1 lb (450 g) lean ground beef
2 lb (900 g) Yukon Gold potatoes, thinly sliced
1 small yellow onion, finely diced
3 garlic cloves, minced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 cup (120 g) shredded cheddar cheese
1/2 cup (60 g) shredded mozzarella cheese
For the Creamy Garlic Sauce
1 cup (240 ml) heavy cream
1/2 cup (120 ml) chicken or beef broth
3 tbsp cream cheese
1/2 cup (50 g) grated Parmesan cheese
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
For Garnishing
2 tbsp fresh parsley, chopped
1 tbsp grated Parmesan
1/4 tsp red pepper flakes, optional
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish and set aside.
2. Peel the potatoes if desired and slice them very thinly and evenly. Pat the slices dry with paper towels to remove excess moisture.
3. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened.
4. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and cooked through.
5. Add the minced garlic, smoked paprika, dried oregano, onion powder, salt, and black pepper. Stir and cook for another 1–2 minutes until fragrant. Remove from the heat.
6. Make the creamy garlic sauce by adding the heavy cream, broth, cream cheese, minced garlic, dried thyme, salt, and black pepper to a saucepan over medium heat.
7. Stir gently until the cream cheese has completely melted and the sauce is smooth. Remove from the heat and stir in the grated Parmesan until incorporated.
8. Arrange a layer of thinly sliced potatoes across the bottom of the prepared baking dish, slightly overlapping the slices.
9. Spoon half of the seasoned ground beef evenly over the potatoes.
10. Add another layer of sliced potatoes followed by the remaining seasoned ground beef.
11. Finish with a final layer of potatoes, arranging them evenly across the surface.
12. Pour the creamy garlic sauce evenly over the casserole. Gently tilt the baking dish if needed to help the sauce flow between the potato layers.
13. Sprinkle the shredded cheddar and mozzarella evenly over the top.
14. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
15. Remove the foil and return the casserole to the oven. Bake for another 20–25 minutes, until the potatoes are completely tender and the cheese is melted, bubbling, and golden brown.
16. Remove the casserole from the oven and let it rest for 10–15 minutes so the creamy sauce can settle and the layers become easier to serve.
17. Garnish with fresh parsley, grated Parmesan, and optional red pepper flakes. Serve warm while the cheese is melted and the garlic sauce is rich and silky.
Notes
Slice the potatoes thinly and evenly so they cook consistently throughout the casserole. Pat the potato slices dry before assembling to remove excess moisture. Don’t skip covering the casserole during the first stage of baking. The foil traps steam and helps the potatoes become tender. Brown the beef well to develop deeper savory flavor. Keep the cream sauce at moderate heat and avoid boiling it so it stays smooth. Freshly grated Parmesan melts more smoothly into the creamy sauce. Let the casserole rest for 10–15 minutes before slicing so the sauce can settle and the layers hold together better. Watch the cheese carefully during the final uncovered baking stage so it becomes golden without burning. Yukon Gold potatoes work especially well because they become creamy and tender while holding their shape. Russet potatoes can also be used for a softer, starchier texture. Ground turkey, ground chicken, or ground pork can be substituted for ground beef. Mushrooms, spinach, bell peppers, peas, or finely chopped broccoli can be added. Cook vegetables that release significant moisture before adding them. The casserole can be assembled ahead of time, covered, and refrigerated until ready to bake. If baking directly from the refrigerator, allow additional cooking time and make sure the center is completely hot and the potatoes are tender. Serve with a simple green salad, steamed broccoli, roasted vegetables, or cucumber salad for a fresh contrast. Crusty bread is excellent for soaking up the creamy garlic sauce. Store cooled leftovers covered in the refrigerator and reheat individual portions in the microwave or larger portions in the oven until heated through.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American