Creamy Scalloped Potatoes and Ground Beef Casserole is the kind of dinner that feels like a warm blanket. It’s rich, filling, and made with simple ingredients you probably already have: thinly sliced potatoes, seasoned ground beef, a creamy sauce, and plenty of melted cheese. Everything bakes together into a hearty casserole with tender potatoes and a savory beefy flavor in every bite.
This dish is perfect for busy weeknights when you want something satisfying without a lot of complicated steps. It’s also great for meal prep because it reheats well and tastes even better the next day. Serve it with a simple salad or steamed vegetables and you’ve got a complete, comforting meal.
Why You’ll Love This Casserole
This recipe is a classic for a reason. Thin potato slices cook into soft, creamy layers while ground beef adds protein and depth. Cheese melts throughout, making the casserole rich and irresistible. It’s also flexible: you can add vegetables, change the cheese, or adjust the seasoning to match your taste.
If your family likes meat-and-potatoes dinners, this one will become a regular.
Ingredients You’ll Need
For the beef layer
- 1 1/2 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1 teaspoon Italian seasoning (optional)
For the potato layer
- 2 1/2 to 3 lb potatoes (russet or Yukon gold), thinly sliced
- 1 teaspoon salt (for seasoning the potatoes)
- 1/2 teaspoon black pepper
For the creamy sauce
- 2 cups milk (whole milk is best)
- 1 cup heavy cream (or replace with more milk)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme (optional)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella (optional for extra melt)
Optional add-ins
- 1 cup frozen mixed vegetables (peas/carrots/corn)
- 1 cup sliced mushrooms
- 1/2 cup chopped green bell pepper
- 1 can (10.5 oz) cream of mushroom soup (for an even quicker sauce)
How to Make Scalloped Potatoes and Ground Beef Casserole
1) Preheat and prepare
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Slice potatoes thinly (about 1/8 inch). A mandoline makes this easy, but a sharp knife works fine too. Try to keep slices even so they cook at the same rate.
2) Brown the ground beef
In a skillet over medium-high heat, cook the ground beef with diced onion until browned. Drain excess grease. Add garlic, salt, pepper, and optional spices. Cook 30 seconds more, then set aside.
If you’re adding vegetables like peppers or mushrooms, sauté them with the onion before adding the beef.
3) Make the creamy cheese sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to remove the raw flour taste.
Slowly whisk in milk and cream, stirring constantly until smooth. Add garlic powder, onion powder, thyme, salt, and pepper. Continue cooking until the sauce thickens slightly (about 4–6 minutes).
Turn off heat and stir in shredded cheddar (and mozzarella if using) until melted and smooth.
Shortcut option: You can replace the homemade sauce with a mix of cream of mushroom soup + milk + cheese, but the homemade version tastes richer.
4) Assemble the casserole
Layer half of the sliced potatoes in the baking dish. Season lightly with salt and pepper.
Spread the cooked ground beef mixture evenly over the potatoes. Add any optional vegetables if you’re using them.
Top with the remaining potatoes. Pour the cheese sauce evenly over everything, making sure most potato slices are covered.
5) Bake until tender and bubbly
Cover tightly with foil and bake for 55–65 minutes, or until the potatoes are fork-tender.
Remove foil and bake 10–15 minutes more to brown the top. If you want a deeper golden finish, broil for 1–2 minutes at the end (watch closely).
Let the casserole rest for 10–15 minutes before slicing. This helps it set and makes serving easier.
Tips for Perfect Tender Potatoes
- Slice evenly: Thin, consistent slices cook best.
- Cover while baking: Foil traps steam so potatoes cook through.
- Check for tenderness: Insert a knife into the center—if it slides in easily, it’s done.
- Use Yukon gold for creaminess: Russets are softer and more absorbent; Yukon gold hold their shape slightly better.
Easy Variations
- Cheeseburger style: Add mustard powder, swap mozzarella for more cheddar, and top with pickles after baking.
- Taco twist: Season beef with taco seasoning, add green chiles, and use pepper jack cheese.
- Extra creamy: Add 4 oz cream cheese to the sauce.
- Spicy version: Add jalapeños or crushed red pepper flakes.
- Vegetable boost: Stir in spinach or broccoli for a balanced one-pan meal.
What to Serve With It
Because this casserole is rich and hearty, lighter sides work best:
- Green salad with vinaigrette
- Steamed broccoli or green beans
- Roasted carrots
- Pickles or a tangy slaw for contrast
Storage and Reheating
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in the oven at 350°F (175°C) until hot, or microwave individual portions. Add a splash of milk if it seems dry.
Frequently Asked Questions
Can I use boxed scalloped potatoes?
Yes. You can layer boxed scalloped potatoes with cooked beef and extra cheese. Follow box instructions for liquid amounts, but expect slightly different texture.
Why are my potatoes still hard?
They were likely sliced too thick, or the casserole didn’t bake long enough. Keep it covered and bake longer, checking every 10 minutes until tender.
Can I make this ahead of time?
Yes. Assemble it, cover, and refrigerate up to 24 hours. Add 10–15 minutes to bake time since it starts cold.
Creamy Scalloped Potatoes and Ground Beef Casserole is a dependable comfort-food meal that’s easy to make, filling, and perfect for leftovers. Once you try it, it’s the type of casserole you’ll keep in your rotation for cozy dinners all year long.