This cheesy ground beef and potato casserole is the perfect cozy dinner for busy nights. Tender slices of potatoes are layered with seasoned ground beef and topped with a creamy sauce and melted cheese. Baked until golden and bubbling, this easy oven meal is hearty, budget-friendly, and always a family favorite. Serve it with a simple green salad or steamed vegetables and you have a complete comfort-food dinner with minimal effort.
Ingredients
For the casserole:
- 1 1/2 lb (680 g) ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning (or mixed herbs)
For the potatoes and sauce:
- 6–7 medium potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil (divided)
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 cup beef broth or water
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the cheesy topping:
- 1 1/2–2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 tablespoon chopped fresh parsley or chives for garnish (optional)
Instructions
- Prepare the potatoes
Preheat the oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or a little olive oil. Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning while you prepare the beef and sauce. - Brown the ground beef
In a large skillet over medium-high heat, add 1 tablespoon of olive oil and the ground beef. Break the meat apart with a spatula and cook until browned. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic, salt, pepper, paprika, and Italian seasoning. Cook for another minute, then remove from heat and set aside. - Make the creamy sauce
In a separate saucepan, melt the butter with the remaining tablespoon of olive oil over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a smooth paste. Gradually add the milk and beef broth, whisking to avoid lumps. Add Dijon mustard (if using), onion powder, garlic powder, and a pinch of salt and pepper. Simmer for 3–5 minutes, stirring often, until the sauce thickens slightly. Remove from heat. - Assemble the layers
Drain and pat the potato slices dry with a clean kitchen towel. Place a layer of potatoes on the bottom of the prepared baking dish, overlapping slightly. Spoon half of the ground beef mixture over the potatoes and drizzle with some of the sauce. Repeat with another layer of potatoes, the remaining beef, and more sauce. Finish with a final layer of potatoes on top and pour the remaining sauce evenly over everything. - Bake the casserole
Cover the dish tightly with foil and bake for 40–45 minutes, or until the potatoes are nearly tender when pierced with a fork. Remove the foil, sprinkle shredded cheese generously over the top, and return to the oven. Bake uncovered for another 15–20 minutes, or until the cheese is melted, golden, and bubbling and the potatoes are fully tender. - Rest and serve
Let the casserole rest for 10 minutes before serving to allow the layers to set. Garnish with chopped parsley or chives if desired. Cut into squares and enjoy warm.
Tips and Variations
- For extra richness, replace part of the milk with cream or evaporated milk.
- Add sliced mushrooms, bell peppers, or frozen peas to the beef layer for more vegetables.
- Use smoked paprika or a pinch of chili flakes if you like a subtle smoky or spicy kick.
- This casserole reheats very well and is perfect for meal prep or next-day lunches.