Ground Beef and Potatoes Casserole
Last winter, I transformed simple ground beef and russet potatoes into a bubbling, cheesy casserole that quickly became a family favorite. Creamy, savory, and topped with golden cheese, this dish is the ultimate comfort food for busy weeknights.
Equipment
- Large oven-safe skillet
- 9x13 inch baking dish
- aluminum foil
- wooden spoon
- Chef’s knife
- Cutting board
Ingredients
Main Ingredients
- 1 pound Ground beef 80/20 chuck recommended
- 4 medium Russet potatoes Peeled and diced
- 1 medium Yellow onion Chopped
- 2 cloves Garlic Minced
- 1 cup Cheddar cheese Divided, shredded
- 1 cup Sour cream Full-fat preferred
- ½ cup Beef broth Low-sodium works
- 1 tablespoon Olive oil For sautéing
- 1 teaspoon Salt Adjust to taste
- ½ teaspoon Black pepper Freshly ground best
- 1 teaspoon Dried thyme Adds earthiness
- ½ teaspoon Paprika Smoked optional
Instructions
- Preheat oven to 375°F (190°C). Peel and dice potatoes, chop onion, and mince garlic.
- Heat olive oil in skillet over medium heat. Sauté onion 3 minutes, add garlic 30 seconds until fragrant.
- Add ground beef, season with salt, pepper, thyme, and paprika. Brown for 6-8 minutes.
- Pour in beef broth, scrape brown bits, and simmer 2 minutes. Remove from heat.
- Transfer beef to bowl, add potatoes, sour cream, and half the cheese. Fold to combine.
- Spread mixture into greased baking dish, top with remaining cheese.
- Cover with foil and bake 30 minutes. Then remove foil and bake 10-15 minutes until cheese melts and browns.
- Let casserole rest 10 minutes before serving.
Notes
Use room-temperature sour cream for smooth texture. Season in layers. Test potato doneness before uncovering. Variations include Mexican, Loaded Potato, Mediterranean, Breakfast, or Mushroom versions.